I could have thought of a brilliant name but i didn’t want to lose out on any of the ingredients. I mean what’s the use of fancy names if you don’t know what’s in it. Right? Anyway so this dessert was born only because I messed up on what I was actually trying to make. 🙂 The ingredients are all the same, it’s just the assembly that went for a toss. I tried to make chocolate bowls on balloons, not realising that the temperature in my kitchen was not conducive to that kind of assembly.
This is one easy peasy dish to make and is perfect to turn around on a day when the oven is going to be super busy and yet you want to flaunt a cake! The way I’ve made it, it’s a no-bake eggless cake dessert. I managed to get my hands on to a super delicious chocolate walnut tea cake. All I then needed to do was make chocolate mousse, (without egg) and chop up some strawberries. I told you simple!
Total time: 1 hour
Cooling time: minimum 30 mins (can be made a day in advance too, but pull it out of the fridge a good 30 minutes before serving)
Time taken: 30 minutes
Skill Levels: Child-friendly
Equipment needed: Hand held blender
- 500 grams ready-made walnut-chocolate tea cake (you could make your own too)
- 200 grams full fat cream or soya cream
- 500 grams of dark chocolate
- 2 tablespoons of maple syrup
- 8 tablespoons of rum or a liqueur of your choice (Grand Marnier will go well. If you like coffee you can use Kahlua or Baileys too) Not to be used for a kiddie party 🙂
- 300 grams of fresh strawberries
1 Temper the chocolate on a double boiler.
2. Crumble the cake and douse it with half the alcohol.
3. Clean and chop the strawberries. Cut each strawberry into 16 pieces. You don’t want them getting really small of they will end up mushy.
4. For the mousse: In a bowl, beat the cream till it is so stiff that even if you invert the bowl the cream won’t slide. Add the maple syrup. Mix in the tempered chocolate (keep 1/2 cup aside for use later) and make sure you keep mixing it really quick or the chocolate will seize without mixing in. Do not cool at this stage.
In a glass dish, add the crumbled cake. Top it with a layer of the mousse and add a third thick layer of strawberries. Add another layer of the crumbled cake, a layer of the strawberries and mousse. Now you can create a design on your choice on the top layer on the mousse.
To add some variety and crunch, take 5 to 6 strawberries dip them in the melted chocolate you’ve kept aside and then dip it in a bowl of coloured sprinkles. Place the strawberries on mousse and cool.