Bake with Janice Wong - Chocolate Biscoff mousse cake Recipe

Описание: A special Father's Day creation, Chocolate Biscoff mousse cake- Milk Chocolate Mousse, Biscoff Mousse, Coffee ganache, Chocolate Sponge, biscuits

Milk Chocolate Mousse
16 ml Cream
25 g Milk Chocolate 38%
25 g Chocolate 68%
67 ml Whipping Cream
Boil cream and pour over milk and dark chocolate. Stir well until a ganache forms and mixture is well emulsified

Fold in whipping cream

Biscoff Mousse
100 ml Fresh Milk
3 g Gelatine
88 g White Chocolate
45 g Milk Chocolate 38%
35 g Biscoff Cookies
85 ml Whipping Cream
Bloom gelatine in ice bath.
Blend Biscoff cookies with fresh milk. Melt Chocolate. Heat milk mixture and add in bloomed gelatin, mix well.


Fold in melted chocolate and whipping cream.

Cake Glaze
110 ml Water
100 g Sugar
100 g Glucose
4 pc Gelatine Sheets
80 ml Condensed Milk
120 g White Chocolate
10 g White Colour Powder
4 g Black Colour Powder
Bloom gelatine sheets in an ice bath.

Boil water, sugar and glucose and add in bloomed gelatine sheets and condensed milk.

Add in white chocolate to the hot mixture and stir until it is well emulsified.

Split the mixture into two and add in white and black colour powder to form 2 colours for glazing

Chocolate Sponge
2 Eggs
30 g Caster Sugar
10 g Vanilla Extract
30 g Cornflour
10 g Cocoa Powder
Whisk eggs, sugar and vanilla extract till “ribbon stage”.

Fold in sifted cornflour and cocoa powder.

Pour mixture in a pre-lined 35.5 x 28 x 2.5cm baking tray and spread out mixture evenly, tap once to remove large air pockets.

Bake sponge mixture in a pre-heated oven of 200°C for 7 minutes.

Coffee Ganache
100 ml Cream
7.5 g Coffee Powder
100 g Milk Chocolate 38%
Boil cream in a pot.

Pour boiling cream mixture over chocolate and coffee powder.

Rest mixture for 30 seconds.

Stir gently until well incorporated.