Swiss chocolate mousse cake
Ingredients for sponge
- Eggs 3
- Caster sugar 3 ounce
- Flour 3 ounce
- Baking powder ½ tsp
- Vanilla essence 1 tsp
Ingredients for filling
- Milk 1 ½ cup
- Chocolate grated 4 ounces
- Eggs 2 separated
- Caster sugar 3 + 2 ounce
- Vanilla 1 tsp
- Gelatin powder 1 ½ tbsp dissolved in ¼ cup water
- Fresh cream whipped ½ cup
Ingredients for chocolate ganache
- Chocolate grated 6 ounces
- Fresh cream ½ cup
- Butter 1 tsp
Ingredients for decoration
- Whipped cream 8 ounces
- Icing sugar 2 ounce
- Chocolate decoration as required
Method for filling
- In a sauce pan mix milk, cooking chocolate, egg yolks, 2 ounces sugar, cook stirring till thick, remove and add in vanilla and dissolve gelatin, cool, beat egg white stiff with remaining 3 ounce sugar, fold in the cooled custard along with fresh cream.
Method for ganache
- In a sauce pan put chocolate, fresh cream, butter, cook till smooth for 5 minutes.
To assemble cake
- Cut cake in 2 layers, spread 1 layer in a 9 inch loose bottom pan, moist with any fruit syrup, pour mousse filling, chill for 1 hour until firm, cover with the second layer of sponge, moist with syrup, pour chocolate ganache on top, again put to set in freezer till firm, remove cake from tin, spread whipped cream on sides, decorate with whipped cream on top and chocolate decorations.
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