How to Make a Chocolate Cookie Crust Mango Mousse Cake

Preheat oven for at least ten minutes to 350ºF or 180ºC., This is large recipe which can be cut down., Cream the butter by adding 1/4 cup (50g) white sugar and 3/4 cups (165g) brown sugar. , Add 2 eggs to the butter mixture. , Combine the flour and...

33 Steps 1 min read Advanced

Step-by-Step Guide

Step 1: Preheat oven for at least ten minutes to 350ºF or 180ºC.

It takes 40 minutes to an hour to cook the cake if your oven has not been preheated.

Step 2: This is large recipe which can be cut down.

You will still need a large bowl in which to beat sugar, butter, eggs, and vanilla until creamy. ,,,,,,, If the oven is not preheated then you need to bake your cake for 40
- 55 minutes.

Check every 5 minutes for doneness. , Remove the chocolate chip cookie and clean the baking pan. ,,,,,,,,,,,,,,,,,,,

Step 3: Cream the butter by adding 1/4 cup (50g) white sugar and 3/4 cups (165g) brown sugar.

Step 4: Add 2 eggs to the butter mixture.

Step 5: Combine the flour and baking soda.

Step 6: Mix the flour mixture with the butter mixture.

Step 7: Fold the chocolate chips and walnuts into the batter.

Step 8: Prepare the round baking pan by putting an aluminum foil at the bottom

Step 9: no need to add butter.

Step 10: Place in baking pan and baked in a preheated 350 degree convection oven 8 – 10 minutes.

Step 11: When the cookie is done

Step 12: it should have a fudge brownie consistency.

Step 13: For the whipped cream:

Step 14: Beat 250 - 500 ml (1 cup 2 1/8 cups) to all purpose cream until fluffy

Step 15: add sugar and vanilla.

Step 16: For the mango mousse:

Step 17: Boil 1 - 2 cups (240 to 475 ml) of water and add the gelatin to the boiling water first.

Step 18: Add 1 jar (240 ml) mango jam or mango puree.

Step 19: Boil until sticky it turns into a sticky gelatinous solution.

Step 20: Remove and cool down to room temperature.

Step 21: Set aside for use in the final preparations.

Step 22: For the toppings:

Step 23: Crush chocolate biscuit into powder form.

Step 24: Grate or slice the chocolates very thinly.

Step 25: Now for the final preparation:

Step 26: When the 12 inch (30.5 cm) diameter fudge cookie is baked and done

Step 27: place it on a round flat plate or in a cake stand.

Step 28: Spread a layer of mango mousse on top.

Step 29: Add a layer of whipped cream on top of the mango mousse layer by using a pastry bag and squeezing the whipped cream on top forming spiral cone layers.

Step 30: Sprinkle with the powdered chocolate biscuits.

Step 31: Top with grated milk chocolate on top of the powdered biscuit.

Step 32: Top with 6 small scoops of mango using an ice cream scoop.

Step 33: Finished.

Detailed Guide