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1
Make the sponge cake.
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2
Combine the egg and sugar in a bowl and heat over a double boiler while beating with a whisk.
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3
Once it is warm to the touch, remove from the double boiler and continue beating until thickened.
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4
Sift the dry ingredients into the bowl and mix until no longer powdery.
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5
Line your cake mold with kitchen parchment paper, pour in the batter, and bake in an oven preheated to 180C for 15 minutes.
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6
Once cooled, slice horizontally into two pieces.
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7
Shave one of the slices down to 13 cm diameter.
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8
Make the strawberry mousse.
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9
Soak the gelatin in cold water.
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10
Combine the strawberries, lemon juice, and sugar in a small pot and heat while mashing up the strawberries.
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11
When it becomes like strawberry puree, turn off the heat, add the gelatin, and mix to dissolve.
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12
Beat the heavy cream until thick, then add the cooled strawberry puree and mix.
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13
Line a 13 cm diameter cake mold with plastic wrap and pour in Step 5.
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14
Chill in the refrigerator to harden until ready to use.
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15
Make the syrup.
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16
Simmer the syrup's water and sugar for a bit to dissolve the sugar.
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17
Once cooled, add liqueur to taste.
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18
Make the chocolate mousse.
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19
Soak the gelatin in cold water.
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20
Bring the milk to a boil in a small pot.
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21
Turn off the heat and add the chopped chocolate.
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22
Mix with a spatula to dissolve.
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23
You can also heat the milk in the microwave using a heatproof dish.
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24
Then, add the chocolate to melt.
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25
Finely chop the chocolate in this case.
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26
Once the chocolate has melted, add the soaked gelatin and mix until evenly blended.
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27
I used gelatin that requires 100 ml of water per 2.5 g of powder.
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28
Please adjust according to the type of gelatin you use.
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29
Put the heavy cream in a bowl and beat until thickened (to the soft peaks stage).
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30
Combine the egg white and sugar in a separate bowl and beat until stiff peaks form.
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31
Add a small amount of the heavy cream to Step 10 and mix well.
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32
Add the remaining heavy cream and egg whites and mix together until no lumps remain to make the chocolate mousse.
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33
Assemble the cake.
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34
Line the cake mold with plastic wrap and place the larger sponge cake into it.
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35
Brush with the syrup, then top with half of the mousse.
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36
Brush the syrup on the 13 cm sponge cake, then top the mousse with the cake with the syrup-side up.
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37
Remove the hardened strawberry mousse from the refrigerator, remove from the pan, and place on top of the sponge cake.
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38
Lightly press down.
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39
Just so the sponge sinks into the chocolate mousse slightly.
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40
Top with the remaining chocolate mousse and use a palette knife to smooth the top.
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41
Let chill in the refrigerator for a few hours to harden.
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42
Make the glacage.
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43
Combine all the ingredients except for the gelatin in a small pot.
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44
Bring to a boil while stirring to dissolve the ingredients.
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45
(Bring it to about 103F Celsius.)
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46
Turn off the heat and let it cool for 1~2 minutes.
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47
Add the soaked gelatin and mix to dissolve.
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48
Strain, then let cool until slightly thickened.
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49
(It should be warm to the touch.)
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50
Remove the circular cake mold from the mousse.
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51
If you wrap the cake mold with a moistened and wrung out towel heated in the microwave, it will slightly warm the sides of the cake mold and make it easier to remove.
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52
Pour the glacage over the surface of the mousse to cover the top and sides.
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53
Transfer to the refrigerator and chill until the glacage hardens to finish.
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54
For the side decoration: Heat 15 g of heavy cream until it begins to boil and add 20 g of chopped white chocolate.
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55
Dissolve the chocolate.
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56
Use a spoon to drizzle the chocolate sauce on top of the cake.
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57
The black of the chocolate and the pink of the strawberry mousse makes it really cute.
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58
You can also use regular cocoa for the black cocoa.
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59
It's also cute when made in small circular cake molds.
