Swiss chocolate mousse cake recipe

HOW TO MAKE A SWISS CHOCOLATE MOUSSE CAKE

SWISS CHOCOLATE MOUSSE CAKE Every one like chocolate cake!!

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INGREDIENTS  For Sponge Cake: 250 gm Plain Flour 250 gm Sugar 3 Eggs 1 tbsp Cocoa Powder 1 tsp Baking Powder 1 tsp Vanilla Essence

 For Filling:  1 1/2 Cup Milk  1/2 cup Dark Chocolate  2 Eggs - Separated  150 gms Castor Sugar  1 tsp Vanilla / Chocolate Essence  1 tbsp Gelatin Powder / China Grass Powder  1/2 cup Fresh Cream  3/4 cup of Water

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INGREDIENTS  For chocolate Ganache: 3/4 cup of Chocolate Grated 1 tsp Butter 1/2 cup Fresh Cream

 For Garnishing:  Chocolate Flakes  Almonds

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NOW READY FOR HOW TO MAKE A SWISS CHOCOLATE MOUSSE CAKE Serving :3-4 persons

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STEPS: For Sponge Cake: Step 1: Preheat the oven at 200 degree C. Step 2: Sieve the flour, cocoa powder and baking powder together so that it mix well. Keep aside Step 3: In a bowl beat the sugar and the eggs till the mixture become forthy.

Step 4: Add the sieved flour to it gradually, spoon by spoon.

Beat it with eggs to get fluffy batter.

Step 5: Add Vanilla essence and beat it one more time. And then transfer the batter to cake tin.

Step 6: Bake it in pre - heat oven at 200 degree C for about 20 minutes. Check with the knife if it comes out clear, then cake is done or continue baking for 10 more mins. check out delicious recipes on http://recipes.sandhira.com

STEPS: For Filling: Step 1: In sauce pan prepare mousse by adding milk, chocolate, egg yolks and half of castor sugar. Stir continuously till chocolate melts and mix well.

Step 2: Take gelatin powder soaked and dissolved in water.

Pour it in the mousse, and switch off the flame.

Step 3: Check for consistency it should have a running consistency. Let it cool down.

Step 4: Meanwhile beat the egg white when it stiffens add remaining sugar, and beat it once again. Keep aside Step 5: When mousse is cool enough add whipped cream and beat it with the help of beater.

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STEPS: Step 6: Add vanilla essence and beaten white egg. Beat it well once again.

Step 7: Cut the sponge cake into two equal halfs horizontally.

Step 8: Put the one part of sponge cake in a loose base 8 inch tin.

Step 9: Pour the entire mousse on the sponge cake. Freeze it for 1 hour.

Step 10: In a pan add chocolate, fresh cream and butter. Stir it quickly when chocolate is melt switch off the flame immediately so that it doesn't get hard.

Step 11: After an hour time when the mousse has been set on the cake, take it out from the freezer put another part of sponge cake on it as sandwich and garnish it with ganache prepared above.

Step 12: Freeze it one more time and serve chilled

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