Chocolate cake:
3 eggs
90 gram sugar
3 tbs milk
23 gram cocoa powder
30 gram flour
1.5 tbs vegetable oil
Strawberry yogurt mousse:
2 egg yolk
45 gram sugar
150 cc milk
9 gram gelatin + 63 cc
cold water (usually gelatin: water = 1:7)
150 cc heavy cream
210 cc strawberry yogurt puree (see below for how to make it)
How to make the chocolate cake layer
Preparation:
*Take eggs and milk out of the fridge to keep them at a room temperature.
**Sift dry ingredients (flour and cocoa powder) in a bowl.
1. Mix eggs in a bowl and add sugar in it (while putting the bowl in hot water (optional)) and whip it all well.
2. When the mixture forms stiff peaks, add dry ingredients (flour and
cocoa) to the mixture alternately with milk and vegetable oil.
3.
Pour the mixture in to the cake pan (8 inch, removable bottom preferred
but 9 inch should be okay.) and bake it for about 10-13 minutes at 355
°F.
How to make strawberry yogurt mousse
Preparation:
*Add
cold water to gelatin in a small bowl and
mix well to dissolve it.
**Make strawberry yogurt puree: If you can find strawberry puree at a
store, just add yogurt (50 grams) in the puree (160 grams).
Even if
you can't find the puree at a store, it's easy to make! Use strawberries
or/and raspberries by following the below recipe.
1. Simmer
strawberries or/and raspberries (about 130 - 140 grams) in a pot until
it thickens. Add raspberry jam (2 tbs). (The total amount of the
puree should be 160 grams.)
2. Cool the puree in a bowl and add yogurt (50 grams) in it.
(As long as the total amount of the puree is 210 cc, it's okay to
change the ratio of the raspberries, jam and yogurt according to your
preference.)
1. Mix egg yolk and sugar in a bowl.
2. Bring milk to boil in a pot and pour it
slowly into the egg and sugar mixture.
3. Put the mixture back to the pot and simmer it at a low heat until it slightly thickens. (Try not to heat it up too much)
4. Remove the pot from the stove, melt in gelatin immediately and strain it into a bowl.
5. After the mixture in a bowl cools down, add strawberry yogurt puree in it.
6. Whip heavy cream in a separate bowl to the same consistency as the above strawberry yogurt mixture (I like to
whip it well because the more whipped, the softer and lighter texture the mousse will be) and mix them both.
7. Pour it over the chocolate cake (cooled) in the cake pan and chill it until set for about 5-7 hours.
(I wanted to be able to see two separate layers on the outside the cake
after chilling it; however, the mousse covered all around the cake in a
pan because the cake usually shrinks while cooling and there is a small
gap between the cake and the pan where the mousse goes all over around
while chilling to set. I simply scraped the mousse off the edge of the
cake by sliding a pallet knife all around the cake...Any other
suggestions or advice to avoid this situation will be very much
appreciated!)
This is a vanilla cake version (recipe at
Mont Blank Cake) of the same strawberry yogurt mousse cake with chocolate whipped cream (100 ml whipped cream and 40 gram melted chocolate) and vanilla whipped cream on top. The combination of vanilla, chocolate and strawberry yogurt was very good!
