WOYP Day #60 Coffee Chocolate Mousse Cake

These days due to CoVid, meeting up with friends and family is far less than before.But we do sneak in a meet every now and then to keep our sanity intact. Last weekend, we went over to my cousin’s place so the kids could spend time with their cousins too. While my SIL slogged over a lovely meal for us I decided to take dessert. I had a Victoria Sponge cake on hand from one of my cake orders, and while wondering what to do with it my younger one said coffee cake, he meant Tiramisu since that is his favorite dessert. But this became a Coffee Chocolate mousse cake instead - he got his coffee flavor fulfilled and there was no way he was going to complain about the chocolate part! :D It was a clear win! 

This feels like an elaborate dessert if done all on the same day. To avoid the stress, bake the sponge a day ahead of time, so all you have to do on the day of, is to make the mousse and syrup and assemble the cake. 

Coffee Chocolate Mousse Cake:
You will need: 

For the Mousse:

7 oz Dark Chocolate (I used Belgian)
1/3 (5g) cup Agar-Agar strings (See Note below) or 1 tsp Agar Agar powder
1/4 cup plus 1 1/2 cups Heavy whipping cream
1/4 cup Water
1/3 cup Powdered sugar

For the Coffee syrup:

1 cup Water
1 tbsp Instant coffee
3 tbsp Sugar

For the Sponge:
Makes one 8” cake

175 gms unsalted butter, softened
175 gms Confectioners sugar (powdered sugar)
175 gms All-purpose flour
2 tsp Vanilla extract
1 3/4 tsp Baking powder
3 Eggs
1/4 cup Milk 

Tools: 

8" Cake Pan

Pastry brush

9"or 10" Springform Pan (or a regular pan)

Stand mixer or hand-held electric beater 

NOTE: Agar-Agar is a vegetarian substitute for Gelatin. You can use Agar-Agar powder if you have it on hand or the more commonly available strings of Agar-agar. This is a great video showing the different ratios of Agar-Agar. 

Bake the Sponge:

Prepare the sponge first, to allow it to cool completely. This can be made a day ahead like I mentioned before.

Using a pastry brush grease an 8” pan with butter and dust with flour. Set aside. Preheat pen to 350F (or 180C)

Sift Confectioners sugar and All-purpose flour separately and then weigh out the required quantity. This ensures a light cake.

Combine the measured flour and baking powder, set aside.

Cream the butter and powdered sugar in the bowl of a stand mixer (or using a handheld mixer) until light and smooth, about 3-4 minutes. Add the eggs one at a time and beat for a minute after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

Add the flour little at a time and fold it into the batter by hand. Folding in the flour allows you to incorporate it without deflating the volume achieved from the beaten eggs. Continue until all the flour is added, fold well to combine.

Pour batter into prepared pan. Bake for 20-25 minutes until a skewer inserted in the middle comes out clean. While the cake bakes prepare the coffee syrup. Remove pan from oven and let cool for 10 minutes. Turn onto a cooling rack and cool completely. Once cooled wrap in cling wrap and refrigerate until ready to use. If using the same day, no need to refrigerate. 

Prepare the Coffee Syrup:

In a saucepan, bring the water and sugar to a boil. Stir in the instant coffee and turn off heat. Set aside to cool.

Prepare the Mousse:

The Mousse is very similar to the Belgian chocolate Mousse Pudding, except this mousse has Agar-Agar in it to help set it up so it can hold when unmolded from the pan. Chop the chocolate into small pieces and place in a heat proof bowl.

Chill the bowl of a stand mixer and the whisk attachment for 30 minutes in the refrigerator. If using a hand held mixer, chill a bowl and the beaters.

Pour 1/4 cup of cream Into a small saucepan. Add the agar-agar strings and soak for 15 minutes. This helps hydrate the agar-agar. After the 15 minutes are done, add 1/4 of water combine and set the pan on medium heat. Stir and bring to a simmer, continue stirring until the agar-agar is fully dissolved and no visible strings remain. Remove from heat, cool briefly and pour over the melted chocolate. Stir gently to combine well. 

Pour 1 1/2 cups of cream into the chilled bowl, add the powdered sugar and beat until soft peaks form.

Add half of the whipped cream to the chocolate mixture and fold to combine. Add in the remaining whipped cream and fold until no cream streaks remain.

Assemble the Cake:

After the cake has cooled, using a sharp serrated knife slice the cake in half to make two layers.

To assemble, I used a 9” springform pan which allows the cake to be unmolded easily to make a free standing cake. The baked cake is 8” which allows room on the sides for the chocolate mousse. If you don't have a Springform pan, you can assemble this in any pan, except it cannot be unmolded and will have to be scooped or sliced from the pan.

Place one layer of cake at the bottom of a Springform pan. Drizzle half of the coffee syrup on the cake layer. Wait for a minute or two for the syrup to soak in and then spread half of the prepared mousse evenly on the cake, taking care to fill the gap on sides. Then place the second cake layer on top of the mousse. Repeat with the coffee syrup and then the remaining mousse. Spread evenly and chill for 2 hours or freeze for 2 hours to quick set. 

To unmold:

Remove pan from refrigerator or freezer and rest for 10 minutes. Unlock the springform pan and slowly lift the outer ring. Decorate with your choice of fruit, chocolate syrup or any topping you like. My sis-in-law had Mangoes and blueberries so that’s what I used.

The kids were waiting for dessert so couldn’t spend much time taking pics of the slice :D Use a sharp knife to cut into wedges. 

 

Cold, light dessert with hints of coffee and a super smooth luscious Chocolate Mousse, this was perfect for a hot summer night.

WOYP Day # 56 Mango Rasgullas

Rasgulla or Roshogolla (Bengali) or Rosogola (Oriyan) was first made in Orissa (now Odisha). Bengal, Orissa’s neighboring state also has a version of the Rasgulla, slightly different in taste, color and texture. Ras means juice and golla is ball. Typically Rasgullas are white and not flavored. They are pillowy soft and spongy melt-in-the-mouth balls of paneer (before it is set) in a light sweet syrup. 

 
I’ve made my fair share of Rasmalais over the years (I've lost count, hundreds for sure!!:D ) which requires making Rasgullas first and then boiled in flavored milk. So making Rasgollas isn’t new to me at all, but I wanted to try a flavor twist to it. I had canned Mango puree on hand and thus Mango Rasgullas were born! You can use fresh mango pulp but I think with all the cooking the flavor will be mellowed and lost so for these Rasgullas I do highly recommend canned Mango pulp. Its stronger in flavor, color and taste. The recipe below can easily be doubled. 

 

Mango Rasgullas
Makes: 10 small Rasgullas

You will need:

2.5 cups Whole milk
2 tbsp Vinegar or Lemon juice
1/3 cup Mango pulp (fresh or canned)
1 tsp Semolina (Rava)

For the syrup:
2 cups water
1 cup Sugar
3 pods Green Cardamom
Few drops Mango extract 

Finely chopped unsalted Pistachios (optional) 

Heat milk in a medium pan. Stir to prevent burning. Bring to a boil and then add the vinegar or lemon juice. Stir to split the milk. Turn off heat and allow to sit for a minute.

Line a colander with a cheesecloth or thin cloth. Strain the split milk and rinse the Paneer under running cold water. This removes the vinegar/lemon juice residue. Don’t skip this step or else you will end up with very sour tasting Rasgullas!!

Squeeze out as much water as you possibly can from the Paneer. It doesn’t need to fully dry but not soggy either. 

 
Remove from the cloth into a shallow plate. Knead gently for 2-3 minutes until the mixture comes together. Add 2 tablespoons of the mango purée and the semolina. Knead to combine. 

 
Divide into 10 equal balls. Prepare the syrup. Combine water, sugar and cardamom in a pressure cooker. Bring to a rolling boil. Add 2 tablespoons of mango pulp and few drops of the mango extract. When the water begins to boil add the Paneer balls. Close the lid and turn the heat to high. Place weight on the cooker and allow it to whistle once. Then turn down the heat to low and cook for 8 minutes.

The first blast of pressure allows the balls to double in size, and the cooking time allows it to cook slowly and soften in the process. 

 
Turn off heat and cool before opening the lid. Remove the rosgullas to a bowl carefully since they are fragile. Add remaining mango purée to the syrup and boil for 5-6 minutes until thickened. Return the rasgullas to the syrup. Cool completely before serving. Top with chopped Pistachios if using.

 
Spongy Mango Rasgullas are easy to make and taste absolutely delicious!  I think I might have to make another batch very soon :D These lasted only until I took pics haha!

WOYP Day # 48 Roasted Almond (Eggless) Chocolate Ice Cream

We've had plenty hot days here in Atlanta already and my boys are constantly asking for cold stuff to cool them off. We've had our fair share of ice-creams and desserts but its never enough!! :D I'm a big fan of Chocolate Ice-cream and Almonds on Chocolate ice cream is one of my favorite toppings. Crunchy nuts in every bite of creamy chocolatey goodness mmmm..! Once you have the right ice cream base, the mix-in options and possibilities are endless. I’ve used roasted Almonds (roasting instructions below) but you can use mini chocolate chips, mini marshmallows, roasted cashew nuts and pretty much anything you want :) This is an easy Eggfree Chocolate ice-cream. 

 
I’ve switched to using Organic Cacao Powder ever since our local Costco began selling it last year. Cacao powder is made from beans that are fermented but not roasted. These beans are processed at a lower temperature and then milled into a powder. This yields a bitter, more nutritionally rich powder. Cocoa Powder on the other hand is made from beans that have fermented and roasted, typically processed at much higher temperatures. This yields a slightly less bitter, darker powder which has lost some of its nutritional value. I’ve used Cocoa powder for a very long time but I’m loving Cacao powder. I use it extensively in baking, frostings, ice-creams, smoothies. It yields a rich tasting end product and I’m glad I made the switch. Cost wise it has been pretty effective and not expensive. If you come across this, grab a bag and you won’t regret it. 

 
The end result will taste only as good as the ingredients you use. So make sure to use organic ingredients if available. I’ve also used an Ice-cream maker but if you don’t have one, I’ve included no-churn instructions too. 

 

Roasted Almond Chocolate Ice- Cream
You will need:

7 oz Condensed Milk
1/4 cup Organic Cacao Powder *
1 1/4 cup Heavy Cream
1/4 cup Whole Milk
2 tsp pure Vanilla extract
1/4 Roasted Almonds, chopped (instructions below)

*If you don’t have Cacao Powder you can substitute with a good quality unsweetened Cocoa powder.
 

In a saucepan, combine the condensed milk, whole milk and Cacao powder. On low heat whisk to combine until smooth and slightly thickened, about 3 minutes. Turn off heat and allow to cool. This ensures the cacao powder dissolves well and there is no powdery residue mouth feel once the Ice-cream is churned.

 

To this, add the Heavy cream and vanilla extract. Combine well. Transfer to a container and chill for 6-8 hours or overnight. Churn in ice-cream maker as per manufacturer instructions. Half way through churning, stir in the chopped roasted almonds. Transfer to an air-tight container and freeze for 4 hours or overnight.

No-churn instructions: (No ice-cream maker)
 

In a saucepan, combine the condensed milk, milk and Cacao powder. On low heat whisk to combine until smooth and slightly thickened, about 3 minutes. Turn off heat and allow to cool completely.

Chill a large bowl and beaters for 20 minutes. Pour whipped cream into chilled bowl. Add vanilla and beat on medium low speed until soft peaks form.  To this gently stir in the cooled Cacao-condensed milk mixture. Combine gently using a spatula. Chill this mixture for 20 minutes and then rewhip using a hand held beater until thick and stiff. Add the chopped nuts and fold in gently.  Transfer to an air-tight container and freeze for 4 hours or overnight. 

 

To Roast Almonds:

Place nuts evenly on a small baking sheet or pan. Place in a 335F pre-heated oven. Bake for 5 minutes, stir nuts and return for another 2-3 minutes. Keep an eye on the nuts if they are browning too quickly remove from the oven and transfer nuts to a plate immediately. Nuts continue to cook if left on the hot baking sheet. 

 

To serve:

Set the ice-cream out on the countertop for 2-3 minutes before scooping. Scoop into bowls, top with more chopped roasted almonds and this super awesome, easy Hot Fudge sauce. This is sure to transport you to Chocolate Heaven! :D 

 

WOYP Day # 46 Belgian Chocolate Mousse Pudding

I’m very often left with a ton of cake scraps or trimmings, after I’ve made custom cakes, and my boys rarely leave much behind for me to make anything out of it but there is a rare occasion now and then when I need to put it to good use. I’ve made Cake Truffles before, and used Vanilla cake scraps in a Trifle Pudding.

We met up with friends over the weekend for lunch and I took this as dessert. Chocolate cake layered with a rich Belgian Chocolate Mousse and topped with fresh strawberries and more crumbled cake. 

I didn’t want to call this a Chocolate Mousse cake since I’m not baking a layer of cake as the base but using cake crumbs instead. So I felt it was a pudding. Either way, it turned out great and every one loved it! Having said that, you can bake this rich Chocolate Cake and use that as a base instead.

It is important to use good quality chocolate in this mousse, since there are only 3 ingredients and the chocolate flavor shines through well. The mousse will taste only as good as the chocolate you use. I used Cote D’or Belgian Milk Chocolate. Use a fine quality bar chocolate and you are good to go. Do not use chocolate chips. 

Belgian Chocolate Mousse Pudding:  

 
For the Cake base:

You will need:

3 cups Chocolate cake crumbs
1 tbsp Chocolate icing *

*If you don’t have icing use a 2 tablespoons of melted chocolate

Set aside 2 tablespoons of the cake crumbs for topping. Combine the remaining cake crumbs and icing (or melted chocolate). The mixture when squeezed in your palms should hold shape. If it is still crumbly then add more icing or melted chocolate. Press this mixture evenly in a deep pan or glass dish. I used a Pyrex glass container. Chill for an hour. I went ahead with the mousse and chilled after assembling all the layers since I was pressed for time.

For the Mousse: 

You will need:

6 oz Belgian chocolate Dark/ Milk or Semi-sweet chocolate, finely chopped
1 tbsp Unsalted butter
1 cup cold Heavy whipping cream (36%-46% fat)
1 tsp pure Vanilla extract

Heat 2 inches of water in a deep pan. Bring to a simmering boil. Meanwhile place the mixing bowl and beaters in the refrigerator to chill.

Add the chopped chocolate and butter in a glass bowl. Set the bowl on the simmering water taking care the water doesn’t touch the bowl. Stir to melt the chocolate and butter until smooth and shiny. Remove from heat and set aside to cool. 

Whip the heavy cream in the chilled bowl with the vanilla until soft peaks form. Add little bit of this whipped cream into the melted chocolate and fold to lighten the chocolate. Add the remaining whipped cream and gently fold to combine well until no streaks remain.

Spread the mousse over the cake base and smooth the top. 

Top with sliced strawberries and the reserved cake crumbs. Chill for 3-4 hours or more. Slice and serve. Since I had to travel 40 minutes with the pudding in the sweltering Atlanta heat, I froze the pudding for 2 hours before we started so that the mousse wouldn’t start melting and once we reached my friend’s place, it was in the refrigerator until ready to eat. It was perfect to slice! 

The next time you have leftover cake (if that ever happens in your house :D) do give this a try!