Mini Strawberry Cocoa Mousse Cake For Valentine's Day
I made this for a cocoa company recipe contest.
The leftover sponge cake can be frozen for later use.
There will also be a bit of mousse left over, so chill it and eat it later.
If you're bothered by the strawberry seeds, put the mixture through a strainer.
Some jams are sweeter than others, so taste and adjust the amount to your liking.
For your reference: I microwaved the chocolate in Step 10 for 1.5 minutes at 500w, then stirred it and microwaved it for 30 seconds more. This recipe yields one 9 cm round cake. Recipe by *Anna*.
Mini Strawberry Cocoa Mousse Cake For Valentine's Day
I made this for a cocoa company recipe contest.
The leftover sponge cake can be frozen for later use.
There will also be a bit of mousse left over, so chill it and eat it later.
If you're bothered by the strawberry seeds, put the mixture through a strainer.
Some jams are sweeter than others, so taste and adjust the amount to your liking.
For your reference: I microwaved the chocolate in Step 10 for 1.5 minutes at 500w, then stirred it and microwaved it for 30 seconds more. This recipe yields one 9 cm round cake. Recipe by *Anna*.
Open in Cookpad AppSteps
- 1
Prepare a sheet of sponge cake. You can also use a store-bought one as well. Slice the cake so that it's 1 cm thick. I use this recipe: https://cookpad.wasmer.app/en/recipes/146484-foolproof-fluffy-genoise-sponge-cake
https://cookpad.wasmer.app/us/recipes/146484-foolproof-fluffy-genoise-sponge-cake
- 2
Cut out the cake with a ring mold.
- 3
Put the ring mold on a plate and place a 5cm diameter piece of parchment paper or plastic mousse film on the bottom, to fit the mold.
- 4
Put the round of cut cake inside the ring.
- 5
Whip the cream until soft peaks form.
- 6
Heat the milk in the microwave (500 W) for 30 seconds, add the cocoa powder and mix well. Put it in a blender together with the strawberry jam and blend well.
- 7
Sprinkle the powdered gelatin in the water and heat in the microwave (500 W) to dissolve. Add the dissolved gelatin to the mixture made in Step 6 and blend again.
- 8
Add the mixture in Step 7 to the whipped cream, and mix with a spatula until smooth.
- 9
Pour the mixture in Step 8 into the cake-lined mold, nearly to the top. Hit the mold a few more times on the counter top to remove air bubbles and smooth the surface. Chill in the refrigerator until set.
- 10
Melt the chocolate in the microwave. Add the heavy cream and mix until smooth.
- 11
Pour the chocolate mixture on top of the set mousse. Chill in the fridge for 15 minutes.
- 12
Sift some cocoa on top and take off the metal ring and the parchment paper.
- 13
Decorate the top as you'd like.
- 14
- 15
"Crispy Crunchy Truffles" https://cookpad.wasmer.app/en/recipes/170424-for-valentine-s-day-crispy-crunchy-truffles
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