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This has to be the dessert I am most proud of to make to date. Mostly because when I first started drawing sketches and experimenting with different textures and tastes, I never imagined that it would turn out so well! Sometimes, I have visions in my head about how something will turn out but they rarely do turn out the way I imagined it to. Story of my life. But, this time it did! Also, when I looked at my past projects, I felt like I’ve grown a little and gotten a bit better at this. So yeah, happy times.

I’m gonna be sharing a couple of pictures of this, just because I am that proud. Hope you won’t mind!

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Ingredients:

  • 1/4 tbsp coffee powder
  • 15ml hot water
  • 3 eggs
  • 75g brown sugar
  • 110g self-raising flower
  • 200g belgium chocolate
  • 87.5ml thickened cream
  • 1 teaspoon castor sugar
  • 110g raspberry
  • 1/2 tsp lime
  • 2 tbsp icing sugar

Preparation method:

  1. Dissolve coffee in hot water; cool.
  2. Beat eggs and brown sugar in small bowl with an electric mixer until thick and pale.
  3. Melt chocolate in microwave.
  4. Fold coffee mixture, dark chocolate, sour cream and flour into egg mixture.
  5. Spread cake mixture into prepared pan; put in oven.
  6. Remove cake from oven; cool.
  7. Cut circles out of cake using a 6.5cm cutter.
  8. Cut 6cm X 22cm strips of baking paper for making chocolate collars (see Picture 2). Fold the wider edge inside to make a ‘handle’. This is so that it will be easier to remove the strip from the chocolate collar once it is set. Spread melted chocolate over cut strips.
  9. Lift chocolate covered baking paper and wrap around one of the cake circles, leaving strip’s folded edges at cake base (handle facing out). Stand at room temperature until chocolate sets.
  10. Using the paper handle, carefully remove baking paper.
  11. Pour raspberry coulis and chocolate mousse onto cake.
  12. Decorate with cream and raspberries.

Chocolate mousse: Beat 2 egg yolks with melted dark chocolate. Beat 3 egg whites until light and fluffy; fold egg white into chocolate mixture.

Raspberry coulis: Put raspberries, lime juice and icing sugar in a mixing bowl.Blend to make coulis. Chill.

Phew! And that’s all the recipes I have to share for now. I have not been trying to make new things for a while. Kinda miss it now… Maybe when I have more free time I’ll start experimenting again.

Ram