Sponge Cake
- 5 eggs
- 1 tbsp of sponge cake stabilizer
- 150 g/ 5¼ oz of caster sugar
- 135 g/ 4¾ oz of plain flour
- 35 g/ 1¼ oz of cocoa powder
- 30 g/ 1 oz of water
- 65 g/ 2¼ oz of melted butter
Chocolate Hazelnut Mousse
- 250 g/ 8¾ oz of whipping cream
- 50 g/ 1¾ oz of dairy cream
- 170 g/ 6 oz of cooking chocolate
- 80 g/ 2¾ oz of fresh milk
- 40 g/ 1¼ oz of hazelnuts, toasted and chopped
Chocolate Layer
- 200 g/ 7 oz of cooking chocolate, melted
- 50 g/ 1¾ oz of hazelnuts, toasted and chopped
Cream Cheese Filling
A
- 30 g/ 1 oz of egg yolk
- 10 g/ ¼ oz of caster sugar
B
- 75 g/ 2½ oz of cream cheese
C
- 40 g/ 1¼ oz of fresh milk
- 15 g/ ½ oz of caster sugar
D
- 1 tsp of gelatin powder, mixed with 1 tbsp of hot water
E
- 1 tsp of rum
- 100 g/ 3½ oz of whipped non-dairy fresh cream
Cake Decoration
- Some toasted hazelnuts and chocolate curls
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Chocolate Sponge Cake Preparation
- Beat eggs, stabilizer and caster sugar till fluffy or soft peaks are formed.
- Add in flour, cocoa powder mixture and mix them well.
- Add in water and proceed to mix them well.
- Pour the batter into a 10" round cake tin and bake in oven for 20 minutes.
- Remove the cake to cool.
Chocolate Hazelnut Mousse Preparation
- Beat non-dairy whipping cream till stiff.
- Add in dairy-cream and mix well.
- Melt cooking chocolate and fresh milk in a double-boiler.
- Add in whipped fresh cream, toasted hazelnut and blend well.
- Pour chocolate hazelnut mousse on top of chocolate sponge cake, refrigerate for 30 minutes.
- Remove cake from fridge, pour the melted chocolate on top of chocolate mousse and sprinkle with hazelnuts.
- Refrigerate in freezer for another 30 minutes until set.
Cream Cheese Filling Preparation
- Beat ingredients A until the sugar has fully dissolved.
- Beat cream cheese until smooth and creamy.
- Add in mixture from ingredients A and mix well. Set aside.
- Add in D mixture and mix well. Add in rum and mix well.
- Lastly fold in whipped fresh cream and mix well.
- Pour cream cheese filling on top of chocolate mousse.
- Refrigerate the mousse cake for another 5 hours before serving.
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