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RECIPE
13 INGREDIENTS18 STEPS45MIN

Blueberry Mousse Chocolate Cake

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Anncoo Journal

I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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Perfect to serve this simple and yummicilious , light and moist cake as an after meal treat or for any occasions!
45MIN
Total Time

Anncoo Journal

I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2
Large  Eggs
2/3 cup
1/3 cup
1 oz
Corn Oil
1/4 cup
Cake Flour
1 1/2 Tbsp
Valrhona® Cocoa Powder
1 Tbsp
3 Tbsp
Water
1 1/2 Tbsp
1/2 Tbsp
Gelatin Powder
9 oz
Non-Dairy Whipping Cream

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Nutrition Per Serving

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CALORIES
226
FAT
10.7 g
PROTEIN
3.4 g
CARBS
31.6 g

Cooking Instructions

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Step 1
Preheat oven to 355 degrees F (180 degrees C).
Step 2
Sift together Cake Flour (35 gram), Corn Flour (1 tablespoon), and Valrhona® Cocoa Powder (1 1/2 tablespoon) into a bowl. Mix well and set aside.
Step 3
Separate Egg (2) yolks from whites and set both aside.
Step 4
Combine Egg Yolks, Caster Sugar (25 gram), and Vanilla Extract (1/2 teaspoon) in another bowl, mix well.
Step 5
Add Milk (80 milliliter), mix well followed by Corn Oil (25 gram) and blend well. Sift in flour mixture the second time into egg mixture and stir well again.
Step 6
Beat Egg Whites until foamy. Gradually add Caster Sugar (20 gram) beat until egg whites to peak form.
Step 7
Fold the egg whites evenly into into egg yolk batter with a rubber spatula in two batches. Then pour mixture into a 7 inch round cake pan, lined base with parchment paper.
Step 8
Bake at second lower rack in the oven for about 15 minutes or skewer inserted comes out clean. Invert cake pan immediately and let to cool down after baked.
Step 9
Invert cake pan immediately and let to cool down after baked.
Step 10
Soak Gelatin Powder (1 1/2 teaspoon) in Water (1 tablespoon).
Step 11
Cook Fresh Blueberries (150 gram), Caster Sugar (80 gram), and Water (2 tablespoon) in pot over medium heat.
Step 12
Mash blueberries with a spatula or spoon. Then press blueberries through a strainer to extract as much liquid as possible. Blueberries liquid should be measure to around 120 gram after strained.
Step 13
Return blueberries liquid to pot and lightly boil liquid together with soaked gelatin. Stir till gelatin melted, off heat and add lLemon Juice (1 1/2 tablespoon), stir well again and leave blueberry liquid mixture to cool.
Step 14
Whisk Non-Dairy Whipping Cream (250 gram) to peak form but not too stiff and mix evenly into blueberry liquid mixture with a hand whisk.
Step 15
Cut chocolate sponge cake into 2 slices and place one piece of it into a 8 inch round removable cake pan or adjustable cake ring and spread half of the blueberry mouse on top.
Step 16
Then place the second piece of chocolate sponge cake on top, followed by the remaining blueberry mousse.
Step 17
Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight.
Step 18
Remove cake from the pan and place some fresh blueberries on top and dust with some snow powder or decorate the cake as desired before serving. Enjoy!

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Nutrition Per Serving
Calories
226
% Daily Value*
Fat
10.7 g
14%
Saturated Fat
6.7 g
34%
Trans Fat
0.0 g
--
Cholesterol
46.6 mg
16%
Carbohydrates
31.6 g
11%
Fiber
1.2 g
4%
Sugars
21.9 g
--
Protein
3.4 g
7%
Sodium
44.1 mg
2%
Vitamin D
0.2 µg
1%
Calcium
24.3 mg
2%
Iron
0.7 mg
4%
Potassium
60.5 mg
1%
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