Read + Write + Report
Home | Start a blog | About Orble | FAQ | Blogs | Writers | Paid | My Orble | Login

Dessert - by Scarlett W

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)
Chocolate Mousse Cake with Morello Cherries

About Chocolate Mousse Cake with Morello Cherries

This is an absolute winner - the cake is spread with dark chocolate mousse, filled with morello cherries soaked in cherry brandy, and then topped with soft, curled flakes of chocolate. For chocolate lovers, there’s heaven in every mouthful! This is an adult cake and so it works best with dark chocolate that has 70-75% cocoa solids.

About Morello cherries

The Morello cherry – the sour cherry, is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe and southwest Asia. It is closely related to the Wild Cherry (P. avium), also known as sweet cherry, but has a fruit which is more acidic, and so is useful primarily for culinary purposes.

About Cherry brandy

Cherry Brandy is a fruit brandy produced from indigenous Marasca sour cherries, is the best known of all Badel’s fruit liqueurs. The aroma of this dark red beverage reveals its Dalmatian origin, while its unique sour sweetish flavour ensures Cherry Brandy a position at the very pinnacle of fruit lequeurs. The most famous brand is the HERRING Cherry Liqueur (also known as Peter Heering or Cherry Heering) of Denmark founded in 1818. Cherries are pressed into a must, matured in oak casks and then blended into a liqueur. HERRING Cherry Liqueur is the original “cherry brandy” ingredient in the Singapore Sling drink from Raffles Hotel, Singapore.

Serves 10 - 12

For the base

6 large eggs, separated
150 gm / 5 oz golden caster sugar
50 gm / 2 oz cocoa powder, sifted

For the filling

225 gm / 8 oz dark chocolate with 70-75% cocoa solids
2 large eggs, separated
700 gm / 1 lb 8 oz pitted morello cherries in syrup
2 teaspoons cherry brandy
225 ml / 8 fl oz double cream

For the decoration

100 gm / 3½ z dark chocolate with 70-75% cocoa solids for the chocolate curls
1 tablespoon morello cherry jam

For dusting

cocoa powder as needed, sifted

1. Line a 23 X 32 X 1 cm / 9 X 13 X ½ inch Swiss-roll tin with baking parchment, cut and folded to give a depth of at least 4 cm / 1½ inch.

2. To prepare the chocolate filling, break the pieces of chocolate into a basin and add 2 tablespoons of water. Place the basin over a saucepan of barely simmering water, making sure the bottom of the basin isn’t actually touching the water. Keep the heat at a minimum and wait for the chocolate to melt.

3. Remove from the heat and beat with a wooden spoon until smooth.

4. Beat the egg yolks – first on their own and then into the warm chocolate mixture. Allow to cool.

5. At the same time, whisk the egg whites to the soft-peak stage and gently cut and fold them in the just cooled mixture.

6. Cover with clingfilm and leave it in the fridge till you’re ready to use it, but for a minimum of an hour.

7. Drain the cherries in a sieve, discard the syrup.

8. Place the cherries in a shallow dish, spoon over the cherry brandy and leave aside till needed.

9. To make chocolate curls, melt the 100 gm / 3½ oz of chocolate in a heatproof bowl set over a saucepan of barely simmering water, make sure the base of the bowl doesn’t touch the water.

10. When the chocolate has melted, pour it on to a flat, smooth surface. It should be about 5-mm / ¼-inch thick. If you don’t have a flat, smooth surface, the underside of a large plate will do.

11. Leave the chocolate to set – what you want is the chocolate to be set hard enough so that if you press the surface of the chocolate, it doesn’t leave an indentation. If you use a plate, you can set the chocolate by placing in it the fridge to chill for 45 minutes.

12. Use a cheese slicer to make the chocolate curls, or a knife will do if you hold the blade in both hands. Just pull it all along the chocolate towards you and it should curl up. What is very important to know here is that if it doesn’t curl and you end up with a pile of chocolate shavings they’ll look just as nice – either way, place them in a rigid plastic container and then put this in the fridge until you need them. The curls look lovely dusted with a light sprinkling of cocoa powder.

13. Preheat the oven to 180ºC / 350ºF.

14. For the base, place the egg yolks in a bowl and whisk with an electric hand whisk until they begin to thicken.

15. Add the caster sugar and continue to whisk – but be careful not to overdo this, as it can eventually become too thick, which makes it difficult to fold in the egg whites.

16. Fold in the cocoa powder.

17. Using a spanking clean bowl, whisk the egg whites to the soft-peak stage.

18. Take 1 large spoonful of the egg white and fold into the chocolatey mixture to slacken it, and then gently cut and fold in the rest of the egg whites.

19. Pour the mixture into the prepared tin.

20. Bake on the middle shelf of the oven for 20 – 25 minutes, it will look very puffy, but a little finger gently pressed into the centre should reveal that it’s springy in the centre and cooked. It’s important not to overcook it.

21. Remove from the oven and don’t panic as it sinks down, because this is quite normal. Leave until it’s absolutely cold.

22. Turn the cake out on a sheet of greaseproof paper.

23. Drain the cherries again in a sieve placed over a bowl, to catch the liqueur, and sprinkle all but 1 tablespoon of the liqueur all over the base of the cake.

24. Remove the chocolate filling from the fridge and, using a palette knife, spread it carefully and evenly all over the surface of the cake.

25. Softly whip the double cream and spread this all over the chocolate filling, then lightly press the cherries into the cream.

26. To roll up the cake, take hold of one edge of the paper beneath it and lift it – as you lift, the cake will begin to come up. Just gently roll it over, pulling the paper away as it rolls. If the cake cracks as you roll it, this is not a problem – this can look very attractive and, anyway, it’s all going to get covered in chocolate!

27. To decorate the cake, spoon the cherry jam into a small saucepan.

28. Add in the reserve tablespoon of liqueur from the cherries.

29. Warm gently, then brush it all over the surface.

30. Place chocolate curls all over that.

31. To serve, lightly dust the surface with the sifted cocoa powder.


To make the chocolate filling, you can use a jar of pitted Morella cherries in syrup.

**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **


A Very Chocolate Mousse

March 5th 2008 13:04
A Very Chocolate Mousse

About A Very Chocolate Mousse

This was the chocolate recipe of the 1960s, which has now, sadly, been eclipsed by other eras and their equally fashionable recipes, but it ‘s still one of the simplest but nicest chocolate desserts of all.

Serves 6

200 gm / 7 oz dark chocolate with 70-75% cocoa solids, broken into pieces
3 large eggs, separated
40 gm / 1½ oz golden caster sugar

To serve

a little whipped cream

1. Place the broken-up chocolate and 120 ml / 4 fl oz warm water in a large, heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom doesn’t touch the water, then, keeping the heat at its lowest, allow the chocolate to melt slowly, it should take about 6 minutes.

2. Remove from the heat and, using a wooden spoon, give a good stir until smooth and glossy. Let cool for 2-3 minutes.

3. Stir in the egg yolks and blend well. Set aside.

4. In a clean bowl, whisk the egg whites to the soft-peak stage.

5. Whisks in the sugar, about a third at a time, then whisk again until the whites are glossy.

6. With a metal spoon, fold a tablespoon of the egg whites into he chocolate mixture to loosen it, then carefully fold in the rest. You need to have patience here – it needs gentle folding and cutting movements so that you retain all the precious air, which makes the mousse light.

7. Prepare 6 ramekins, each with a capacity of 150 ml / 5 fl oz or 6 individual serving glasses, divide the mousse among the ramekins or glasses and chill for at least 2 hours, covered with clingfilm.

8. To serve, put a blob of softly whipped cream on top.

**From “The Delia Collection Chocolate” **


Mango Mousse

February 6th 2008 15:37
Mango Mousse
Mango Mousse
Mango Mousse

[ Click here to read more ]

Mascarpone Con Le Fragole
Mascarpone Con Le Fragole (Mascarpone mousse with strawberries)

[ Click here to read more ]

Dark Chocolate Horns filled with a White Chocolate Mousse

About Browns Liqueur Muscat

[ Click here to read more ]


April 23rd 2006 09:30
Honey Mousse

About Mousse

[ Click here to read more ]

Moderated by Scarlett W
Copyright © 2012 On Topic Media PTY LTD. All Rights Reserved. Design by
On Topic Media ZPages: Sydney |  Melbourne |  Brisbane |  London |  Birmingham |  Leeds     [ Advertise ] [ Contact Us ] [ Privacy Policy ]