记得刚来到柏斯朋友介绍我去一家有名的café吃店里的香蕉巧克力蛋糕。真的挺好吃的，也顺道问了店里是否有卖一整个蛋糕和要卖价钱。答案是一个蛋糕是要卖一百二十块澳元（三百六十块马币），第一个反应是“哇，吃金么？”是在黄金地带的café也不需要标这个价吧！好久都不要再去那家café喝茶了，香蕉巧克力蛋糕的味道也记不起了。但是那天忽然很想做这个看了想了很久的香蕉巧克力慕斯蛋糕，于是建议再去光顾“金”店试试蛋糕的滋味。不知道是不是换了烘焙师，那个巧克力香蕉蛋糕不再橱窗了，换了香蕉巧克力芝士蛋糕了，
价钱也换了去一百四十快了！天啊！我还是回家刻苦自己做吧！
其实食谱是看了很久，但是我不擅长做装饰蛋糕，也不擅长和巧克力打交道，所以每次都把计划一再打消。我的第一个慕斯蛋糕（芒果慕斯蛋糕）终于在上个月诞生了，觉得慕斯蛋糕没有比想像中的难，而且也不用很花技巧的装饰（最重要的是，我不擅长涂奶油霜，也没有转盘。。快了快了。。妹妹帮我买了。。呵呵）。这么一来，我就只好往不用涂奶油霜的蛋糕趋向走去。感觉上这个巧克力慕斯蛋糕比之前的芒果蛋糕来得复杂一些。但是能很肯定的告诉大家，付出的努力是会值会票价的喔！
这个巧克力香蕉慕斯蛋糕我个人非常喜欢，苦甜巧克力加上牛奶巧克力，苦中带甜，还夹着微微香蕉的香甜。用了小鸟，田园风装饰，让吃着蛋糕时有种很自在，很享受和很幸福的滋味。
我在慕斯里加入gelatine（原作没加）因为觉得天气转热了，巧克力很容易融化。个人认为在牛奶巧克力的慕斯可以再稍微加多一点gelatine让它更凝固一些。这里我只是用了2g，也许可以用到3－4g也可以。不然脱模真的有点棘手。如果没加gelatine，这个蛋糕可能不好运送，要从冰箱里出来即刻切。所以如果有考虑到要把蛋糕运送给朋友之类的话，还是建议要加gelatine。
Chocolate
Chiffon Cake Base :
(A)
2
Egg Whites
35g
Fine Sugar
1/4
Tsp cream of tartar
(B)
2
Egg Yolks
20g
Fine Sugar
50g
Milk
24g
Corn Oil
53g
cake flour
15g
cocoa powder (Sift together
with cake flour)
Method
1)
Prepare and line a 16cm baking tin. In a clean bowl, whisk egg white and sugar.
Add cream of tartar and whisk till stiff peak.
2)
In another bowl, whisk egg yolks, sugar until combine.
add milk and corn oil to
egg yolk mixture then fold in sifted flour mixture.
3)
Fold in egg white mixture into egg yolk mixture in 3 portions
4) Bake at 170°C
for around 35 minutes or till skewer comes clean. When cake is out of the oven,
immediately invert the tin and leave the cake in the tin to cool completely.
Slice the cake horizontally into 2 slices.
Milk chocolate mousse:
130g Milk chocolate, chopped
40g Whipping
cream (1)
150g Whipping
cream (2)
2g gelatine
Dark chocolate mousse:
110g Dark
chocolate (50% cocoa mass), chopped (I used Lindt dessert 70% cocoa)
40g Whipping cream (1)
170g Whipping
cream (2)
2g gelatine
Syrup:
Kahlua
Filling:
2 Bananas, sliced and sprinkle with some lemon
juice
Method:
1.) Cut the
sponge into 2 -15cm rounds.
2. ) Place one
of the sponge in the 17cm pan lined with foil (or dessert ring).
3.) Sprinkle
the syrup over the cake, and place the banana slices over the cake.
Make the milk chocolate
mousse:
1) Heat the
whipping cream (1) until just come to boil. Sprinkle with gelatin powder and
leave it for a few minutes. Stir the cream until gelatin has dissolved.
2) Meantime, heat
the milk chocolate in microwave oven (50% power) for 1 minute and stir. Heat it
again in the microwave oven until chocolate melted (stop and check every 30
sec).
3) Pour the cream with melted gelatine over the
chocolate and fold to combine
4) Let the
chocolate mixture cool before mixing with the whipped cream.
When the
chocolate mixture cool, whip the whipping cream(2) until ribbon
stage.
5) Pour 1/3 of the
whipped cream into the chocolate mixture and fold to combine.
5) Pour the
chocolate mixture back into the whipped cream bowl and fold to combine.
7) Pour the mousse
into prepared pan. Refrigerate 10- 15 minutes until it is slightly set.
8) Place another
sponge in the pan. Sprinkle the syrup over the cake, and place the banana
slices over the cake.
Make the dark chocolate
mousse:
1) Heat the
whipping cream (1) until just come to boil. Sprinkle with gelatin powder and
leave it for a few minutes. Stir the cream until gelatin has dissolved.
2) Meantime, heat
the dark chocolate in microwave oven (50% power) for 1 minute and stir. Heat it
again in the microwave oven until chocolate melted (stop and check every 30
sec).
3) Pour the cream
with melted gelatine over the chocolate and fold to combine
4) Let the
chocolate mixture cool before mixing with the whipped cream.
When the
chocolate mixture cool, whip the whipping cream(2) until ribbon
stage.
5) Pour 1/3 of the
whipped cream into the chocolate mixture and fold to combine.
6) Pour the
chocolate mixture back into the whipped cream bowl and fold to combine.
7) Pour the mousse
into prepared pan. Refrigerate for overnight or until firm.
Recipe adapted from : Dailydelicious
Recipe adapted from : Dailydelicious
To serve the cake with caramelized banana, simply cut banana into slices, sprinkle a tsp of caster sugar on top of each slice, and burn with blow torch until caramelized.
