Mango Cho. Mousse Cake

Rushing back home to get these done for a birthday boy as promised. Things that always done in a rush would never be perfect especially from my hand. I didn't made it nicely and it's definitely not looking good which you could see the edges didn't nicely ummold, so I cover around the edges with a piece of transparent cakes wrapping paper. I was quite disappointed at first, however the taste make me feel better. The mango and chocolate mousse give a special taste which had balance up the sweetness. It's somehow quite refreshing! Anyway, I hope the boy will like it. I make it in a 16cm round mould and two of 5cm chef rings, so the two leave it for me and my other half :P

P/S: If you like the recipe please let me know and give me some time to post it up here ok. Cheers!

Recipe extracted from 不用模型做点心

Recipe for the chocolate sponge (35cm x 35cm): 5 whole large eggs / 125g sugar / 1g salt / 100g plain flour / 2g baking soda / 15ml oil / 50ml milk /20g cocoa powder

1. Mix the oil, milk and cocoa powder until a smooth thick paste.
2. Whip the eggs and gradually add in sugar. Whip until very light pale yellow color.
3. Fold in shifted plain flour and baking soda. Do this gently.
4. Fold in cocoa paste (1) until well combine. Pour into a baking pan lined with baking paper. Bake at 200'C preheated oven for 15 minutes.
5. Remove the cake together with the baking paper onto a wire rack to cool down.

Recipe for the chocolate mousse: 20g egg yolks / 30g sugar / 80ml melted butter / 150g dark chocolate (melted) / 250ml whipped cream

1. Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
2. Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
3. Fold in the whipped cream into the chocolate mixture.

Recipe for the mango mousse: 200ml mango puree / 70g sugar / 20ml lemon juice / 3 pieces gelatines / 300ml whipped cream

1. Put the gelatines into a bowl of cold water. Wait until it soften.
2. In another sauce pan, warm the mango puree and sugar until the sugar dissolved.
3. Drain the gelatines and add into the warm mango puree.
4. Wait until the mango puree slightly cool down, fold in the whipped cream.

To assemble the cake:

1. Cut out two pieces of chocolate sponge. Place one at the bottom of a cake mould or chef ring then fill in the chocolate mousse.
2. Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
3. Refrigerate for at least 3 hours before unmold the cake.