I’ll be travelling from Hamilton on Valentine’s Day. We’re going out for dinner on Saturday, but I wanted to make something nice for Mr Fussy.
Mr Fussy and his “resolution” didn’t want cake. I found a compromise. There’s cake, but it’s not covered in fondant and dressed up prim and proper. Instead this is a dessert, which has cake, and is similar to the Devils Dream Cake, Mr Fussy’s dessert of choice from Strawberry Fare (where we’re dining on Saturday).
This is my Valentine’s Day special dessert, made and served yesterday for some of my favourite people, Mum, Yvonne and my MIL, and of course, my wonderful husband, the love of my life.
For a few weeks now I’ve wanted to make a really really chocolate cake. And when we’d decided on a dessert rather than a cake I went to Rosie’s blog, Sweetapolita, to re-read a few of her recipes where she’d made cake for her and her husband. What I decided on was the cake from this recipe and then I went searching for recipes for a dark and white chocolate mousse.
I grabbed the dark chocolate mousse from another of my favourite blogs, David Lebovitz and picked at random another blog for the white chocolate mousse. I really didn’t want to add gelatine to the mousse, but I wanted something a bit more robust than the thickening from whipped cream. This recipe used both egg yolks (to give a more custard type consistency) and cream, but it was the only recipe I found that didn’t use gelatine.
I made the cake on Friday and measured the different round cookie cutters to the inside of the food rings. I had 3 good rings and wanted to get 3 more. I only managed to buy one more food ring. Sadly the kitchen warehouse place I shop had run out. My two sets of round cookie cutters are like a half size between them. I’ve used the cutter before for the Black Forest Dessert I made and it was fine, but the cake seemed to have shrunk a bit after I cut the rings out. I only realised this after having measured out the acetate and cellotaping them to size of the inside of the food rings. When I put the first round of cake into the bottom the acetate was too wide so I had to resize them all. I also had to shimmy them up the cake base so that I could get a little more height for all the mousse.
I made both the dark chocolate and white chocolate mousse Saturday morning and set them into the fridge while I fluffed about with preparing the food rings.
I wanted to make 6 desserts with 3 layers of cake with mousse between the layers, and a thin spread of raspberry puree between the middle layer of cake.
I baked the cake in a 9 x 13” cake pan and only managed 15 cake layers. Eeek, I need 18. I took some of the bigger scraps so I could piece together a middle layer for what would be my dessert and thought I would cut a few layers in half. What I found as I was layering the dessert was the cake layer was too thick. The cake baked 2.5cm which I was thrilled about. In the end I used the 2.5cm thickness for the base, then cut circles of cake through the middle for the middle and top layer of the dessert. I had plenty of cake left.
Thankfully I had left over cake (but no left over raspberry puree) because one of those desserts toppled over. I guess I shimmied the acetate sleeve a little too high and the weight of the mousse and cake caused the dessert to lean and then it was all over. I quickly noticed two others going the same way. There was a shriek and yell for more hands. Mr Fussy came to my rescue and we used the 4 food rings I had to guard some of the desserts that threatened to lean.
We ate that toppled dessert after lunch, it was very rich.
I bumped up the coolness in the spare fridge and left those desserts to firm up over the next 6 hours.
Mr Fussy cooked a lovely leg of lamb on the rotisserie BBQ, add some new spuds, spring (?) carrots and a fresh green salad and we had a really lovely dinner.
Mr Fussy doesn’t know how I managed to eat my dessert minus the raspberry since he thought it would be too rich without the tartness of the raspberry puree. Yvonne even mentioned how it was a good balance with the chocolate.
The last touch I added to the dessert were the chocolate transfer hearts. I made them on Friday. It was my first time using chocolate transfer sheets and it was a bit of a learning experience. The white chocolate took forever to set enough that I could press out the hearts using my small heart cookie cutter. And when I thought it was set and went to nudge a heart out of the way, it melted. My hands aren’t that hot, but the few minutes sitting on the bench and it was enough to distort it.
The dark chocolate was fine, it set up nicely and it cut nicely. And on that basis I decided to use the dark chocolate as the “glue” to hold two hearts together on a tiny straw.
I also made the chocolate sauce Rosie used in her Double Chocolate Cake recipe. It’s the first time I’ve made a chocolate sauce that didn’t include water or cream. My recommendation is to take it off the heat (sitting over a pot of simmering water) several minutes before serving, when it’s too hot the sauce is thin. I wondered if I’d need to double the recipe, expecting to completely drown the dessert, but I was the only one that was heavy-handed with the sauce and there’s plenty of sauce left. As there is of each mousse. For this dessert you would get away with halving each mousse recipe.
We have enough that I’ve made 6 more desserts. I’m going to need to diet after all this chocolate overload.
I just want to add a note about the dark chocolate mousse, the rum flavour is very prominent. I would have liked to swap rum for Cointreau but that wouldn’t go with the raspberry puree. I think you can probably omit any alcohol. I also used Bushells Coffee & Chicory essence instead of brewed coffee. I don’t drink coffee (or tea) so I have no idea on what a rich or dark coffee is. I find using the coffee & chicory to be easier to get a handle on.
Like the Double Chocolate cake that called for ¼ cup, so did the mousse. For both recipes that was 40ml of the coffee & chicory essence with the balance made of water. Mr Fussy said the coffee was what he found more obvious than the rum.
Also with the cake, I didn’t have enough dark muscovado sugar, I had 130gm and made the balance up with brown sugar.
Those are the only changes I made and I have to say that cake is the best chocolate cake I’ve ever tasted. I love the little chocolate chips through the batter. I can’t wait to make it again!