Mocha Mousse and Décor Mat Sponge

   Wow. What a great challenge. I’ve chose an excellent dessert, Décor Mat Sponge with Mocha mousse. Sounds fancy doesn’t it? And it looks even fancier. 
   A Décor Mat Sponge is simple an almond based sponge cake that is imprinted with a design. It is then cooled and placed into rings, then filled with mousse, or cheesecake, ice cream, etc… I filled mine with mocha mousse. I topped with milk chocolate ganache. It’s the perfect ending dinner with family and friends. 
   A few things that you need to keep in mind. Think about what pattern do you want to use. The sponge is very moist and pliable so it’s easy to cut and place into a mould. It cooks very fast. My sponge was done in 6 minutes flat. 
   This sponge is very tricky. If under baked it will stick to the baking mat. If over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to any shape ring mould. You will be making two different batters; a décor mat past for the design and the décor mat sponge. 
   Then you just need to fill with the filling that you prefer. 
   Other then that, have fun and enjoy !!! 
   Recipe: 
Décor Mat Paste: 
Ingredients: 
80gr butter 
80gr icing sugar 
80gr egg whites 
60gr flour 
30gr cocoa powder (sifted) 
Method: 
   Ensure the butter is softened, adding all ingredients. Mis to a smooth paste. 
   Apply this to a décor mat allow to set, then apply the sponge batter. 
Décor Mat Sponge: 
Ingredients: 
4 eggs 
2 yolks 
120gr icing sugar 
100gr flour 
150gr ground almond 
6 egg whites 
120gr sugar 
80gr butter 
salt 
Method: 
   Whisk the yolks, eggs and icing sugar. 
   Form a meringue with the whites and sugar. 
   Mix into the yolk mixture. 
   Then fold in the dry mixture. 
   Lastly add the cooled melted butter. 
Apply on the top of the chocolate paste.
Bake in a pre-heated oven (180.C) for 6-8min. 

Mocha mousse:
Ingredients: 
400gr cream 
400gr extra au lait couverture
10 gr gelatin powder 
60 gr water for the gelatin to bloom in 
55 gr glucose syrup 
40 gr water 
50 gr expresso coffee liquid 
Method: 
   Bloom the gelatin. 
   Whip the cream to soft peaks and set aside. 
   Bring to the boil the water, coffee, glucose and amaretto (optional). 
   Then add the bloomed gelatin off the heat. 
   Add the couverture to the pot and mix to a smooth paste. 
   Fold/temper in the cream. 
   Set in forms or cake rings. 
XOXO
Inês Ribeiro