MOUSSE AU CHOCOLAT 

I just can’t have enough chocolate, can I? And I’m pretty sure I’m not the only one 😅 So Valentine’s over! And I made me good stuff to show me love… I’m selfish like that. But I’m sharing the recipe with you. How about that?
Amongst the many things I made is this chocolate mousse. Let’s just say it was heavenly. And you make you some too by the way. Or you need to make up to someone who has a sweet tooth? This will do it. 

INGREDIENTS:

•13 ounces bitter or semisweet chocolate

•2 tablespoons unsalted butter

•2 large egg yolks

•1 1/2 cups heavy cream

•2 tablespoons superfine sugar

•1 teaspoon vanilla extract
METHOD:

●In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. 

●Whisk in the egg yolks and set aside to cool.

●Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. 

●Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. 

●Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.(I added some Sultans in mine. I love them😄)

And I must say Mousse au chocolat sounds really good. Ne pensez-vous pas?

Enjoy!

Jiko Baked: WHOLE WHEAT CINNAMON CAKE with DARK CHOCOLATE

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Did you know you can still bake really good cake without using an oven? How? You ask….Using a jiko. A jiko is basically a charcoal stove. The best kind of jiko to use is one that has a thick clay lining that can hold some heat in it even after removing the hot charcoal. The many cakes I’ve made on the jiko taste really good and for some reason none has ever flopped; they cook to perfection.

With that said, let’s make some cake. You definitely must have a jiko, sufuria and a fitting lid to begin with.

Cake Batter Ingredients
3 cups Whole wheat flour
2 Tablespoons of Cinnamon
3 eggs
100g Brown sugar
100g Margarine
I tablespoon Baking powder
A pinch of salt

Icing
300g cocoa powder
300g confectioners sugar
100g whipped cream

Mix all of the wet & dry ingredients separately then fold them in together till they form a smooth bather. In the meantime, ensure that the jiko is lit and ready to go. Get a sufuria, grease the base and the sides with margarine then pour the batter into the sufuria then cover. Before placing it onto the jiko, scoop most the hot charcoal and place it carefully on the lid. After that, place the sufuria on the jiko.

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(Be careful not to drop hot coal on yourself) And since a jiko has no timer (Lol), set a 30 minute reminder on your phone. The cake will be done by then.
After getting it off the heat, let it cool off in the sufuria. If you try removing it while it’s still hot it might fall apart.

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As it cools, get a clean bowl and wooden spoon. Mix the cocoa powder, confectioners sugar and cream until smooth and not too light.

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Once you are certain that the cake has cooled down, pour some of the chocolate on the cake and spread it out.

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You can make some patterns on it or leave it plain.

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But the patterns work great even though mine look a little messed up 😀

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It’s as easy as that 🙂