Friday, October 24, 2008

3 Layered Chocolate Mousse Cake

Servings: 6-8

  • Instant chocolate pudding mix – 1packet (100 gm)
  • Milk – 2 cups, cold
  • Fudge Brownie mix- ½ packet (300 gm)
  • Egg – 1
  • Readymade Whipped cream – 600 gm
  • Strawberry preserve – ½ cup
  • Dark chocolate – for shavings
  • Follow the packet instructions of the Fudge brownie mix, and prepare half the amount of the batter. You are looking for a thin cake, about 1 cm thick.
  • Pour it in a baking dish, that can also be used for serving, and bake for 30-35 min. Let it cool.
  • Once the cake has cooled down, place a sheet of plastic wrap on top and invert the dish on a plate, so that the cake can be removed without breaking.
  • In the same dish, mix in the instant pudding mix with 2 cups of milk, and chill for at least 1 hour. The pudding will harden.
  • Once the pudding is hard enough to hold shape, carefully transfer the brownie cake onto the dish, on top of the pudding, thus creating the second layer.
  • Whip the readymade whipped cream with the fork very gently to soften and then spread it over the cake in dollops. The texture should be rough and lumpy or with soft peeks.
  • Meanwhile in a cup, mix in the strawberry preserve with 3 tbsp of water and microwave it for 30 seconds so that to thin out the preserve and make it syrupy.
  • With a spoon, dredge over this syrup on top of the whipped cream in any pattern you like.
  • With a grater, shave some dark chocolate over the whipped cream for the garnish.
  • Serve the desert chilled.


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