{Chocolate} Ganache Mousse Meringue Cake

This is a must-try, must-eat delicious chocolate delight! You can call it a mini-cake, a giant petit four, a crunchy mousse or as I'd like to refer to it: A Dark Chocolate Ganache Mousse Cake! I had the privilege of making a similar dessert to 24 foodies at the Pick n Pay #WinterFeast in collaboration with Food24. However I decided to blog a much more homemade-friendly dessert with two basic elements. A meringue layer and a thick mousse layer.

 

This dessert is a combination of one of my favourite trending cakes, called the Naked cake and a thick ganache, which can also be enjoyed as a mousse on its own. But instead of making the cake layers with sponge cake, I layered these little cakes with Chocolate Meringue!! The soft rich texture of the dark chocolate ganache mousse is contrasted by the soft and light crunch from the chocolate meringue layers!

{Warning} This is a very rich dessert and you might just get addicted to it!

{Easy-to-find-Shopping-List and recipe below}

{Ingredients}

 

For the Dark Chocolate Ganache Mousse:

 

180g Bournville Dark Chocolate

9 Marshmallows

1/2 cup Fresh Cream

*Optional: 2 tbsp. Red Wine of choice - really enhances the Dark Chocolate flavour.

 

For the Chocolate Meringue:

 

3 egg whites

2 tsp cocoa

150g castor sugar

 

{Method}

 

For the Dark Chocolate Ganache Mousse:

 

Melt chocolate and marshmallows in a glass bowl over boiling water. Add fresh cream little by little to keep the chocolate from burning. Lastly, add wine and mix well. Refrigerate for at least 1 hour. Then spoon into a piping bag - it just makes layering the cake with chocolate mousse much easier.

 

For the Chocolate Meringue:

 

Beat the egg white until soft peaks form. Sift castor sugar and cocoa together and add into the egg whites little by little. Beat egg mixture until glossy, smooth stiff peaks start to form. Line a baking tray with wax paper and spoon egg white mixture onto the lined baking tray to form heaps of approximately 3-4cm in diameter. Bake in a pre-heated oven for 20-30 minutes on 200*C. Do not open the oven door unless the meringues are completely baked as they will collapse and the smooth textured meringue will become wrinkly and flat. A good idea might be to test your oven with one meringue first to establish the heat of your oven. If your oven has a dry baking setting, try it. Remember - the meringues needs to bake on the inside as well!

 

{Serving}

 

Wait for the meringues to cool down. Then layer the cake starting with one layer meringue and then a layer dark chocolate ganache mousse. Continue layering until you have your desired serving size. Dust with a little cocoa powder or icing sugar.

{Easy-to-find Pick n Pay Shopping List}

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Ideas Magazine Trunk Show {See what I saw}

On the 14th of July I treated myself and my dear friend Karlien {The One K} to a walk through the first Ideas Craft & Décor Trunk Show at the Simondium Country Lodge on the R45, between Paarl and Franschhoek. The perfect place to see what the creative minds and entrepreneurs are up to and put on display for the dedicated DIY ladies & gents. A lovely intimate event! Here are a few of my highlights, creative corners and beautiful ideas that I simply couldn't resist blogging about!

I simply can't wait to attend it again next year!

 

Terry’s Arts

Terry’s Arts

Vintage Collector's items and beautiful jewellery!

Creative décor by Kruizement: Visit their website

Bokke & Blomme: Find them on Facebook

Have your picture taken 'in Paris'!

Kruizement: Visit their website

Nicoletta ready to roll fondant & cupcake decorations:
Visit their web site, find them on Facebook, follow them on Twitter

Simondium Country Lodge

Something old, something new, can I borrow this beautiful something blue?

Sit outside and enjoy a cup of tea or coffee, romantic and rustic!

For more information on the entrepreneurs & exhibitors visit Ideas Magazine online or get your copy of the Ideas Magazine August Issue!

Maklike Sjokkie Modder Blokkie*



This morning I baked a Quick Chocolate Pudding {Click here to view the video} on the Expresso Morning Show - SABC3. Exactly two years ago I blogged this beautifully scrumptiously looking pudding - the recipe slightly different however. So let me share my version of it with you once again! I just simply couldn't resist taking a bite this morning - even though it was only 08h20 at the time ;)

 

Photo by Günther from Vörsprung Studio via Instagram



 

If you want the Expresso Recipe {click here}, my recipe to follow.

 

Daar is niks lekkerder om wakker te word na 'n Sondagmiddagslapie, na die kombuis toe te sluip en aan die orige Sondagmiddagete se poeding te peusel nie!

Dit is dalk aan jou meer bekend as 'Chocolate Island Pudding' of 'Mississippi Mudd Pudding', maar hierdie familie resep kom nie sommer in boeke voor nie. Elkeen geslag in ons familie verander en las aan hierdie resep na hartelus en hierdie is my weergawe van die Sjokkie Modder Blokkie*:

{Winter Wine Pairing} Weekend Competition in the Winelands!

It was a slightly warmer winter's day, on the 10th of May, as I put on my leather farm-ish boots and headed to the beautiful Avondale Wine Estate to taste and be treated like a winter queen, to indulge in Chef Reuben Riffel's delightfully and deliciously wine paired gourmet soups! {Full post click here}

Now YOU can stand a chance to taste Avondale's perfectly paired wines by entering this Winter Weekend COMPETITION!

{PRIZE} One person stands a chance of winning two tickets to experience the Winter Warmer Pairing at Avondale Wine Estate!

{What you need to do}

1. Send us an email at koekiesencream@ymail.com with the answer to the following question before Sunday 30 June 2013, midnight:

What is the name of the Wine Estate hosting the Winter Warmer Pairing?

*T&C's apply.

The Reci{P}e

{Poppadums, Potatoes, Pepperdews, Peas , Parmesan & Pitted olives}

This is definitely a ReciPe! Easy to remember {as most of the ingredients start with the letter ‘P’} and just as easy to make! I woke up this morning and decided that I wanted to document my post instead of just writing it. By this I mean, literally writing while cooking – and hopefully not getting my PC caught in the cooking-crossfire!

10 Warm-hearted Ways to give back {Father's Day}

Father's Day (16 June) is a very special day on my calendar! Being a little Daddy's girl, this is a day that I really get to spoil my Dad for all the wonderful ways in which he supports, treats and inspires us children throughout the year! This year I got really inspired by Pick n Pay's Winter Hot Lists! And some of the great gift ideas that they have in store!

I have great memories of my Dad and I doing grocery shopping together, particularly those where I would secretly slip in a few packets of sweets or chocolates while he was busy selecting the right and best cut meat or unpacking the trolley. I decided to make my own Winter Hotlist, not for myself, but for my Dad, putting together his all time favourites. This is a definite recipe for success! {See Easy-to-find Pick n Pay Shopping List below}

I also decided to make my #10 a recipe I know will immediately warm up the winter cold and most definitely any Father's heart: A Warm Dark Chocolate Island Pudding! {See recipe below}

{Uniced} Naked Cake Collection!

A dear friend of mine Celesté Prince from Aglow Photography sent me a picture of a ‘Naked Cake’ one day. Little did I know how much I would grow to love this picture! European wedding blogs are going crazy {cakes} about a trend that I think will soon take on in the South African Wedding Cake industry. It’s called Naked Cakes or un-iced cakes. Au natural! I think it’s beautiful! So much of your time as a baker is spend perfection the colour, texture and taste of the cake inside, that I feel it only does justice to also have all of that on display. KoekiesEnCream in collaboration with Jana Jonsson Photography did a shoot last week to put the trend to the test and I must say, I really like the end result. There are just an endless amount of creative ways to display Naked Cakes! Flowers, birds, sweets and lovely treats, all used to decorate these contour cakes – whether it’s for an inside or garden wedding, a girly tea party or just a pretty birthday cake, naked cakes will certainly leave your guest asking {to see} more!

For more information or to order a Naked Cake contact koekiesencream@ymail.com or visit our Facebook page: KoekiesEnCream

{The KoekiesEnCream Naked Cake Collection}

A Turkish {KitKat} Chocolate Delight!

There is no doubt about it, Winter is here! Snuggle up, get the fire place going, stock up on your favourite Pick n Pay goodies and wine and dine at home! After a lovely dinner with friends, just like the KoekiesEnCream Ham, yes ma'am recipe, what will you serve for dessert? Quick? Easy? Tasty? AND visually attractive to the 'gourmet' eyes out there?

KoekiesEnCream created a Turkish {KitKat} Chocolate Delight Dessert just for you! This is a delicious sweet {with a hint of lemon} dessert. One log will definitely be more than enough for four guests. So, while the fire sets the ambience of the evening, let your canapé style dinner {Ham, yes ma'am} create the excitement among your guests and leave their tummies with just enough space for the delight that you are about to serve them! {Easy-to-find Pick n Pay Shopping List below}