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Photo of Elusive Rhapsody by Kandla Nijhowne at BetterButter
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Elusive Rhapsody

Oct-05-2016
Kandla Nijhowne
45 minutes
Prep Time
60 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Elusive Rhapsody RECIPE

A delightful gateaux, laden with chocolate! This dessert carries a wonderful element of surprise! In Britain this is called the secret panel cake because within the cake lies concealed, a rich and velvety chocolate mousse.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Hard
  • Dinner Party
  • British
  • Dessert

Ingredients Serving: 15

  1. For the cake:
  2. 200 gm sugar
  3. 115 gm butter
  4. 2 eggs large
  5. 1 tsp vanilla
  6. 200 gm flour
  7. 3/4 tsp baking powder
  8. 120 ml milk
  9. For Mousse:
  10. 300 gm dark chocolate
  11. 3 eggs
  12. 1/4 cup powdered sugar
  13. 1 tsp vanilla
  14. 1 1/4 cup cream

Instructions

  1. Pre heat oven to 180 degrees C.
  2. Whip the butter and sugar till pale and creamy.
  3. Add vanilla, then the eggs; one by one, beating after each addition.
  4. Sift together the flour and baking powder.
  5. Fold in the dry ingredients, alternating with some milk between additions.
  6. When batter looks smooth and devoid of lumps, tip it into a greased and dusted tube-pan (also called angel cake tin).
  7. Bake for 30-40 minutes. Cool and unmould. Keep inverted.
  8. The mousse (you can prep this while the cake is baking) For the mousse : Chop and grate the chocolate into a wide bowl and place over mildly simmering water. Stir till melted.
  9. Beat eggs and sugar till thick and frothy to the 'ribbon stage'. Add vanilla.
  10. Fold in the somewhat cooled chocolate and blend with a balloon whisk.
  11. Whip the cream till thickened and fold into the chocolate with a light hand. Keep chilled.
  12. To Assemble: You need to create a secret panel (a 'tunnel') within the cake. That will hold the elusive mousse. Place the cake on a platter and neatly slice off the top one inch of its surface. (it will have the appearance of a ring).
  13. Keep aside the upper slice, then work on the lower section. Use a sharp knife to systematically chip away chunks of cake. You need to make a circular canal, running through the cake.
  14. Spoon the mousse into the canal, making sure there are no air pockets.
  15. Flip back the upper slice to enclose the secret panel. Align the edges. Coat the entire cake with the remaining mousse. Garnish with sprinklers or choco-chips.
  16. Keep chilled, then slice to serve.

Reviews (1)  

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Pooja Malini
Oct-06-2016
Pooja Malini   Oct-06-2016

This is such a lovely creation! Your description really made my mouth to water,.. looks so delicious and tempting. Amazing recipe and image

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