So it was my H's birthday a few days ago... Made some absolutely to-die-for brownies for his colleagues. Then made his cake - heavenly gorgeous Chocolate Mousse with Hazelnut Burnt Cream. It was simply amazing! I have to say, I'm quite proud of what I was able to make! :D My H loved the cake so much! The combination of the flavour of this cake is gorgeous and the texture is as light as a cloud! :)
So for the components for this delectable sweet, we'll need to make:
1/8 c almond powder
1/8 c powdered sugar
1 1/2 t all purpose flour
1 pc egg white
2 1/4 t sugar
- Combine the almond powder, powdered sugar and flour. Set aside.
- Beat the egg white close to soft peak then add in the sugar. Continue beating until you see peaks forming.
- Fold in the almond powder mixture.
- Transfer to a lined 4 inch round pan.
- Bake at a preheated 340 F oven for 15 mins. or until it's golden brown in color.
2. Hazelnut Burnt Cream
* This is like a hazelnut flavoured creme brulee. It's so delicious, you could eat it on it's own!
1/2 c heavy cream
1/3 c milk
8 t hazelnut paste (ground 1/2 c hazelnuts + 1 T corn oil)
2 T sugar
3 pcs egg yolks
- Warm up the heavy cream and milk.
- Add the hazelnut paste.
- In another bowl, whisk the sugar and yolks until smooth. Then add it into the warm cream mixture.
- Strain the mixture into a baking dish.
- Bake in a preheated 210 F oven for 30 minutes or until set like a creme brulee.
3. Chocolate Mousse
* I used a mousse recipe that doesn't use gelatin. I think not having gelatin in a mousse makes it super light. Hence, this cake is not filling or heavy to the tummy at all! :)
3 pcs egg yolks
4 T sugar
3 T water
175 g chocolate (melted to 95 F)
1 1/4 c heavy cream
- Whip the heavy cream then set aside in the refrigerator.
- Whip the egg yolks until pale in color or three times it's original volume.
- Cook the sugar and water in a pot until it's temperature is 250 F.
- Still whipping the yolks, add the sugar syrup into the yolks on a steady stream. Continue whipping until the mixture cools down.
- Fold in the melted chocolate.
- Then quickly fold in the whipped cream.
4. Ganache Ingredients:150 ml heavy cream
187 g chocolate
- Heat the heavy cream.
- Pour the heated cream onto the chocolate.
- Mix until it's combined.
- Let cool until desired consistency.
**** All recipes (except for the ganache recipe) were adapted from
Le Cordon Bleu Dessert Techniques :)
- Slice the dacquoise into two equal disks.
- Place one disk at the bottom of the ring mold (seal the bottom of the mold with foil).
- Cover with mousse.
- Scoop in the hazelnut burnt cream.
- Cover with mousse. - Place the second disk.
- Cover with remaining mousse, then cover with foil.
- Freeze until set.
Once it's set, we can now glaze the cake :)
- You can unmold the mousse by wiping the ring with a warm cloth. The mousse will then slowly glide out the ring mold. Make sure to unmold onto a wire rack:)
- Once umold, you can now pour the ganache all over the mousse.
- Then decorate as you wish! :D ** As for my cake, I placed roasted hazelnuts around the cake then I wrote "Happy Birthday Love!" on the center with yellow icing sugar :)
I tried to take a good picture of the cake once it was sliced to show you the layers. Unfortunately, I'm not a photographer. So I hope my shots would be good enough :p
I'm really happy to how this cake came out, and how much my H loved his cake! :D Of course there's still lots of rooms for improvement! :) My chocolate mousse is still far from perfect, but with baby steps, I'm getting there. :p Then of course details... have to master all these, then one time in the far future, I will become a self-proclaimed pastry chef **dream** !:p