Mango Mousse With Chocolate Cake Lining Food

MANGO AND WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
• Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
• Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
• Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

MANGO MOUSSE CAKE

Steps:

• Make sponge cake: Preheat oven to 350°F.
• Lightly butter bottom and side of a 10-inch springform cake pan.
• Line bottom of the pan with a circle of baking parchment or waxed paper.
• Dust side of the pan with flour and tap out excess.
• In a small bowl, whisk together flour, baking powder, and salt.
• Sift flour mixture onto a piece of waxed paper.
• In a large bowl, using a hand-held electric mixer set at high speed, beat egg yolks and 2 tablespoons of granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms a thick ribbon.
• Beat in vanilla.
• Beat egg whites at low speed until frothy.
• Gradually increase speed to high and continue beating soft peaks start to form.
• One teaspoon at a time, gradually add remaining 2 tablespoons of sugar and continue beating whites until they form stiff, shiny peaks.
• Scrape 1/3 of whites on top of beaten egg yolks.
• Resift 1/3 of flour mixture over whites and fold flour mixture and egg whites into egg yolk mixture, making sure to free any flour that may be clinging to side of the bowl.
• One-third at a time, gently fold in remaining whites with 1/3 of resifted flour mixture.
• Do not overfold.
• Scrape batter into prepared pan.
• Bake cake for 8 to 12 minutes, until center springs back when gently touched.
• Cool cake in pan on a wire rack for 5 minutes.
• Remove from pan and cool completely.
• Make the mango mousse: Put water in a small heatproof cup.
• Sprinkle gelatin over water and let stand for 5 minutes to soften.
• Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.
• Heat gelatin mixture in hot, not simmering water.
• Stir gelatin mixture frequently for 2 to 3 minutes, until gelatin granules dissolve completely and mixture is clear.
• Remove pan from heat.
• Leave cup containing gelatin mixture in hot water to keep gelatin warm until ready to use.
• Peel mangoes and cut fruit away from pit.
• Cut fruit into large chunks.
• Combine half of mango chunks with 1/2 cup of sugar in bowl of a food processor.
• Process mangoes for 40 to 60 seconds, until pureed.
• Transfer pureed mangoes to a large saucepan.
• Repeat with remaining mangoes and 1/2 cup of sugar.
• Cook the mango mixture over medium-low heat, stirring constantly until warm.
• Remove saucepan from the heat.
• Add the gelatin mixture and vanilla and whisk until blended.
• Transfer mango mixture to a large bowl and cool to room temperature.
• In a chilled large bowl, beat the heavy cream and sour cream until mixture forms soft peaks.
• Fold 1/3 of whipped cream into mango mixture to lighten it.
• Fold in remaining whipped cream.
• Assemble cake: Remove side from a 10-by-3-inch springform pan.
• Trim a 12-inch cardboard circle so that it fits snugly within curved lip of bottom of springform pan.
• Reattach side of springform pan.
• Remove paper circle from bottom of cake.
• Spread raspberry jam in an even layer over top of cake.
• Place cake layer in bottom of prepared pan.
• Scrape mango mousse over cake layer and smooth it into an even layer.
• Cover with plastic wrap and freeze for at least 6 hours or overnight.
• Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly.
• Release clamp on side of springform pan and gently lift it up and remove it from around side of the cake.
• Defrost cake in refrigerator for at least 3 hours, until ready to decorate.
• Decorate cake: Spread toasted almonds on a piece of waxed paper.
• Set aside 28 of best almond halves to garnish cake.
• Lift cake up on cardboard cake circle, supporting bottom of cake in one hand.
• Scoop up almonds and gently press them against side of cake, working around cake until side is completely covered.
• Put cake on a serving plate.
• In a chilled small bowl, using a hand-held electric mixer set at medium speed, beat cream with the sugar until stiff peaks begin to form.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco#4) with whipped cream.
• Pipe 14 rosettes around top edge of cake.
• Garnish each rosette with 2 toasted almond slices.
• Refrigerate cake until ready to serve.
• by Lisa Morley, chef and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe Collection on the WorldWideWeb.

CHOCOLATE MANGO CAKE

Steps:

• Grease and line 2 sandwich tins.
• Sift sugar and flour into a bowl.
• Place butter,cocoa and puree into a saucepan.
• Stir over low heat until just boiling.Cool.
• Whisk soda and eggs into buttermilk.
• Add to dry ingredients with puree mixture.
• Mix well and pour into tins.
• Bake at 180C for 30mins or cooked.
• Stand 5mins. In tins, turn out onto cake coolers to cool.
• When cold fill with whipped cream and mango slices.
• Dust top with icing sugar.