It’s my CEO’s birthday tomorrow, and he requested pavlova, mousse, or tiramisu. I’m actually in a tiramisu course next week, so of course he is out of the office. I decided to go with this chocolate mousse joconde cake from Sprinklebakes; I already made pavlova last year, and any tiramisu I make would be disappointing compared to what I make next week.
I tried to follow the recipe from sprinklebakes, but my mousse didn’t turn out as described. I also am dumb and forgot the whipped cream, so I used an approximate amount from whatever tubs I could buy at 7/11. That said, everything turned out really well so I can’t complain too much. The mint was subtle but present, and the texture was generally mousse-like.
JOCONDE SPONGE CAKE
- 120 g almond flour
- ¾ cup icing sugar, sifted
- 55 g cake flour, sifted
- 50 g cocoa powder, sifted
- 4 whole eggs
- 1 egg yolk
- 4 egg whites
- 50 g granulated sugar
- 28 g unsalted butter, melted
- Preheat the oven to 450 F and line a jelly roll pan with parchment paper.
- Mix together the almond flour, icing sugar, cake flour, cocoa powder, whole eggs, and yolk in a stand mixer until well combined.
- In a clean bowl, use a hand mixer to whip the egg whites until foamy. Gradually add in sugar until meringue becomes white and shiny.
- Fold the meringue into the flour mixture.
- Fold the melted butter into the batter.
- Bake for ~7 minutes or until a toothpick in the centre comes out clean.
- Let the cake cool for about 10 minutes and remove from pan.
- 7 g gelatin powder
- 30 g water
- 100 g granulated sugar
- 120 g hot milk
- 3 egg yolks
- 240 g white chocolate (I used Callebaut)
- 1 tsp. mint extract
- green food colouring
- 750 mL whipped cream
- Put water and gelatin in a medium sized saucepan and let stand for a minute.
- Whisk in the sugar and hot milk.
- Pour a little bit of the milk mixture into the eggs to temper them, and pour the egg mixture back into the saucepan.
- Mix constantly on medium heat for 7- 10 minutes or until thick*
- Mix in the chocolate until it is smooth with an even colour.
- When the mixture has cooled, mix in the food colouring and mint extract.
- Fold in the whipped cream until well blended.
- Cut 6″ round circles from the cake using pastry rings.
- Cut long strips from the cake to line the edges of the pastry rings.
- When the mousse is cooled and thick, pour it into the pans and freeze for a few hours.
- When the cakes are frozen, remove the pastry rings with a hot knife.
- Cut acetate strips to the circumference of the cakes (19″)
- Melt white chocolate and place along the edges of the cake.
- Freeze again, and remove the acetate when frozen.