Chocolate Banana Mousse Cake (巧克力香蕉慕斯蛋糕）
Chocolate Chiffon Cake Base :
(A)
2 Egg Whites
35g Fine Sugar
1/4 Tsp cream of tartar
(B)
2 Egg Yolks
20g Fine Sugar
50g Milk
24g Corn Oil
53g cake flour
15g cocoa powder (Sift together with cake flour)
Method：
1) Prepare and line a 16cm baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till stiff peak.
2) In another bowl, whisk egg yolks, sugar until combine, add milk and corn oil to egg yolk mixture then fold in sifted flour mixture.
3) Fold in egg white mixture into egg yolk mixture in 3 portions
4) Bake at 170°C for around 35 minutes or till skewer comes clean. When cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely. Slice the cake horizontally into 2 slices.
Milk chocolate mousse:(I used white chocolate)
130g Milk chocolate, chopped
40g Whipping cream (1)
150g Whipping cream (2)
2g gelatine
Dark chocolate mousse:
110g Dark chocolate , chopped
40g Whipping cream (1)
170g Whipping cream (2)
2g gelatine
Syrup:
Kahlua( I used Maple syrup)
Filling:
2 Bananas, sliced and sprinkle with some lemon juice
Method:
1.) Cut the sponge into 2 -15cm rounds.
2. ) Place one of the sponge in the 17cm pan lined with foil (or dessert ring).
3.) Sprinkle the syrup over the cake, and place the banana slices over the cake.
Make the milk chocolate mousse:
1) Heat the whipping cream (1) until just come to boil. Sprinkle with gelatin powder and leave it for a few minutes. Stir the cream until gelatin has dissolved.
2) Meantime, heat the milk chocolate in microwave oven (50% power) for 1 minute and stir. Heat it again in the microwave oven until chocolate melted (stop and check every 30 sec).
3) Pour the cream with melted gelatine over the chocolate and fold to combine.
4) Let the chocolate mixture cool before mixing with the whipped cream.When the chocolate mixture cool, whip the whipping cream(2) until ribbon stage.
5) Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.
6) Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
7) Pour the mousse into prepared pan. Refrigerate 10- 15 minutes until it is slightly set.
8) Place another sponge in the pan. Sprinkle the syrup over the cake, and place the banana slices over the cake.
Make the dark chocolate mousse:
1) Heat the whipping cream (1) until just come to boil. Sprinkle with gelatin powder and leave it for a few minutes. Stir the cream until gelatin has dissolved.
2) Meantime, heat the dark chocolate in microwave oven (50% power) for 1 minute and stir. Heat it again in the microwave oven until chocolate melted (stop and check every 30 sec).
3) Pour the cream with melted gelatine over the chocolate and fold to combine.
4) Let the chocolate mixture cool before mixing with the whipped cream.When the chocolate mixture cool, whip the whipping cream(2) until ribbon stage.
5) Pour 1/3 of the whipped cream into the chocolate mixture and fold to combine.
6) Pour the chocolate mixture back into the whipped cream bowl and fold to combine.
7) Pour the mousse into prepared pan. Refrigerate for overnight or until firm.
Enjoy baking!!
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