Saturday, June 14, 2014

ＣＨＯＣＯＬＡＴＥ　ＩＮＤＵＬＧＥＮＣＥ (lydia chai recipe)

ＣＨＯＣＯＬＡＴＥ　ＩＮＤＵＬＧＥＮＣＥ
８寸圆形莫

Chocolate Indulgence 
Cake base recipe is Chiffon and taken from Siew Teng. 
Mousse recipe is taken from Katherine Kwa 



Ingredients 
(A) - Egg yolk mixture 
5 egg yolks 
90g full cream milk 
30g Canola cooking oil 
20g sugar 
90g low protein flour (cake flour) 

(B) - Egg white mixture 
5 egg whites 
40g sugar 
1/4 teaspoon of cream of tartar 

(C) - Chocolate mousse 
70g cooking chocolate couverture (chopped into pieces) 
50g full cream milk 
70g topping cream (whipped) 

(D) - White chocolate mousse 
80g cooking white chocolate couverture (chopped into pieces) 
50g full cream milk 
80g topping cream 

(E) - Ganache 
200g chocolate 
120g topping cream 
20g  butter 

(F) - Decoration 
White coconut Ferrero Rocher chocolates 
Grapes (red and green)
Almond nibs 

Utensils
Two 8 inches round spring pan
Weighing scale 
Oven
Spatula 
Electric mixer 
Hand whisk 
Mixing bowls 
A4 papers (to line the baking containers)
Cake board 
Non-usable pan + bowl (for double boiling) 
Metal container (for double cooling) 
Rotating table (DIY microwave rotating wheel) 
Knife 


Steps
  1. Preparing the egg yolk mixture: By using double boiling method, heat and melt all ingredients (A) except the cake flour. 
  2. Remove from heat. Mix sieved cake flour into the egg yolk mixture and stir till everything combines well. Leave it aside without exposure from wind.
  3. Preparing the egg white mixture: Whisk egg whites in a water and oil free bowl until huge bubbles are formed. Add in cream of tartar and continue whisking. 
  4. Add 1/3 of sugar gradually and continue whisking. Stop whisking when you reach the stiff peak stage.
  5. Preheating the oven: Preheat oven at 110 degree Celsius. Line the baking containers with A4 papers. 
  6. Preparing the batter: Fold in 1/3 of the egg white mixture into the egg yolk mixture gently. 
  7. Fold up all the mixture to form a well blended batter. 
  8. Pour half of the batter into each round baking container. 
  9. Baking the cake: Bake at 120 degree Celsius for 15 minutes. Continue baking at 130 degree Celsius for 20 minutes. Continue baking at 140 degree Celsius for 20 minutes. Continue baking at 150 degree Celsius for 20 minutes. 
  10. Cooling down the cake: Overturn the cakes on cooling rack after you remove cakes from the oven. 
  11. Preparing the chocolate mousse: Chop chocolate into pieces using knife by grating it. 
  12. By using double boiling method, melt milk and chocolate pieces until the chocolate mixture becomes smooth. Leave it aside to cool down. 
  13. Blend whipped topping cream with the chocolate mousse until everything is well combined. 
  14. Preparing the white chocolate mousse: Chop white chocolate into pieces using knife by grating it.
  15. By using double boiling method, melt milk and white chocolate into pieces until the white chocolate mixture turns smooth. Leave it aside to cool down. 
  16. Blend whipped topping cream with the white chocolate mousse until everything is well combined. 
  17. Assembling the cake: Slice both the cakes into half so that you will get a total of 4 layers using a sharp knife. 
  18. Place the cake board on the rotating table. 
  19. Place cake layer A on the cake board. 
  20. Spread half of the white chocolate mousse onto it. 
  21. Place cake layer B on top of the white chocolate mousse. 
  22. Spread chocolate mousse onto it. 
  23. Place cake layer C on top of the chocolate mousse. 
  24. Spread the remaining half of the white chocolate mousse onto it. 
  25. Place cake layer D on top of the white chocolate mousse. 
  26. Refrigerate the cake while you whisk the topping cream to frost the entire cake. 
  27. Frost the entire cake with a layer of topping cream. 
  28. Refrigerate the whole cake for at least 1 hour. 
  29. Preparing the ganache: By using double boiling method, heat and melt ingredients (E) until everything dissolves. Leave it aside to cool down. 
  30. Using the ganache: Shift the frosted cake onto a cooling rack with a tray placed at the bottom. 
  31. Switch off the fan if you're having one on. 
  32. Pour over the ganache from the top of the cake and let it drips slowly until the ganache covers the entire cake. 
  33. Transfer the cake back to the cake board. 
  34. Decorating the cake: Place any decoration that you like onto the ganache while it hasn't completely dries and solidified. 
  35. Refrigerate the cake for at least 4 hours before serving. 

Here are some pictures which I took along the process of preparing this cake. 

The ingredients needed for the cake base. 
It's for a chocolate cake. 


The above is the pictures taken while preparing the egg yolk mixture. 


The above is the pictures taken while preparing the egg white mixture. 


The process of preparing chocolate mousse. 


The process of preparing white chocolate mousse. 


After getting the cakes out from their molds - 
Glad that they came out pretty well baked.


After slicing them into 4 pieces in total. 


Few shots taken while I'm assembling the cake layers and mousses. 




So - 
Here's how they are after refrigerating and slicing out the cake. 
The layers are beautiful. 
They will look better if I use a cake ring or a spring pan. 
Well - Able to achieve this without proper tools, I'm thankful and proud though. ;) 

Everything seems long-winded for the steps but actually..
It isn't that difficult if you just follow the step one by one. 
Happy baking if you intend to use this recipe. 

Author: Lydia Chai Label: 
 

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