Mousse | Aapplemint

Chocolate Marquise Cake

All, Baking, Dessert, Featured 8 Responses »

Jun 072012

I don’t know what’s it about the cakes and bread in HongKong, they are simply amazing. They are light, airy, not too sweet, perfect texture, everything is so well balanced, the cream is better …. I mean I could polish off an entire cake by myself. I’d say the ingredients make all the difference. The flour, butter, sugar and ofcourse the water, the Chef’s talent and the weather. Thats pretty much everything right? From my experience of living and cooking in different countries, I can guarantee its not the same everywhere. There are hundreds of times I’ve followed the recipe to the T , but I’d still end up with a totally different product.

Last week I was in HongKong with my family for a little holiday. We did the whole tourist bit, with taking my son son to Disneyland and the beach, parks etc. Travelling with kids and feeding them on time on holidays does get a bit tricky. It’s at one such time that we ended up ordering the Chocolate Marquise cake at Starbucks for my son. And was that cake good. He loved it so much, he practically had the cake everyday ! I know what you’re thinking what a horrible mom, a cake everyday ! But hey he was on a holiday and trust me a full stomach is better than a empty one for a fussy kid. That said, I’ll tell you why that cake was hard to resist. Two layers of soft chocolate sponge sandwiched with two equally gorgeous layers of chocolate mousse – the best kind. Dusted with cocoa, I bet no one can resist it. I never thought I’d find such a goodie at Starbucks.

Back at home, I can’t stop thinking of that slice of heaven, and like a true foodie I had to try make it. Truth be told, its not the same, well it can’t be, but it is a pretty good one if it isn’t being compared. Chocolate Marquise is a decadent dessert cake, made with a light moist sponge and rich chocolaty mousse.

Ingredients

For the sponge

3 eggs
140 gms caster sugar
75 gms plain flour
2 tbsp Dutch Cocoa powder
30 gms melted and cooled butter

Mousse ( Marquise)

300 gms of dark chocolate
175 gms unsalted butter
100 ml double cream
5 eggs, separated
100 gms caster sugar (optional – don’t use if you don’t like it too sweet )

For the chocolate sponge

Preheat oven to 200°C. I made 2 small cakes using 6 ” loose bottom tins. Line the bottom with baking paper .Whisk eggs and caster sugar with an electric mixer for about 8-10 minutes or until the mixture is pale and tripled in volume. Sift over flour and cocoa powder and fold through gently. Fold through the melted butter until all combined. Pour equally into the two tins. Bake for about 15- 20 mins or still skewer comes out clean. The cake would have formed a tiny dome, but don’t worry. Remove and cool before you start slicing the dome off. Then halve the cake and keep the layers to cool completely.

For the Marquise

Melt butter and chocolate over very low heat in a heavy based saucepan or double boiler. Mix to combine and set aside.Whisk egg yolks and sugar for 4-5 minutes with an electric mixer until pale and frothy. Stir through melted chocolate and butter until combined and set aside.Whisk egg whites and a pinch of salt until firm peaks. Gently fold through the chocolate mixture. And lastly beat the cream still it hold shape and fold gently into the mixture. The mousse is ready to set.

Use the same tins you used to bake the cake, clean them well. Place the bottom layer of the sponge in both tins and pour half the mousse equally in both. Now place the second layer of the sponge giving it a little push to make sure it sits well on top. Put them in the freezer for about 30 mins and pour the rest of the mousse on top. cover and keep both the tins in the fridge overnight. This is necessary and the mouses and sponge needs to set well. When ready to serve, run a knife around the sides of the tin and push from below so the loose bottom comes up and the cake is out. Dust with cocoa powder and its ready to be eaten.

Kaju Katli

All, Dessert 69 Responses »

Aug 292008

This one goes out to a dear friend. The same friend, for whom exactly 12 years ago this day, i attempted to bake my very first cheesecake … the memory is still so clear in my head … i was in my sweet sixteen yrs, didn’t even know how to crack an egg well and I’d set of to accomplish a cheesecake … got together with a couple of girlfriends, one looked up a recipe, another lent me her kitchen, we got all the ingredients, made a mess of the place, chucked things at each other, got yelled at by her mom, almost burnt the cheesecake n almost dropped it on the floor while trying to get it out – n oh by the way i used square pasta dish for it! lol and what a disaster the cake was, i was so embarrassed to bring it out n serve it, my friends elder sister was so kicked by the fact that i baked, that inspite of me begging and pleading her not to, she took the warm cake and served it to all the guests in the house right away. At that point i was hoping the earth would split open n eat me up … Hahaha, it was more like a pudding rather than a cake ! But i think everyone just appreciated the effort more than the cake or whatever it was. Ah well, that was then … over the years we went different ways, … education, relationships, work, marriage, … lost touch, got involved in our own worlds. I thought I’d lost a good friend, but somehow through some force of nature we’re back in touch. And at this point nothing makes me happier. And so I’m making a special cake to celebrate both, our friendship and a Birthday! On asking what is your most favourite sweet, i was told ” Kaju Kati ” n “Cadbury’s Milk Chocolate”. Kaju Katli, is a Indian sweet made from ground Cashews and sugar syrup. Since I’d never attempted to make these before, i jumped at the opportunity to make these, realizing that this was my chance to redeem myself after the cheesecake disaster. My neighbour back in Bombay, whose house i was practically bought up in makes the best Kaju Katli’s in the world. And she was kind enough to mail me her trademark recipe. I’m telling you, after eating these , its a shame if you ever think of buying some from the store again. They turned out so good, i couldn’t believe i made them for the first time. And then to turn the traditional sweet into something more appropriate for a (mini)birthday cake, i made Cadbury Chocolate Mousse and sandwiched between two layers of Kaju Katli. So there you go, both your favourite flavours in one cake. And i promise you this, you must’ve never had a cake like this before. Happy Birthday !!!

And beginning Monday, its Ramadan, and i would like to wish all my readers Ramadan Mubarakh, may you have a beautiful month of fasting and may Allah answer all you prayers.

White Sands and a Raspberry Charlotte

All, Dessert, Places & Travel 69 Responses »

Aug 042008

If you ask me, how was my weekend, i’d have to say … simply fantastic. Celebrated a friends birthday at this breath taking beach resort called White Sands. Overlooking the Atlantic, this beach with its pristine white sands is located in the town of Gomoa Fetteh, about 1 n 1/2 hrs from Accra. There is a Lagoon Terrace, which is flanked on one side by a white beach, and on the other, by a salt water lagoon and bird sanctuary. I cannot describe how picturesque this place is and my photographs do not do justice. Its very rarely that you get a wonderful place like this in Ghana. I’m not going to talk much, but just share some pictures i took. And ofcourse i made the birthday girl a cake !!! This time it was a Raspberry Charlotte, which by the way, she loved

$White Sands Beach Resort 17\$

Melting Moments … Literally !

All, Dessert 66 Responses »

Apr 262008

I’d definitely give this a 0/10 for presentation. I cannot tell you how ashamed i am to even share this you. God knows i tried to make a pretty one. Unfortunately for me Ghana is going though a crazy heat wave, and the weather is so harsh its almost impossible to work with desserts that need to be chilled or set. Still a bit busy with work and travelling, and with very little time on my hands.I’m sharing this with you just as it is, without really putting in that extra effort. I made this a week ago, but been on the road ever since. Now stuck in a terrible traffic jam, i find the time to write out this post. When I had started a week ago, a few ideas were running through my mind … something like this …

So i settled for a very decadent looking Napoleon. Rich and crispy layers of puff pastry sandwiched with layers of Mocha and Dark Chocolate Mousse. Started the day before with preparing the puff pastry layers and the the mousse. I let the mousse set in a shallow and wide dish overnight, and the next day i filled them in piping bags with a large nozzle and piped them in between the baked puff pastry sheets. Returned them again to the fridge to set… but the damn weather ! It just didn’t let the dessert set. And even after keeping overnight when it looked all set, on removing from the fridge it would start melting loosing shape, making a sloppy mess. So i had to get back to the work sheet and re think my options. Not left with much to work with, i decided to make a good old trifle. The chocolate cake i used here came from my freezer, kept for emergencies like this one. A cake in the freezer can really save the day. The only thing i could do with the mousse was layer it up in a glass, in the only hope that it would hold shape. And so another day went in the process of setting the trifle. But the minute i got it out of the fridge, the unforgivingly hot weather just kept melting the mousse down. So i just gave up. Not so great in presentation, but absolutely fantastic to taste. Cant go wrong with dark chocolate and coffee. For those of you, who are blessed with cooler weather, pls do try this out. I shared this treat with my office staff and they couldn’t stop raving about it. To accompany the mousse i also made some lovely walnut brittle. A great crunchy texture in contrast with the smooth n rich mousse.

Walnut Brittle

1 cup granulated sugar
pinch of salt
3/4 th cup chopped toasted walnuts

melt the sugar in a heavy based pan, on medium heat. Do not stir until it starts changing colour and when it reached an amber red caramel, stir in the chopped nuts and pour out on some foil spread out on a baking sheet. be quick and spread it as thinly as you can. Leave it to cool completely and break once hard.

Dark Chocolate Mousse

one portion of this dark chocolate mousse recipe.

Mocha Mousse

1 tbsp instant coffee
1 tbsp boiling water
3 tbsps caster sugar
2 egg whites whipped up stiff
200 ml double cream – whipped
1 tsp gelatin dissolved in 1 tbsp water

Dissolve the coffee and sugar in the water and let it cool. Mix it in the whipped cream along with the gelatin. Gently fold in the egg whites and pour in a wide dish and cover with cling film to set it overnight.

Chocolate Cake

use just about any chocolate cake you have lying around in the house.

The Not So Famous Papaya

All, Baking 80 Responses »

Mar 282008

This post for me, is a work of art … ask me why …. ? I usually use imported fruits for my desserts, that are flown in to Ghana from Europe, … strawberries, blueberries, plums, peaches, pears … and even pay a bomb for them, buying them from these high end supermarkets, and not always sure if I’ll get some. So this time around i refused to wait and go for something from my local African market. I mean, anyone can do a lovely dessert from strawberries … but this time i wanted to go for something of the land. There wasn’t a great variety to choose from, but there was one particular fruit which caught my attention … the “Papaya”or better known here as ” Paw paw “. Not a fancy fruit, a rather common fruit actually, the kind that never really finds its way in beautiful desserts, besides ofcourse a fruit salad. So i took up the challenge of glorifying this fruit and bringing to it, its much deserved share of limelight. I thought of a couple of combinations, but settled for a moist fresh coconut tropical cake, with a papaya cheesecake frosting and topped with caramelized papayas. I promise you there is no cake like this out there !Its my own creation and I’m feeling very satisfied with the results, quite proud of it actually ! Have made 2 variations to share with you .

For The Fresh Coconut Cake

215 gms flour
1/2 tablespoon baking powder
1/4 teaspoon salt
115 gms softened butter
225 gms caster sugar
2 large eggs
1 tsp vanilla
2 tbsp rum
100 gms yogurt
200 gms fresh coconut

Sift all the dry ingredients and together and keep aside.
Cream the butter and sugar and the eggs one by one , mixing continuously. Add in the wet ingredients, rum, vanilla and yogurt. Mix in the flour, beating it with an electric beater. For the fresh coconut , make sure you remove the brown skin and chop the flesh into small pieces and grind them in a dry grinder. You want to leave it slightly coarse, so it adds a bit of a texture to the cake. Mix it well into the cake bater and pour it into desired tins – cupcake cases. Bake at 180 C for 20 -35 mins depending on your tins … or until it gets a golden brown colour and knife comes out clean.

For The Papaya Cheesecake Frosting

250 gms whipping cream
150 gms cream cheese
1 tablespoon gelatin
4 tablespoon grated soft sweet papaya
few drops of lime juice
1 tablespoon of icing sugar

Soften the cream cheese and add sugar. In another bowl whip up the cream till soft peak stage. Soften the gelatin with 2-3 tablespoons of boiling water and add it to the cream cheese , and mix in the cream. At last add the papaya and lime, mix well, and leave in the fridge to set a bit. Then put in a piping bag and decorate your cake. U could stop at just this point and serve the cake. It already looks gorgeous, but if you want to take to a step further, slice the papaya and caramelize it with some granulated sugar and a blow torch. Further garnish it with fresh coconut shavings.

The verdict … The cake is very moist and has a subtle coconut flavour, as compared to dry dessicated coconut. The fresh coconut really gives a great texture to the cake and adds crunch too. The small cupcakes look cute, and have more of coconut with just the papaya cream cheese frosting below the coconut shavings.

Whereas this cake is the one that gives the papaya its superstar status. Each bite is a pure pleasure, a beautiful coconut n rum sponge with papaya cream cheese, topped with sweet caramelized papayas. A perfect tropical cake to welcome the summer.

Birthday Buddies !

All, Dessert 15 Responses »

May 112007

It is not everyday that u find a blogger friend who shares the same birthday as you.A couple of weeks back the HHDD mousse contest was going on and out of the blues i thought of participating.I submitted my entry to the host and started thus started a series of mails to each each other.It was then that we found out we shared the same birthday.We were both just too shocked for words ! Well so here goes … HAPPY BIRTHDAY HELEN ! Hope you have a wonderful day, and a fantastic year ahead. Helen of Tartelett n me are making each other birthday cakes so please don’t miss going to her blog to check out what a wonderful one she has made.Maybe someday i will be able to bake like her. I tried to make her a birthday cake but much to my disappointment it didn’t turn out the way i wanted it to.I’ve kept in mind her favourite flavours so opted for a lemon grass and lime leaf mousse with mango compote jelly. Started the night before, made the lemon sponge, made the jelly, made the mousse but i think i screwed up somewhere around the time i folded the gelatin in the cream as the gelatin set right away, making the texture of the mousse uneven.In the morning my dome shape molds didn’t come off too well thus messing up the presentation.But i tried and so had to put it up. I guess its not easy, as if it were everyone would be good at it Maybe if i could do it all over again i would do a better job.

I thought of doing two variations. One with a double sponge and mango compote and one with a chocolate sable layer sponge and mango compote.

The day before started of with infusing the cream with the lemon grass and lime leaves.Just warmed it thru and let the flavours come together for 3 hrs in the fridge.Then just strained it and whipped it up for the mousse.Made a lemon zest and vanilla bean sponge cake.Cut them in rings and set it aside.Made the mango compote by pureeing a mango and then thinning it water and adding some gelatin to it.Poured it in a flat tray and added chopped mango pieces to it.Let it set and cut out rings of the jelly and set it aside.Started whipping the egg whites for the mousse, in the soft peak stage added some sugar and whipped it further till till shiny n glossy.Soften some gelatin in a bowl.Now this is the part where u all got to be careful. Make sure the gelatin mixture is cool before you add it to the cream or it will get all lumpy and the mousse will not set.

Fold in the eggs and your mousse mix is ready. Now to set the molds just assemble it all together and let it chill in the fridge.Next day unmold it and give it a glaze and garnish.

I am definately very upset with the outcome of this and even ashamed to put it up.But its really too late for me to make Helen another cake right now. Arggg …. well i’m not giving up at this … i will try again … atleast to make something better !

Green Apple and Passionfruit Mousse cake

All, Dessert 32 Responses »

Apr 212007

A post that was long due…my hands were itching to make something sweet … been a long long long time. Actually I’m quite looking fwd to the Monday as my Pierre Herme book is arriving… lots of more treats coming i can assure u that.Made this cake last evening as some friends coming over for monopoly….yes its monopoly Sunday again but this time we’re playing the Hong Kong monopoly … not the usual London one.Have to get going and get everything ready…so i’ll leave u all with the recipe …

For The Base

60gms digestive biscuits
30gms melted butter

For the Green Apple Mousse

100 gms green apple puree
20 gms egg white
20 gms caster sugar
60 ml cream
1 1/2 leaves gelatin

For the Passion Fruit Mousse

60 ml passion fruit puree
30 gms egg white
30 gms sugar
90 ml cream
1 1/2 leaves gelatin

For the jelly layer

50 ml water
30 ml kiwi liqueur
1 tsp sugar
1 leaf gelatin

For the base, crush the biscuits and pour in the melted butter, mixing well.Then press into a 8 inch cake rim lined with foil.Chill.
Now the first layer is the apple mousse.Start with pureeing one granny smith apple(cut into pieces and boil and blend).Whip up the egg whites till soft peaks form and add the sugar.Set aside.Now whip up the cream till it holds shape and mix in the apple puree.Soften the gelatin leaves and add that at this stage and fold in the egg whites.Pour in the tin and chill for 1-2 hrs.
Repeat with step 2 the passion fruit mousse….follow the same as step 1.
Finally for the jelly layer melt the sugar in the water and add the liqueur and then the malted gelatin.Slice an apple and place over the passion fruit layer and then pour the jelly over it.Now chill over night.

Alrite now guess what … we didn’t end up playing monopoly … and no one turned up … and so i got this beautiful cake all to myself ))) and another good thing that came ut of it is that i got some nice pictures for my next blog post ….
Another thing i didnt do earlier was enter this cake in the ongoing HHDD mousse contest.This being my first entry ever i hope it does well….Helen i hope I’m doing this right…linking it up to Barbara and Helen .

Monopoly Sunday

All, Dessert 6 Responses »

Feb 252007

Sunday was a day well spent for me.After a long long time a couple of friends got together for a session of monopoly – recreating our childhood days(…er…not exactly, as somewhere in the middle someone was suggesting strip monopoly).I remember as kids we adored this game and spent endless summer afternoons loosing ourselves to buying and selling ,making homes and hotels and sometimes cheating:-)).Mum used to tear her hair apart trying to get us to come and eat or shower or sleep.If we had not finished the game we would actually set it aside very carefully in the corner so that we could resume the next day.Those were the days….sigh.Mum used to make us special treats and it was the best time ever.Its a shame that kids today have chosen the PSP and Video games over these classic board games.I dont have kids as yet so am not really in touch with what they are upto these days but i know they are not having as much fun as we did.

My friend made awesome lunch-the worlds best beef kebabs in peanut paste and palm nut oil, babaganoush, mind blowing zatar, rosto in garlic sauce,mashed potatoes …..the works.

Me on the other hand did’nt have to do much…just made some Chocolate Mousse(by popular demand) .I swear by this recipe as its very basic ,so simple and still so rich , light, fuffy and moist all at the same time. A healthier option to many high calorie desserts.
I have made it on so many ocassions and it has never failed me.Its a crowd pleaser.

Chocolate Mousse

200gms dark chocolate
3 large eggs seperated
120 ml water
40gms castor sugar
a shot of Cointreau(or any prefered alcohol)
plus extra chocolate for shavings

Method

Melt the chocolate and water together over simmering water(i used the microwave).After it melts and gets all glossy add the egg yolks and cointreau n mix well.Set aside to cool meanwhile beat the eggwhites.When it reaches the soft peak stage add the sugar bit by bit until it forms stiff peaks.Fold the eggwhites a little at a time in the chocolate mixture.Try not to loose the air as u’ll need it to be a as light and fluffy as u can make it.Then just pour into any cup, or dish thatu are plannin to serve it it.Cover with cling ilm and chill for a couple of hrs.I usually keep it overnight.Next day just sprinkle loads of chocolate shavings.Its a nice contrast of textures.
I used this recipe x 3 for a big dish like that.

Some fresh fruits and some whipped cream to go with it and u can hear everybody’s ooh’s n aah’s and that just brings a big smile to your face.