chocolates and cakes

Chocolate Cakes

Chocolate pudding:

Ingredients:

250 gm fresh brown bread

3 eggs

150 gm butter

300 ml milk

200 gm cream

125 gm sugar

1 tbsp lemon juice

50 gm chocolate powder

25 gm cocoa

Cinnamon

Ground cloves

Method:

Crumble the bread in a bowl and add milk. Leave to soak. Take the eggs and separate the albumen from the yolk. In another bowl, beat together butter and sugar and then mix the egg yolks and beat thoroughly.

Add the breadcrumb mixture, cinnamon, a pinch of ground cloves, lemon rind, chocolate and cocoa and mix well together.

Whisk the egg whites till stiff. Fold into the pudding mixture.

Grease a fluted ring, mould or basin with margarine. Pour in the mixture, cover with a foil and tie on firmly. Place on saucepan with boiling water nearly upto the rim. Cover and steam gently for 20 min.

To serve, turn the pudding out in a dish and refrigerate. After 1 hour serve with whipped cream and garnish with whipped cream or black grapes.

Black forest cake:

(Serve: 8 portions)

Ingredients:

For chocolate sponge:

14 eggs

250 gm sugar

250 gm refined flour

25 gm cocoa powder

300 gm cream

50 gm sugar

100 gm red cherries (deseeded)

100 gm melted chocolate

For garnishing:

Cherries

Method:

Whip the eggs and sugar to a fluffy and frothy consistency. Add flour and cocoa powder and fold in with your hand so that the fluffiness does not go down. Spread the mixture in a round mould lined with butter and brown paper. Bake at 150 degree Celsius. Cool on a wire rack. Cut into 3 round slices.

Spread melted chocolate on a steel tray, which will be used to take out flakes of chocolate. Apply sugar syrup on the cake round. Fill or sandwich with whipped cream and deseeded cherries. Apply whipped cream all around the cake and fill the rest in the piping bag with a star nozzle.

Take out the flakes of chocolate with a palette knife and decorate the cake. Arrange cherries and serve.

Truffle cake:

Ingredients:

For chocolate sponge:

14 eggs

250 gm sugar

250 gm refined flour

25 gm cocoa powder

300 gm cream

50 gm sugar

100 gm red cherries (deseeded)

For Truffle sauce:

250 ml fresh cream

250 gm chocolate

For garnishing:

150 gm melted chocolate

Method:

Make a chocolate sponge by following the method of Black Forest Cake.

Make a truffle sauce by boiling the cream and then add the pieces of chocolates into it. Take it off the fire and mix till the sauce is smooth and velvety. If grains of chocolate still appear, pass it through a fine sieve. Cool the sauce at room temperature.

Sandwich the sponge slices with this sauce and finish the top and sides with the same sauce. Leave it to cool in the fridge.

In the meantime, cool the melted chocolate and fill into a piping bag and pipe out various decorations on the butter paper. Let them set and decorate the cake with the decorations and serve.

Chocolate mousse - I

Ingredients:

6 eggs yolk

150 gm milk

500 gm chocolate melted

400 gm whipped cream (unsweetened)

50 gm sugar

Method:

Make custard with egg yolks, milk and sugar. Add melted chocolate and mix. Cool the mixture. Add whipped unsweetened cream into the mixture and mix. Pour into a bowl and set for 1 hour in a refrigerator. Decorate with chocolate curls.

Chocolate mousse - II

Ingredients:

250 gm cooking chocolate

3 egg whites

300 ml thickened cream

2 tbsp water

cup castor sugar

For garnishing:

50 ml cream

30 gm chocolate (grated)

Method:

Place chocolate, water in a large heatproof bowl. Melt for -1 minute on high flame and stir in castor sugar. Allow the mixture to cool. Then whip until aerated. Beat egg whites until stiff peaks form. Whip the cream until it is thick but not stiff. Fold the cream and beaten egg whites into the chocolate mixture. Divide the mixture evenly into 6 serving bowls. Refrigerate until it is set. Serve garnished with cream and chocolate shavings.

Chocolate mousse in hippen shell:

Ingredients:

Chocolate mousse scoops 2 for each person

For Hippen Shell Mixture:

50 gm egg white

50 gm sugar powder

50 gm melted butter

50 gm refined flour

10 gm sesame seeds

Fresh fruits for decoration

Sauces:

Strawberry Sauce:

50 gm strawberry crush

50 gm sugar

10 gm cooking butter

Lemon Sauce:

50 gm sugar

50 gm lemon juice

10 gm cooking butter

Truffle Sauce:

250 ml fresh cream

250 gm chocolate

Custard Sauce:

250 gm custard powder

125 gm whipped cream

Method:

Make chocolate mousse as instructed below:

Ingredients:

6 eggs yolk

150 gm milk

500 gm chocolate melted

400 gm whipped cream (unsweetened)

50 gm sugar

Method:

Make custard with egg yolks, milk and sugar. Add melted chocolate and mix. Cool the mixture. Add whipped unsweetened cream into the mixture and mix. Pour into a bowl and set for 1 hour in a refrigerator.

Decorate with chocolate curls.

For the Hippen Shell:

Make a mixture of the above-mentioned ingredients except for sesame seeds. Lightly oil a baking tray and with a tablespoon spread the mixture in circular motion and sprinkle sesame seeds. Bake to a light brown color. Take out and quickly press on an inverted muffin mould or cup for the shell and roll quickly on a round stick or pencil for the cigar.

In a saucepan, add the strawberry crush, sugar, cooking butter and cook till it is of thick pouring consistency. Pass through a fine sieve for a smooth consistency. Use same method for lemon sauce.

As for custard, make it as instructed in Croquem Bouche. Make truffle sauce with a mixture of 250 ml fresh cream and 250 gm chocolate.

Arrange two scoops of chocolate mousse in the shell, decorate the plate with the sauces, and serve with fresh fruits.