I haven't posted for a long time...........to be honest I was/am on a diet as the scale went way beyond "normal". But now that I shed off a few pounds I am back baking:) I used my new Cube cake mould to create something truly delicious. I used 3 different fillings and all guests were delighted. Maybe I should have been more careful when I turned out the mousse from the mould as it chipped off at few pieces but I haven't heard any complain from the dining room:)
Chocolate Marquise 3 Ways
Chocolate Cake Base
100 g dark chocolate (minimum 65% cocoa solids)
50 g butter
2 eggs
90 g golden caster sugar
50 g plain flour
1/2 tsp baking powder
Chocolate Mousse
200 g good quality dark chocolate (minimum 75% cocoa solids)
100 g good quality milk chocolate
4 eggs separated
150 ml double cream
To fill/decorate (all optional)
150 ml double cream
handful of strawberries
few spoons of strawberry jam
1/2 bottle sour cherries
2-3 tbsp Kirsch
100 ml custard
Preheat the oven to 180C and place the stainless steel square part of the cake mould to a baking sheet, lined with baking paper. Spray the sides with vegetable oil based release agent.
Melt the butter and the chocolate together in a bowl set over a pan of simmering water then leave it to cool. Whisk the eggs and sugar together until the mixture is pale and thick.
Add the room temperature chocolate mixture into the egg mixture then fold in the flour and baking powder. When you mixed everything together pour this thick batter into the prepared frame and spread evenly.
Bake for 15-20 minutes or until the top is cracked but the middle just set. When ready remove the stainless frame and leave it to cool completely.
To make the mousse, melt the two chocolates in a bowl over a saucepan of simmering water, leave it to cool to room temperature. Whisk the egg whites to firm peaks and set it aside.
Whip the cream very softly and add the yolks, then gently mix in the cooled melted chocolate. Gently fold the egg whites into the chocolate mixture, (thoroughly but don't overwork it).
Spoon the mousse into the prepared tin (spray the Zila cake mould with vegetable oil based release agent) and gently tap it to the work surface. You don't want to knock out all the air bubbles you just created, but you have to make sure the mousse is evenly spread so you don't have gaps at the finished mousse surface.
Level the sponge with a cake leveler and place it on the mousse. (top of the sponge will hang above the side of the mould but it is fine). Cover it with kitchen foil and put it in the fridge and leave it to chill for at least 4 hours (I left mine for overnight).
When it is rested, turn it up side down and gently remove the silicon part of the mould and the stainless steel rim. I slightly damaged the finished product, but next time I will put the mousse into the freezer just before removing the mould to make easier the seamless separation.
The choice filling is down to you. I used custard (have to admit it was fresh-shop bought one.....I had other cooking to do as well and run out of time), sour cherries that I soaked in Kirsch for overnight than adding gelatine to the juice I turned it to a soft jelly. For the last one I used fresh strawberries and some strawberry jam(home made). Decorated all with whipped cream, fruits and vanilla pod.
