Milk Chocolate Mango Mousse Cake

By: Karen Yang

 

Ingredients:

 

Cake

5 eggs, separated

125 g all purpose flour

125 g sugar

powdered sugar

 

Milk Chocolate Mousse

¾ c heavy cream

2.5 ounces (70 g) milk chocolate, finely chopped

 

Mango Mousse

1 package unflavored gelatin

1 ½ c mango puree

¼ c sugar

1/2 c chilled whipping cream

 

Sugar Syrup

¼ g (50 g) sugar

2 Tbsp. Cointreau or rum

 

Garnish

Mango slices

Leftover puree

 

Procedure:

 

1.       Make the ladyfinger biscuit: Preheat oven to 350°F. Prepare a large baking sheet. Whip yolks with half of the sugar. Whip egg whites till stiff with the other half. Fold in 1/3 of the beaten whites into the yolks to lighten it. Then fold the rest of the yolk mixture into the whites. Sift in the flour, gradually folding it in. Pipe out 2 spiral circles that are a little bit smaller than your (7-8 inch) cake ring. Pipe out ladyfingers to cover the sides of the cake. Sift powdered sugar on top before baking in the oven for around 10 minutes or until lightly browned.

 

2.       Sugar syrup: Combine ¼ c (59 g) water and the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the syrup cool to room temperature then add the Cointreau.

 

  1. For milk chocolate mousse: Whip ½ c of the cream to soft peaks. Cover and refrigerate.   Bring the remaining ¼ cream to a boil in a small saucepan. Pour hot cream over the milk chocolate. Gently whisk the milk chocolate until it is completely melted and the mixture is smooth.  Let the chocolate mixture cool for 10 minutes. Fold the milk chocolate mixture into the chilled whipped cream.

 

  1.  For mango mousse: Puree mangoes in food processor. Separate 1/2 c of the puree in a small bowl. Sprinkle gelatin over puree.  Let soften 10 minutes. Add sugar to gelatin mixture and heat over low heat until sugar and gelatin dissolve. Add gelatin mixture to rest of mango puree and blend in processor. Whip cream in large bowl to soft peaks. Fold in mango mixture.

 

  1. Assemble cake: Place cake board on the bottom of the cake ring. Measure your ladyfingers around the cake ring. Imbibe it with sugar syrup before securing it around the inside of the ring. Imbibe the 2 biscuit circles as well. Place 1 circle on the bottom of your ring. Top with chocolate mousse. Place the other circle on top of the mousse. Press down gently. Top with mango mousse. Chill until firm, 4 hours to overnight. Garnish with mango slices. Brush mango slices with any leftover puree.