Elusive Rhapsody | How to make Elusive Rhapsody

By Kandla Nijhowne  |  5th Oct 2016  |  
4 from 1 review Rate It!
  • Elusive Rhapsody, How to make Elusive Rhapsody
Elusive Rhapsodyby Kandla Nijhowne
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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.

Elusive Rhapsody, a deliciously finger licking recipe to treat your family and friends. This recipe of Elusive Rhapsody by Kandla Nijhowne will definitely help you in its preparation. The Elusive Rhapsody can be prepared within 45 minutes. The time taken for cooking Elusive Rhapsody is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 15 people. The recipe details out how to make Elusive Rhapsody step by step. The detailed explanation makes Elusive Rhapsody so simple and easy that even beginners can try it out. The recipe for Elusive Rhapsody can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Elusive Rhapsody from BetterButter.

Elusive Rhapsody

Ingredients to make Elusive Rhapsody

  • For the cake:
  • 200 gm sugar
  • 115 gm butter
  • 2 eggs large
  • 1 tsp vanilla
  • 200 gm flour
  • 3/4 tsp baking powder
  • 120 ml milk
  • For Mousse:
  • 300 gm dark chocolate
  • 3 eggs
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 1/4 cup cream

How to make Elusive Rhapsody

  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.

My Tip:

I enrobe my gateaux with a couverture sauce to take it further on the road to decadence. 150 gm couverture is chopped, warmed and blended with 6-7 tbsp of runny cream. I drape this over the cake and allow it to flow and drip naturally around the cake. The magic just gets doubled !

Reviews for Elusive Rhapsody (1)

Pooja Malini2 years ago

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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