I have moved cities. No wait, scratch that, countries. The last ten days have been all about cleaning, skyping, crying and feeling sorry for myself.
What I mean to say was, I was in no condition to blog. Also the fact that my oven wasn't functional made me miserable. You see, baking makes me happy. Guess who else it makes happy? Someone who is Passionate About Baking ofcourse!
Deeba Rajpal needs no introduction. She's a legend in herself. So talented that you wish you could take a leaf (quite literally) out of her book. So passionate, that you wish she'd adopt you. And so generous, that you want to look at your feet and mumble when she is around.
She's an inspiration. Whips up the most gorgeous things to eat (I don't want to say desserts, because her khaana is awesome too). She's also such a talented photographer that it takes your breath away. And stylist. And mother. And dog-lover.
I met her a little more than a year ago. In the physical sense that is. Other I had been reading her blog for at least a few years. But there was something about Deeba, that we've been friends ever since.
So when she knew I was struggling with my blog, she offered to guest post for me. And that's what friends do - rescue you when you're in a spot of trouble. I <3 her to bits.
This is a fab fab recipe and its got all my favourite bits - dark chocolate, caramel and lots of butter - something that I feel was only dreamed up for me. So without further ado, please go ahead and read this fabulous post
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“May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is ... Chocolate.” Geraldine Solon
These are tiring days. Life seems cumbersome. Maybe it's that time of the year the heat and humidity; maybe the after effects of trying to pack too much into working days. I needed a break. That came today! I offered to guest post on Cookaroo to help ease her tiring days!
Wanted to send Ruchira's blog some deliciousness while she works hard {read struggles} to get life up and running in her new world. The thought of doing something for this large hearted and fab girl injected some enthusiasm into me. With a spring in my step, I grabbed the camera early this morning. I knew just what would make her smile.
Her love of cookbooks is well known. Mine not so well even though I could devour one a day! I baked from one of my fave books late last night. Indulge | 100 Perfect Desserts by Claire Clark is a classic cookbook. As the name suggests, it is packed with divine desserts.
There's a mix of very difficult and very easy recipes in this book, something for everyone. It was a book I reviewed many years go for the BloggerAid Cookbook. At the time, a bunch of food bloggers across the globe came together to make a recipe book for charity. INDULGE is a constant reminder of those days.
This was a dessert I chose to make for Cookaroo. I knew it would tease her palette as she LOVES dark chocolate as much as I do. We are a part of the 'bittersweet' gang, the darker the chocolate, the happier we get! Bring on Ghirardelli 100%, Lindt 85%, dark couverture and you can hear us heart sing out loud!
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The lady LOVES loves caramel even more. I had some deep dark caramel left over from a recipe I saw at Smitten Kitchen. I drizzled some warm sauce over chilled Baked Dark Chocolate Mousse. Claire suggests seving these indulgent little rich petite cakes with a 'creme fraiche and cream' quenelle, drizzled over with butterscotch sauce. Or as in the image in the book, with finely sliced plums.
Recipe: Baked Dark Chocolate Mousse
Summary: This rich, intense, indulgent mousse is sure to win over hardcore chocolate lovers. Not one for the faint hearted, this simple make-ahead dessert is sure to please folk who treat dessert as serious business! Adapted minimally from Indulge by Claire Clark.
Makes 6-8 petite cakes.
Prep Time: 15 minutesTotal Time: 40 minutes
Ingredients:
- Dark Chocolate Mousse
- 100g dark chocolate {bittersweet 85%}
- 50g semi sweet chocolate
- 100g unsalted butter
- 1 medium egg
- 1tsp pure vanilla extract
- 50g raw sugar {or Castor}
- To serve
- Deep dark salted caramel sauce {adapted minimally from Smitten Kitchen}
- 100g granulated sugar
- 35g salted butter
- 30g low fat cream
Method:
- Baked Dark Chocolate Mousse
- Preheat the oven to 170C.
- Lightly grease 8 X 2" round dessert rings. Line the bottoms with good quality aluminium foil, bringing the foil up around the sides to ensure the the filling doesn't leak out. Place on baking tray.
- Place both chocolates and butter in a heatproof bowl and microwave for 1 minute. Repeat for 10-15 seconds if necessary, then allow to stand for about 10 minutes until the chocolate has melted. Whisk well to mix. Reserve.
- With an electric hand beater, beat the egg and the sugar in a large bowl until tripled and mousse like {or whisk by hand as the portion is too small for the food processor}.
- Pour the melted chocolate and butter mixture and fold in gently into the whisked egg mousse using a rubber spatula. Be careful not to release the whisked in air.
- Divide between the molds and bake for exactly 8 minutes towards the top of the oven. {I use the lower element only}
- Allow to cool completely and then chill in the molds.
- Gently run an offset spatula to loosen the sides and demold into the serving platter. {They will be difficult to transfer later}
- Let it sit out for an hour before serving.
- Drizzle over with caramel sauce.
- Deep dark salted caramel sauce
- Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
- Add the cream and butter together. Be careful as it will splutter at first before it comes together. Stir to combine.
- Store in a jar. You might need to heat it gently before serving as it tends to harden in the fridge. {Can be made ahead}
- Note : My rings were almost 3" wide so the mousse is a little shallow. Use 2" rings to get a better height.
