Celebrate September

Why does September always refer to celebration?
The answer is….. many special things to celebrate in this month🙂

Okay, now let’s do the counting. First, we’ve got My Birthday, wooohoooo……!!! Then, Go-shujin’s Birthday two days afterward. There’s also Our Anniversary as well… and not to mention the first time I met go-shujin was on one fine day in September, years ago 😉 So, there’s no reason not to celebrate the happy September🙂

This another kind of chocolate cake was made for this year’s celebration. We were after something soft, so I made this Double Choco Mousse Cake… chocolate sponge cake topped with two layers of chocolate mousse. Kinda smooth and desserty cake, just like what we wanted.

Double Choco Mousse

Manny Happy Returns!!

(scroll down for recipe in Bahasa Indonesia)

Double Chocolate Mousse Cake

Ingredients

A layer of chocolate sponge cake, 20 cm diamater, approx. 2 cm high (1/2 of this chocolate sponge cake recipe)
Cocoa powder
Chocolate caraque curls for garnish

White Chocolate Mousse

2 egg whites
100 gr white cooking chocolate, melted
3 tbs powder sugar
2 tsp gelatine
1 tbs hot water
300 ml liquid whipped cream

Chocolate Mousse

2 egg yolks
100 gr dark/milk cooking chocolate, melted
250 ml milk
2 tsp gelatine
30 gr caster sugar
250 ml liquid whipped cream

Directions

White Chocolate Mousse

– Combine gelatine and hot water, stir over low heat until dissolved. Set aside.
– Beat egg whites and powder sugar until firm peaks form.
– Pour gelatine mixture over egg whites, beating until well combined.
– Fold in melted white chocolate and liquid whipped cream until well combined.

Chocolate Mousse

– Combine egg yolks, milk and sugar. Using whisk, stir over low heat until dissolved.
– Add gelatine, keep whisking until dissolved.
– Pour melted chocolate, stir well.
– After the mixture becomes warm, remove from heat (keep from boiling). Let cool.
– Beat whipped cream until soft peaks form. Pour over chocolate mixture, fold until well combined.

Assembling

– Place chocolate sponge cake layer in the bottom of 20-cm round spring form pan.
– Pour white chocolate mousse over, smooth surface. Chill in the fridge until firm.
– Take the pan out of the fridge, pour chocolate mousse layer, smooth surface. Refrigerate until set.
– Sprinkle cocoa powder on top and garnish with chocolate caraque curls.

********

Double Chocolate Mousse Cake

Bahan-bahan

Chocolate Sponge Cake diameter 22 cm, tinggi +/- 2 cm (1/2 dari resep ini)
Coklat bubuk secukupnya
Coklat serut secukupnya

White Chocolate Mousse

2 putih telur
100 gr white cooking chocolate, lelehkan
3 sdm gula bubuk
2 sdt gelatin bubuk
1 sdm air panas
300 ml whipped cream cair

Chocolate Mousse

2 kuning telur
100 gr dark/milk cooking chocolate, lelehkan
250 ml susu cair
2 sdt gelatin bubuk
30 gr gula pasir halus
250 cc whipped cream cair

Cara bikinnya

White Chocolate Mousse

– Campur gelatin dan air panas, tim sampai larut. Sisihkan.
– Kocok putih telur dan gula bubuk sampai kaku (tapi jangan sampai kering)
– Tuang larutan gelatin kedalam kocokan putih telur, kocok rata.
– Masukkan coklat putih leleh dan whipped cream cair, aduk rata.

Chocolate Mousse

– Campur kuning telur, susu dan gula. Jerang diatas api kecil sambil diaduk-aduk dengan whisk sampai gula larut.
– Tuang gelatin bubuk, aduk sampai larut.
– Tuang coklat leleh, aduk rata.
– Setelah larutan hangat, angkat dari api (jangan sampai mendidih). Dinginkan.
– Kocok whipped cream sampai mengental.
– Tuang krim ke dalam larutan coklat, aduk sampai benar-benar rata.

Penyelesaian

– Letakkan sponge cake di dasar loyang bongkar pasar diameter 20 cm.
– Tuang white chocolate mousse diatasnya. Ratakan. Dinginkan di lemari es sampai mengeras.
– Keluarkan loyang, tuang chocolate mouse diatasnya, dinginkan kembali sampai mengeras.
– Taburi atasnya dengan coklat bubuk dan hias dengan coklat serut.

– Chocolate mousse bisa dibuat pake cara yang lebih simpel (tanpa dipanaskan). Tapi saya prefer cara seperti diatas… untuk menghindari ‘efek telur mentah’.
– Lapisan chocolate mousse bisa dibuat belakangan, sambil nunggu lapisan white chocolate mousse keras.
– Resep chocolate sponge bisa pake resep yang mana aja, sesukanya..

15 thoughts on “Celebrate September

  1. Dahlia says:

    Mbak, o-tanjyoubi omedetou ne..
    ngomong2 resepnya mana? aku mau coba juga

  2. Wendy says:

    Happy birthday and congratulations for you both!

  3. Sunny says:

    Halo, wah bagus sekali artikel dan gambar2nya.
    Boleh ya saya link ke blogku?

    Thank you

  4. Senty says:

    Happy belated birthday sayang, salam buat kangmas ya.
    Eh happy anniversary juga. Jangan lupa cium buat Ken-chan ponakanku yg ganteng🙂

  5. Thank you guys… arigatou🙂

    Buat Dahlia: resepnya diupdate belakangan yah.. gampang kok🙂

  6. Buat Sunny,

    Owwh boleh bangeeet… Makasih ya udah mampir kesini🙂

  7. Dede says:

    ini eskrim ya?

  8. yah, nyaris kayak es krim deh😀

  9. Dilla says:

    Mbak, susah ngga sih bikinnya? Aku mau coba buat juga nie, tapi jangan susah-susah yaaaaaa. Thx!

  10. Buat Dilla,

    Ealah.. aku belum posting resepnya ya? sumpah kelupaan!
    Tapi bikinnya gampang kok… suer..

    Btw, makasih udah mampir yaa🙂

  11. lini says:

    mba…salam kenal ya…enak banget cakenya..oishiso tabetai…boleh minta resepnya mba pengen buat cake ultah pake cake ini sepertinya lezat banget
    makasi ya

  12. Mbak Lini,

    Salam kenal juga. Lagi di Jepang ya? Di mana-nya? Huwaaaa… aku kangen pengen kesana lagi, hiks😦
    Udah aku posting ya resepnya…

  13. yoga says:

    mba” nanya dong, kalo di jepang pernah beli gelatine ga ? belinya yg merek apa ya ?

  14. yoga,
    kalo beli sih gak pernah, soalnya gue dulu bawa stok gelatin bubuk 2 ons dari Jakarta.
    tapi kalo mau beli sih -selama tidak mempermasalahkan halal apa enggaknya- banyak kok yang jual. di supaa juga ada.

  15. yoga says:

    oo i c i c.. gw pikir di jpg ada yg jual yg halal hehe.. slama ini gigih mencari tp tak ketemu jua.. kayanya emang mesti bawa dr indo niy.. thanks ya mba

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