CAKES MADE WITH CHOCOLATE SPONGE CAKE: This is just another version of chocolate mousse cake.

CHOCOLATE CAKE WITH CHOCOLATE MOUSE AND BRANDY:

 

 

 

chocolate sponge cake, see posted recipe for basic sponge cake:

chocolate mousse filling:

    1 tbsp. unflavoured gelatine                                   

    2 tbsp water

    6 oz semi-sweet chocolate                          

    2 egg yolks                         

    3 egg white                                                 

    3 tbsp. sugar                                                                       

    1 tbsp. each rum & icing sugar                                           

    2 cups whipping cream       

1 1/2 to 2 oz cognac

2 tbsp. apricot jam

chocolate shavings, see recipe for chocolate mousse cake

 

 

 

To make chocolate mouse:  Dissolve gelatine in water in a small bowl sitting in hot water, stirring until smooth. Slice sponge cake into 3 layers. Put the bottom layer of cake back into the spring form mould. Set aside.

 

Bring ½ cup whipping cream to a boil in a heavy saucepan. Add chocolates and stir to dissolve. Remove from heat, cool slightly. Add egg yolks and rum and mix well together. Cool.

 

Whip egg whites with 3 tbsp. sugar until stiff.  Fold chocolate mixture and gelatine into beaten egg whites.  Beat rest of whipping cream with icing sugar until stiff. Fold it into the egg white and chocolate mixture. Beat mixture at low speed until mixture is thoroughly mixed.  Refrigerate mixture until almost firm but still spread-able.

 

To assemble:  Slice cake horizontally into 4 thin slices. Sprinkle bottom cake slice with cognac then spread it with 2 tbsp. apricot jam. Spread a thin layer of chocolate mousse over this. Repeat this step with two cake layers and cover the last layer of cream with the top layer of cake. Frost cake, top and sides, with remaining mousse and decorate with chocolate shavings. Refrigerate until mousse is firm, preferably overnight.