Thursday, December 24, 2009
It is a special month with many celebrations. My auntie's visit in the beginning of the month was considered the first celebration I had in December. Then today, Dec 24 is T's birthday. "Happy Birthday, T !!!". I am so glad I can share the special day of his existense in this world with him. And tomorrow's Christmas, and it is also R, my cousin's birthday. Yes, it is very special to be born on a Christmas day. "Happy Birthday, R !!!"
And also I just got an Award from Anncoo of Anncoo's Hobby after receiving another Award early on from Sue Sparks of Munchkin Munchies. I love this festive season with lots of joy. "Thanks, guys for considering me to accept these Awards!" Visit Anncoo's Hobby and Munchkin Munchies to explore the wonderful world of both cooking and baking!
To you all "Merry Christmas! Merry Christmas!"
Today is a working day, so I and T don't really have any special thing to do except dinner tonight. We will go to have his favorite Vietnamese food. Last night I had prepared a surprise at my place waiting for him to turn on the light and see later tonight. And a birthday is not complete without a home-made birthday cake, right?
So for this special day, I have picked to bake Chocolate Mousse Cake from Dean Brettschneider's Global Bakinglast night. It was practical and didn't take up a lot of time. And let's see how it tastes tonight.
CHOCOLATE MOUSSE CAKE
Adapted from Dean Brettschneider's Global Baking
Makes a 20cm-diameter heart shaped cake
- Couscous > 150 grams
- Water > 450 ml
- Dark chocolate > 40 grams
- Granulated sugar > 180 grams
- Vanilla essence > 2 teaspoons
- Cover the bottom and sides of a 20cm-diameter heart shaped cake ring with aluminium foil.
- Mix all ingredients together in a saucepan. Bring to boil and stir constantly.
- Once boiled, reduce the heat and simmer for 10 minutes until the mixture becomes a thick paste. Keep stirring to avoid burnt mixture.
- Once the mixture is warm to touch, press it into the base of the cake ring.
- Dark chocolate - chop into small pieces > 285 grams
- Silken soft egg tofu > 600 grams
- Corn syrup > 45 ml
- Icing sugar > 3 teaspoons
- Kahlua > 45 ml
- Melt chocolate in a bowl over a saucepan with simmering water.
- Set aside to cool.
- Place silken tofu, corn syrup and kahlua in a blender and blend until smooth.
- Add melted chocolate and continue blending for 2 minutes more.
- Remove the base from the refrigerator and pour mousse mixture over it.
- Cover with cling film and refrigerate. Allow to set overnight.
- Decorate the next day.