Chocolate Mousse Cake

Sumber : Roylazim


Ingredients :-
5 biji telor (big ones anggaran 85gm each)
190g tepong gandum (ayak)
190g gula kastor
40g minyak jagung

Cara :-
Pukul gula dan telor sampai kembang.
Fold in tepong dan minyak perlahan lahan (sedikit demi sedikit.
Part ni mesti hati2. Jangan over gaul. Nanti kek tak gebu.)
Tuang adunan into a 9" acuan yang telah di alas kertas minyak dan bakar immediately pada oven bersuhu 165deg selama 40 ~ 45 mins.
Bila dah masak, keluarkan dari oven and biar hingga betul2 sejuk sebelum decorate atau potong.

* Adunan kek tak mengunakan sebarang raising agent seperti baking powder ataupun ovelette. Kek tetap gebu ...because of the big eggs

* For chocolate sponge cake, larutkan 30g cocoa powder in minyak jagung. Tepong guna 165g, Gula kastor guna 200g. Cara sama seperti diatas.

Chocolate mousse:
300 gm. Non-Dairy Whip Cream
1 tsp. Vanilla essence
1 level Tablespoon of Gelatine powder - mix together with- 4 Tbsp. water and microwave for 20 secs
50 gm. Cocoa powder ) mix together
80 gm. icing sugar )
1 1/2 Tablespoon of Nescafe )
1 1/2 Tablespoon of hot water ) mix together

Method for the mousse:
(1) Beat the whip cream until very fluffy.
(2) Mix all the ingredients together.
(3) Ready for use as cake coating & spread onto sponge cake layers.
4) Refrigerate cake to set.