GREAT BLOGGERS BAKE OFF 2016 – WEEK 7 – DESSERT
It is week 7 of the Great British Bake Off already and the weeks are flying by. After my not overly successful bake last week, I was hoping for some good challenges this week and I wasn’t disappointed. It’s hard not to like dessert week.
In the Bake off tent they had to make a roulade for the signature dish. A layered meringue cake called a Marjolaine for the technical challenge and a mousse cake for the show stopper. I like roulades so that was very tempting. The Marjolaine sounded interesting, I haven’t made one before but meringue layered with buttercream sounded a little too sweet even for me, so I decided to give that a miss. One of my blogger friends did give it a try and she say it was absolutely delicious so I am re-tempted to give it a go when I get a spare moment. If you are tempted too, you can find her recipe here.
Triple chocolate mousse cake
Over the years I have made several mousse cakes, they are delicious so trying one of these was also tempting. I was trying to decide wether to make a roulade or a mousse cake, when I remembered a pretty chocolate mousse recipe that I developed for my What’s Cooking Chocolate Cook book some time ago. Made with three different layers of chocolate mousse I felt it could be worthy of a show stopper. So I adapted that recipe teaming it with an almond flavoured Genoise cake to make a fabulous layered mousse cake that I think is so good it may even be worthy of a Hollywood hand shake.
Ok, I have to admit there are a lot of bowls involved in this bake and as a result a fair bit of washing up. But even though it may look difficult it really isn’t and the end result is worth the effort and the extra cleaning up. There are quite a few steps but none are overly difficult, though you will need to set aside a slot of time to make it. The trick is to make the layers before the mousse sets completely.
While you can make the cake ahead of time, once you start making the mousse you will only be able to take a short break while the custard cools but if you leave it too long it will also start to set. So throughout the making of the mousse you will need to keep an eye on the mixture, so that it doesn’t set before you have made all the layers.
Making the triple chocolate mousse
Once the custard with the added gelatine has cooled, the whipped cream can be added. Stir the custard occasionally while it cools, so that it doesn’t start to set around the edge of the bowl.
It is a good idea to take the cream out of the fridge a little ahead of time so that it isn’t so cold that it starts to set the custard as soon as it is added.
It is not possible to give you times as how long the custard will take to cool as it will vary in the temperature of your kitchen. The cooler the kitchen the quicker the mixture will start to set. This dessert is easier to make when the kitchen is warm.
If the melted white or milk chocolate starts to harden before you use it, simply melt it again before folding in.
Continue to stir the remaining custard regularly to make sure it doesn’t start to set. If it looks like it is, stand the bowl over a pan of warm water and stir frequently.
Step by step triple chocolate mousse cake
Triple Chocolate Mousse Cake
for the cake
- 25 g butter
- 2 eggs
- 50 g golden caster sugar
- 40 g plain flour
- 15 g ground almonds
- ½ tsp almond extract
for the mousse
- 3 eggs
- 2 tsp cornflour
- 50 g golden caster sugar
- 300 ml milk
- 4 sheets gelatine
- 300 ml double cream
- 75 g plain chocolate 70% cocoa solids, broken into squares
- 75 g white chocolate broken into squares
- 75 g milk chocolate broken into squares
- cocoa powder to dust
To make the cake
Melt the butter and grease a 18cm deep loose bottom square cake tin with a little of the butter and set the rest aside. Preheat the oven to 180℃/160℃ fan/gas mark 4.
Place the eggs and caster sugar in a mixing bowl and whisk for about 10 minutes with a hand held electric whisk. The mixture should be very light and foamy and the whisk leaves a trail that last for a few seconds when lifted.
Sift in the plain flour and add the ground almonds and almond extract and gently fold in. Drizzle the melted butter over the top and fold in until just combined.
Pour into the prepared tin and bake for 20–25 minutes until springy to the touch. Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
When the cake is completely cold, cut in half horizontally. Wash out the tin and line the sides with baking parchment. Place one piece of the sponge in the bottom of the tin.
To make the mousse
Separate the eggs and place each in a separate bowl. Place the egg yolks, cornflour and sugar in a mixing bowl and whisk together until combined.
Place the sheets of gelatine into a bowl of cold water.
Heat the milk in a saucepan and bring to the boil. Pour onto the egg yolk mixture whisking as you do so. place the bowl over a pan of simmering water and cook stirring until thickened slightly.
Remove from the heat. Take the gelatine out of the water and whisk into the custard one sheet at a time, whisking until dissolved. Allow to cool.
When the custard is at room temperature, whisk the cream until standing in soft peaks then fold into the cooled custard. Divide equally between three bowls (about 200g mixture in each).
Melt the chocolate in 3 separate bowls. Fold the plain chocolate into one portion. Whisk one egg white until standing tin soft peaks then fold into the plain chocolate mixture. Pour into the tin and spread level. Pop into the freezer for about 10 minutes to set. Leave the remaining custard mixture and chocolate in a warm place.
Next fold the white chocolate into another portion of the custard. Whisk another egg white into soft peaks and fold in. Pour into the tin and spread level. Pop into the freezer for 10 minutes.
Finally repeat with the milk chocolate and remaining egg white.
Layer the chocolate mixtures into the tin on top of each other and spread level. Top with the remaining sponge cake and chill in the refrigerator for several hours.
Remove the cake from the tin. Dust the top of the cake generously with cocoa powder and carefully remove the parchment collar.
Cut into 8 slices and serve.
As with my previous Bake Off inspired bakes I’m linking up to