Halwai April 17, 2019


• 50 ml – Milk
• 100 g – Sugar
• 120 g – melted Butter
• 150 g – all – purpose flour
• 30 g – cocoa powder
• 1.5 tsp – baking powder
• Bavarian Mousse
• 200 g – strawberries or 4 tbsp Strawberry jam
• 60 g – Sugar
• 1/2 tbsp – Lemon juice
• 50 ml – water
• 5 g – gelatine
• 150 ml – fresh Cream
• Strawberry juice
• 14 g – Strawberry
• 100 ml – water
• 50 g – Sugar
• Blend together and filter the juice
• For mirror
• 1/2 tsp – Lemon juice
• 1/2 tbsp – water
• 3/4 tbsp – gelatine powder
• A few drop – red food colour


  1. Mix the flour, baking powder and cocoa powder.
  2. Melt butter, add in sugar, then slowly mix flour and milk in steps till is uniformly mixed and required consistency is obtained.
  3. Pour the batter in greased 18 cm baking pan and bake in preheated oven at 180 degree C for about 30 to 40 mins till tooth pick inserted comes out clean.
  4. Let the cake cool, to room temperature.
  5. Bavarian Mousse:
  6. Put strawberry, sugar, lemon juice in blender and blend until smooth. Filter the smoothie and cool to room temperature.
  7. Melt gelatine in warm water.
  8. Then sieve in gelatine into the smoothie, quickly.
  9. Next whip cream until light and fluffy (single peaks are formed). Slowly incorporate cream to the strawberry smoothie till it is uniformly mixed.
  10. Then place the bowl over the bowl of ice water, till the liquid gets viscous.
  11. Assembling:
  12. Use a detachable cake pan and place cling foil to the inside sides of the cake pan.
  13. Then place cooled chocolate cake and press with fingers so that cakes sits well on the bottom.
  14. As soon the mousse mixture gets viscous pour into the cake pan. Let it set in refrigerator for about 4 hrs.
  15. Once mousse sets next prepare the strawberry jelly or mirror part.
  16. Strawberry juice:
  17. Blend together and filter the juice
  18. For mirror:
  19. In a small bowl pour lemon juice and water, sprinkle gelatine over the mixture and let it aside till soft.
  20. Next pour strawberry juice in a sauce pan and bring to simmer and pour the juice to gelatine mixture. Stir till gelatine melts, next add food colour.
  21. Then place the bowl over bowl of ice water till the liquid becomes syrupy.
  22. When it just beings to thicken pour it over the top of the cake and refrigerate until set.
  23. After the cake sets un-mould the cake pan, remove the cling foil and serve the cake cold.
  24. Recipe Courtesy: A Pinch Of Love

Recipe courtesy of Ananda