“Do not Disturb! Chocolate fantasy in progress.” – Anon
To Amma – My Super Mom
Mom, you’re a wonderful mother,
So gentle, yet so strong.
The many ways you show you care
Always make me feel I belong.You’re patient when I’m foolish;
You give guidance when I ask;
It seems you can do most anything;
You’re the master of every task.You’re a dependable source of comfort;
You’re my cushion when I fall.
You help in times of trouble;
You support me whenever I call. I love you more than you know;
You have my total respect.
If I had my choice of mothers,
You’d be the one I’d select!
- Joanna Fuchs
Love you Amma & Daddy, for everything you did for us. We are what we are cos of what you both have given to us. Cheers to your impeccable parenthood!
Amma, Ma, Mom, Mother – whatever be the language, the word is like a soft note of sweet music; just like the warmth and the love one feels for his/her mother is unparalleled. It was Amma’s B’day earlier this month, and I had to make her something swooningly chocolate, ‘cos just like me, she is a devout chocoholic…maybe its in the genes, and this is one gene I don’t mind inheriting, not one bit!
So while I went through myriad recipes, I somewhat decided to make this, but in the last-minute, I changed my mind. Don’t ask me why though. Much as I would have loved to recreate Deeba’s wonderful masterpiece, I just didn’t feel upto it this time. And so, I continued to delve on what I should be making for Amma, and then it hit me! BAM! I had recently made some chocolate mousse, and had dropped off some of it at Amma’s for them to enjoy, and I remembered that Amma had hugged the bowl of mousse, and said it was the best she’d ever had! And then I knew it…Chocolate Mousse cake it was going to be! I’d never made one before. I’d only eaten the Chocolate Mousse cake from Sweet Chariot (a pastry shop here in B’lore), just once, and that too, when I was around 14-15 years old, more than a decade ago, and my memory was hardly helping me. So I decided to make my own, and with some experimenting, we had what Amma called ‘Death by Chocolate’ on her Birthday! So come join us you too, in this delirious chocolate-y party.
For the base – Fatless Chocolate Sponge:
- All purpose flour/Maida – 1/2 cup (60 gms)
- Cocoa powder – 1/4 cup (15 gms)
- Sugar – 1/3 cup + 1 tbsp (75 gms)
- Eggs – 3 nos
- Baking powder – 1/4 tsp (1.25 gms)
- Warm water – 1 1/2 tsps (7.5 ml)
- Vanilla extract – 1 tsp (I used 1 tsp of crushed Vanilla bean)
For the Chocolate Mousse:
- Dark Chocolate Block – 250 gms (I used ‘Morde’)
- Butter – 1 cup (250 gms)
- Fresh cream – 200 ml (I used one 200 ml Amul fresh cream tetra-pack)
- Icing Sugar – 1/2 cup + 1 tbsp (75 gms)
- Eggs – 2 nos
- Instant Coffee powder – 1 tsp
- Salt – a pinch
- Vanilla essence – 1 tsp
I’ve decided to break the procedure into 3 simple steps, namely -
- Preparing the Fatless Chocolate Sponge
- Preparing the Chocolate Mousse
- Assembly and frosting/finishing
Fatless Chocolate Sponge:
- Preheat oven to 200C/390F. Grease a 9 inch round spring-form cake pan.
- Put the eggs, sugar and vanilla essence in a bowl, and beat together till it forms soft peaks, about 5-6 minutes.
- Sieve the flour, cocoa and baking powder thrice.
- Fold in the flour mixture little by little into the egg mixture with a rubber spatula, taking care not to lose any volume, at the same time ensuring there are no lumps in the batter.
- Add the 1.5 tsps of warm water, and mix lightly.
- Gently pour the batter into the readied tin.
- Bake for 15-16 minutes or till a toothpick inserted in the centre comes out clean. It took exactly 16 minutes in my oven.
- Remove from oven, and let it cool in the tin for 10 minutes, before you turn onto the wire-rack. Remove the cake from the spring-form pan, and allow to cool completely.
- Chop the chocolate block and butter into small (1″ square) uniform sized pieces.
- Melt the chopped chocolate, butter and fresh cream together at high for 1.5-2 minutes in the MW or on a double boiler. Once done, remove from MW/double boiler and set aside to cool.
- In the meanwhile, separate the eggs.
- Beat the yolks slightly with a fork. Add instant coffee powder and vanilla. Set aside.
- Get down to whipping the egg whites next. Add the icing sugar, a pinch of salt, and beat the egg whites to soft peaks, about 5-6 minutes.
- By the now, the chocolate-butter-cream mixture should have cooled down a bit. Go ahead and dip a finger into the bowl and lick it off. I insist! If the mixture hasn’t cooled yet, place the bowl in a bowl of cold water for not more than 2 minutes, or it will start to set right there.
- Once the mixture has cooled, tip in the yolk-instant coffee powder-vanilla essence mixture and stir to incorporate (If the chocolate mixture is hot, the egg yolks will scramble from the heat, so take care to revent that from happening).
- Lastly, fold in the whipped egg-whites into the chocolate mixture.
Assembly & Frosting/Finishing:
- Place the readied sponge base on a cake platter/working base.
- Put the spring-form pan around it and lock it in place (don’t use the spring-form base, just the rim).
- Poke holes on the cake base with a fork.
- Pour the readied mousse batter onto the cake, and level the top with a spatula.
- Set the cake in the fridge for 4-5 hours. I left mine in over-night.
- Once the cake has set for a good time in the refrigerator, give it a slight jiggle sideways (in both directions), and gently unlock the spring-form rim, and take it off the base.
- Finish by decorating the cake with toppings of choice. I topped mine with chocolate syrup (Hersey’s), and grated chocolate over the syrup; did up the border with chocolate vermicelli, and voila!
I also made an eggless version of this piquant cake for a party at the hubby’s office. Will post it after a healthy gap, lest you all have a sudden death by chocolate!
For now, here’s a slice of this cake for you as well; enjoy it and come join us in the chocolate nirvana!