Has dynamite ever dazzled your taste-buds in just one bite?It certainly hasn’t unless you have tried out my scelerisque sensation!
The name says it all. This dessert is an utter sensation of chocolate flavours layered together with scrumptious whipped cream. It is bound to become an instant chocolate-lover favorite!
Yield: 4 desserts
Tine: 1 hour 45 minutes
Ingredients
For the chocolate pudding:
- ¼ cup cocoa powder
- ¾ cup sugar
- 6 tsp cornstarch
- 2 ⅛ cups milk
- 1 ½ tsp vanilla extract
- 5 tsp butter
- 3 tablespoons roughly chopped white and milk chocolate
- For the mini chocolate cake:
- 1 cup self raising flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- 1 egg
- ½ cup buttermilk
- ½ cup oil
- ½ cup hot coffee
- 1 tsp vanilla extract
For the whipped cream:
- 1 ½ cups cold fresh cream ( whipping or heavy cream)
- ½ tsp vanilla extract
- 2 tablespoons confectioners’ sugar
For decoration:
- ¼ cup chocolate shavings
For the caramel ornament:
- ¾ castor/granulated sugar
INSTRUCTIONS
- Preheat the oven to 180 degrees Celsius.
- Line a loaf tin with parchment paper.
- To prepare the cake, sift all the dry ingredients into one bowl(self raising flour, sugar and cocoa powder)
- In a separate bowl, beat the egg and gradually whisk in the oil, buttermilk, coffee and vanilla extract.
- Add the wet ingredients to the bowl with the dry ingredients and whisk until the cake batter is smooth. (It should be quite runny by now.)
- Pour the cake batter into the cake tin and bake for 30-35 minutes( until a wooden skewer or toothpick comes out clean when inserted).
- Let the cake cool for 10-15 minutes.
- Run a dinner knife along the sides of the baking tray before carefully tipping over the tin to remove the cake.
- Cover the cake until it is needed.
- To make the chocolate pudding, combine the sugar, cocoa powder and cornstarch in a medium sized saucepan.
- Gradually add in the milk, whisking constantly to avoid lumps.
- Heat the pudding mixture over medium-high heat for about 7-10 minutes until thickened and bubbling, while whisking continuously. Boil for a further one minute when bubbles begin to form.
- Transfer the pudding to a bowl and stir in the butter or margarine.
- Cover with cling/plastic wrap, ensuring that the cling wrap is touching the top of the pudding (to avoid having a skin forming on the top).
- Refrigerate for about 25 minutes, till completely chilled.
- To make the caramel ornament, lightly oil the back of four ladles.
- Place the castor sugar in a medium sized saucepan and heat the sugar over medium-high heat.
- The sugar is slowly going to start melting. You may stir it with a wooden spoon to quicken the process.
- As soon as the sugar has all melted, let it boil for 30 seconds and remove it from the heat. (It can burn in the blink of an eye, so it is important not to leave it on the stove any longer.)
- While the caramel is hot, using a wooden spoon drizzle the hot caramel onto each one of the ladles, creating a pattern of your choice. (It is advisable to work fast during this step because the caramel will be harder to drizzle when it has cooled).
- Let the caramel you drizzled onto the ladles cool before lifting off each caramel ornament. (This should not be difficult if you had lightly oiled each ladle).
- To make the the whipped cream, whisk the fresh cream and confectioners’ sugar using an electronic mixer for about 1 - 1½ minutes, until stiff peaks form.
- To assemble the dessert, start by slicing the cake and cutting it into small cubes.
- Assemble four wine glasses or dessert bowls and place 3-4 tablespoons of the chocolate pudding on the bottom of each one.
- Layer a few of the cake cubes on top of the pudding layer until it is completely covered.
- Add about 4 tablespoons of the whipped cream on top of the cake layer.
- Repeat those last three steps with the pudding, cake and whipped cream.(The layers don’t have to be perfect.)
- Garnish the top of the final layer with the chocolate shavings and a caramel ornament for each of the desserts.
