Light and fluffy green tea sponge topped with chocolate and ginger mousse; this is a showstopper of a dessert to wow your lucky guests with.
2 balls of stem ginger, finely sliced, plus extra to serve
You Will Need
Preheat the oven to 180°C (350°F) Gas 4.
To make the green tea cake, put the eggs and sugar in a large heatproof bowl set over a pan of barely simmering water and whisk continuously until the mixture is hot. Carefully remove the bowl from the heat and continue to whisk vigorously until the mixture has doubled in volume and is at the ribbon stage – pale, thick and mousse-like, leaving a slowly disappearing trail when you lift the whisk. This can take 5 minutes with a handheld electric whisk, so be patient.
Pour the melted butter down the outer edge of the bowl and whisk in. Sift in the
matcha and flour and fold in using a large metal spoon, being careful not to over mix and knock the air out of the batter. Pour the batter into the prepared pan and gently level it with a palette knife. Bake in the preheated oven for 10–15 minutes, or until the cake is firm and springy to touch. Leave to cool completely on a wire rack.
To make the chocolate and ginger mousse, melt the chocolate and butter together in a heatproof bowl suspended over a pan of barely simmering water. Once smooth, glossy and fully melted, leave to cool slightly before whisking in the egg yolks and ginger syrup. In a separate bowl, whisk the egg whites with the salt until stiff peaks form and fold into the chocolate mixture with a large metal spoon. Be careful not to knock the air out of the mousse. In the same bowl as you whisked the egg whites, whisk the cream to soft peaks (there’s no need to wash the beaters) and fold the cream into the mousse. Decant into a jug/pitcher ready for assembling the mousse cakes.
To assemble, use the oiled rings to cut out a round of cake to fit the base of each mould. Place the cake-filled ring moulds on the prepared baking sheet and gently press the cake to ensure it is pushed fully down to the base. Top the cakes with some fine slices of ginger before filling the rings with the mousse, right up to their tops. Tap the baking sheet on the work surface gently to expel any air bubbles. Put in the fridge to set for at least 6 hours, or overnight.
Before removing the ring moulds, artfully place a few matchsticks of ginger on top. Place a mousse cake on an upturned egg cup before flashing round the edge with a cook’s blowtorch. You should be able to slide the ring mould down off the cake. If you don’t have a blowtorch, you can use a hairdryer or the heat of your hands. Transfer to a plate using a palette knife and repeat.