Ok, this week's Bake Of The Week is Mother's Day Mango Bake, which is Mango Chocolate Mousse Cake.
My mum adores mangoes and my whole family love chocolates. So this is a perfect ingredient combination. Mango AND chocolate.
I adapted the recipe from Kitchen Corner. Made some changes to it. I could not make the chocolate sponge cake portion properly. The chocolate sponge cake rose to a weird shape while baking in the oven. I guess I overwhipped it or something. Anyhow, I replaced it with a chiffon cake.
Besides that, the recipe uses ml and grams instead of cups and measuring spoons so I had to spend some time converting them. I got lazy after awhile and only used estimation. Blueks.
And oohh...I used fresh mangoes instead of mango puree. I blended the fresh mangoes to a puree. And I used powdered gelatine instead of gelatine pieces/sheets as indicated in the recipe.
Erm..presentation wise, I think I messed up the cake. The edges were smeared and my deco with fresh mango cubes looks ugly. Hehe.
But taste-wise, not bad. The whole cake is light and fresh. Therefore, no problem having a big slice as you won't feel 'jelak'.
But then my chocolate mousse somehow sank into the bottom layer of the chiffon cake. I think it is not thick enough because the recipe calls for 250g whipped cream and I used only 200g because 1 box of Emborg whipped cream is 200g. I didn't want to buy an extra box. Bah!
But still, the chocolate taste is good and the mango mousse gave it a tangy taste. However, the mangoes I use is not ripe enough, therefore I feel it lack the taste of the 'mango oompphhh'. But then overall, it is quite refreshing and nice.
We had a mini celebration at home - supper. Eating the cake I made and a bowl of fruit salad.
For those of you interested, this is the original recipe taken from Kitchen Corner.
Recipe : Mango Chocolate Mousse Cake
Recipe for the chocolate sponge (35cm x 35cm): 5 whole large eggs / 125g sugar / 1g salt / 100g plain flour / 2g baking soda / 15ml oil / 50ml milk /20g cocoa powder
- Mix the oil, milk and cocoa powder until a smooth thick paste.
- Whip the eggs and gradually add in sugar. Whip until very light pale yellow color.
- Fold in shifted plain flour and baking soda. Do this gently.
- Fold in cocoa paste (1) until well combine. Pour into a baking pan lined with baking paper. Bake at 200'C preheated oven for 15 minutes.
- Remove the cake together with the baking paper onto a wire rack to cool down.
Recipe for the chocolate mousse: 20g egg yolks / 30g sugar / 80ml melted butter / 150g dark chocolate (melted) / 250ml whipped cream
- Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
- Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
- Fold in the whipped cream into the chocolate mixture.
Recipe for the mango mousse: 200ml mango puree / 70g sugar / 20ml lemon juice / 3 pieces gelatines / 300ml whipped cream
- Put the gelatines into a bowl of cold water. Wait until it soften.
- In another sauce pan, warm the mango puree and sugar until the sugar dissolved.
- Drain the gelatines and add into the warm mango puree.
- Wait until the mango puree slightly cool down, fold in the whipped cream.
To assemble the cake:
- Cut out two pieces of chocolate sponge. Place one at the bottom of a cake mould or chef ring then fill in the chocolate mousse.
- Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
- Refrigerate for at least 3 hours before unmold the cake.