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Dark Chocolate Kumquat Amaranth Mousse Cake
By : Deeba Rajpal
Category : Baked Recipes, Desserts and baking dishes, Egg, Honeyed Delights, Microwave Recipes, Party Recipes
Servings : 6
Time Taken : More than
Rating :
Method
Kumquat jam:

  1. Halve the kumquatsand remove seeds.
  2. Place all ingredients in non reactive pan and simmer for 10-15 mins until the peel is soft.
  3. Cool and blend. {Reserve a few for garnish}

Dark Chocolate Kumquat Amaranth Mousse Cakes:

  1. Preheat oven to 170C.
  2. Line 6 3inch dessert rings with foil.
  3. Place on baking tray.
  4. Place the chocolate, butter and honey in a large bowl.
  5. Microwave for 2 mins, one minute at a time until melted and smooth. Cool slightly.
  6. Beat the egg with the 30 gms sugar and vanilla bean powder until fluffy and mousse like.
  7. Fold 1 tbsp chocolate mix into beaten egg to lighten it.
  8. Fold remaining egg mix into chocolate mix. Gently fold the amaranth flour in.
  9. Divide into desert rings and bake for 12 mins.
  10. Cool completely in rings and chill for 30 minutes.

Vanilla Chantilly Cream

  1. Whip all ingredients to medium stiff peaks.
  2. Top the cooled cakes. Garnish with candied kumquats halves.
  3. Serve at room temperature.
Ingredients:
For Kumquat jam:

Small kumquats - 10
Sugar - 50 gms
Water - 30 ml

For Dark Chocolate Kumquat Amaranth Mousse Cake:

Dark chocolate (I used 100 gms 100% dark and 50 gms 52% couverture) - 150 gms
Honey - 35 gms
Butter - 100 gms
Egg - 1
Sugar - 30 gms
Amaranth flour - 20 gms
Vanilla bean powder - 1/2 tsp

Vanilla cream chantilly:

Low fat cream , chilled - 100 ml
Powdered sugar - 25 gms
Vanilla bean powder - 1/2 tsp

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