From bottom – chocolate sponge cake, chocolate ganache with chunky adzuki red beans, chocolate sponge cake, green tea mousse, green tea glazeChocolate, Red Bean and Green Tea Mousse Cake makes a 7″ square/triangular cake adapted from here and there
Note: if you don’t feel like making the cake within 2 days, it’s possible to make it over several days. For the most relaxed time-frame, make the sponge cake on day 1, the ganache and the assembly of the chocolate base on day 2, the mousse on day 3, the glaze on day 4 and the unmolding and final decoration on day 5. Just be sure to freeze it instead of putting it in the fridge.Chocolate Sponge Cake (Biscuit a Cuillere)
makes 2 layers of 40cm x 30cm 120g egg yolks 150g flour 20g cocoa powder 240g egg whites 180g caster sugar Preheat the oven to 180C. In a small bowl, whisk the egg yolks slightly. Sieve the flour and cocoa powder. In a stand mixer, whisk the egg whites until it forms stiff but not dry peaks. Add the sugar towards the end of the process. Once stiff, add the yolks to the egg whites and whisk on high for two or three seconds, just to incorporate it quickly. Fold in the cocoa-flour mixture gently, taking care not to deflate the batter. Pipe the batter onto a sheet of baking paper that will fit the oven tray. Bake for 15 minutes or until it’s springy to the touch and the bottom is slightly browner. Cool the cake layer over a grill.Chocolate Syrup
1/2 cup boiling water 2 tsp caster sugar 1 tablespoon cocoa powder Stir everything until smooth.Chocolate Ganache with Red Bean
80g bittersweet chocolate (70%) 125ml whipping cream 1 can chunky adzuki bean paste Heat the cream until boiling and pour over the chopped bittersweet chocolate. Whisk until smooth.Green Tea Mousse (*start preparing after step 5 of assembly)
160ml whole milk 10g green tea powder 50g caster sugar 6 g gelatin sheets 125ml whipping cream Soften the gelatin sheets in ice water and set aside. Whisk the green tea powder and caster sugar in a bowl to mix. Heat the milk until it boils, remove from heat and pour over the green tea-sugar mixture. Stir until smooth. Add the gelatin to the mixture and whisk vigorously until the gelatin dissolves. Cool the mixture over a bowl of ice to approximately 15-16C (until cold to the touch but still liquid). In a separate bowl, whip the cream to soft peaks. Fold the whipped cream into the green tea mixture until combined.Green Tea Glaze (*start preparing after step 6 of assembly)
50g apricot jelly 7g gelatin sheets 100g whipping cream 40g milk powder 1tsp green tea powder 50g water 200g caster sugar 75g glucose (or honey) Soften the gelatin sheets in ice water and set aside. In a saucepan, heat the whipping cream and milk powder. Once boiling, add the green tea powder and stir until well combined. In another saucepan, place the water, glucose and sugar. Bring the mixture to a 110C. Once it reaches the temperature, remove from heat and add the hot cream and after the softened gelatin. Whisk until well combined. Melt the apricot jelly and add it into the mixture. Cool the glaze and use it when it’s warm to the touch or it coats the back of a spoon.Assembly
- Cut the sponge cake to the shape of the cake ring to make two layers.
- Place one layer on the bottom and brush with half of the chocolate syrup.
- Pour the chocolate ganache over the first layer and spread evenly using an offset spatula.
- Spread the chunky adzuki red bean evenly into the ganache.
- Cover with the second layer of the sponge cake. Press down to make sure the layers are even and there are no “air gaps”. Brush with the remaining chocolate syrup. Refrigerate for at least 2 hours.
- Pour the green tea mousse over the set chocolate base and fill until the rim. Spread the mousse to obtain a smooth surface using a metal spatula. Refrigerate for at least 2 hours.
- Pour the glaze over the mousse and smoothen with a metal spatula. Refrigerate overnight.
- Using a hairdryer, unmold the cake from the ring.
- If desired, cut the sides of the cake for a clean and neat finish.
- Decorate as desired. In this case, I used wafer sticks and berries glazed in apricot jelly.