{"id":346209,"date":"2013-11-08T11:56:33","date_gmt":"2013-11-08T03:56:33","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/festive-dessert-recipe-chocolate-mousse-cake-346209.html"},"modified":"2013-11-08T11:56:33","modified_gmt":"2013-11-08T03:56:33","slug":"festive-dessert-recipe-chocolate-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/food-hk\/recipes-and-products-hk\/festive-dessert-recipe-chocolate-mousse-cake-346209.html","title":{"rendered":"Festive dessert recipe: Chocolate Mousse Cake"},"content":{"rendered":"<p style=\"text-align: center\"><a href=\"http:\/\/www.mariefranceasia.com\/wp-content\/uploads\/sites\/7\/2013\/11\/fDSC_0058.jpg\"><span style=\"display: block;\" class=\"wrap-img\" id=\"wrap-img-4863\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"thumbnailUrl\" class=\"aligncenter  wp-image-4863 img-responsive \" alt=\"fDSC_0058\" src=\"http:\/\/www.mariefranceasia.com\/wp-content\/uploads\/sites\/7\/2013\/11\/fDSC_0058.jpg\" width=\"576\" height=\"337\" \/><\/span><\/a><\/p> <p><em><strong>Chocolate sponge, makes one 18cm sponge cake<\/strong><\/em><\/p> <p><strong>Ingredients:<\/strong><\/p> <p>4 Eggs<\/p> <p>150g Sugar<\/p> <p>170g Cake flour<\/p> <p>18g Cocoa powder<\/p> <p>45g Milk<\/p> <p>30g Unsalted butter<\/p>  <p><strong>Method:<\/strong><\/p> <p>1. Preheat oven to 180\u00b0C. Line a 18cm round baking tin with baking paper.<\/p> <p>2. Heat milk and butter until butter is melted. Sift flour and cocoa powder together. Set aside.<\/p> <p>3. Whisk eggs and sugar at high speed until it turns pale white.<\/p> <p>4. Use a spatula and fold in the sifted flour mixture gradually.<\/p> <p>5. When thoroughly mixed, continue mixing while adding in milk and butter mixture.<\/p> <p>6. Pour batter into prepared baking tin and bake for 25 minutes. Test the cake by inserting a skewer into the center of the cake. It should come out clean.<\/p>  <p><strong><em>Chocolate mousse, makes one 18cm cake<\/em><\/strong><\/p> <p><strong>Ingredients:<\/strong><\/p> <p>200g Chocolate 55%<\/p> <p>600g Cream<\/p>  <p><strong>Method:<\/strong><\/p> <p>1. Boil 200g cream and pour into chocolate, making a ganache.<\/p> <p>2. Whisk the remaining 400g cream into medium soft peaks.<\/p> <p>3. Fold in whipped cream into chocolate ganache.<\/p>  <p><strong>Assemble:<\/strong><\/p> <p>1. Cut the chocolate sponge horizontally into half.\u00a0Place one half of the sponge in a 18cm ring mould.<\/p> <p>2. Pour half of the chocolate mousse and place second half of chocolate sponge on top.<\/p> <p>3. Pour the remaining mousse and set in the freezer overnight.<\/p> <p>4. Unmould the ring mould, decorate with cream and raspberries.<\/p>  <p style=\"text-align: right\"><strong>Recipe:<\/strong> Melissa Ong - Kokoro Patisserie<br \/> <strong>Photos:<\/strong> Simbian Chua\/Marie France Asia<\/p> <p style=\"text-align: right\"> ","protected":false},"excerpt":{"rendered":"<p>The festive season is just round the corner. Here\u2019s a classic chocolate mousse cake recipe to impress your guests!<\/p>\n","protected":false},"author":65,"featured_media":4863,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"The festive season is just round the corner. 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