
Ingredients:
• 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
Method:
- Mix the flour, baking powder and cocoa powder.
- Melt butter, add in sugar, then slowly mix flour and milk in steps till is uniformly mixed and required consistency is obtained.
- 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.
- Let the cake cool, to room temperature.
- Bavarian Mousse:
- Put strawberry, sugar, lemon juice in blender and blend until smooth. Filter the smoothie and cool to room temperature.
- Melt gelatine in warm water.
- Then sieve in gelatine into the smoothie, quickly.
- Next whip cream until light and fluffy (single peaks are formed). Slowly incorporate cream to the strawberry smoothie till it is uniformly mixed.
- Then place the bowl over the bowl of ice water, till the liquid gets viscous.
- Assembling:
- Use a detachable cake pan and place cling foil to the inside sides of the cake pan.
- Then place cooled chocolate cake and press with fingers so that cakes sits well on the bottom.
- As soon the mousse mixture gets viscous pour into the cake pan. Let it set in refrigerator for about 4 hrs.
- Once mousse sets next prepare the strawberry jelly or mirror part.
- Strawberry juice:
- Blend together and filter the juice
- For mirror:
- In a small bowl pour lemon juice and water, sprinkle gelatine over the mixture and let it aside till soft.
- 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.
- Then place the bowl over bowl of ice water till the liquid becomes syrupy.
- When it just beings to thicken pour it over the top of the cake and refrigerate until set.
- After the cake sets un-mould the cake pan, remove the cling foil and serve the cake cold.
- Recipe Courtesy: A Pinch Of Love
Recipe courtesy of Ananda