Chocolate Lemon Mousse Cake ( Chocolate Recipe)

by Tarla Dalal

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Added to 595 cookbooks This recipe has been viewed 54935 times

Rich chocolate cake topped with a tangy lemon mousse.

Chocolate Lemon Mousse Cake ( Chocolate Recipe) recipe - How to make Chocolate Lemon Mousse Cake ( Chocolate Recipe)

Preparation Time: 30 mins Cooking Time: 40 mins Total Time: 701 hours 10 minutes 1Makes 1 servings
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Ingredients

To Be Mixed Into A Soaking Syrup
2 tbsp sugar
1 tsp lemon juice
1/3 cup water

For The Lemon Mousse
1 tbsp cornflour
1 cup milk
4 tbsp sugar
1 tsp grated lemon rind
2 tbsp lemon juice
2 to 3 drops yellow food colouring
5 gms agar-agar (china grass)
200 gms fresh cream

For The Chocolate Cake
1/2 cup plain flour (maida)
1 tbsp cocoa powder
2 tbsp sour curds (khatta dahi) (dahi)
1/4 tsp baking soda
1/4 cup melted butter
1/3 cup powdered sugar
1/2 tsp vanilla essence

For The Garnish
whipped cream
lemon slices
mixed fresh fruits
mint sprigs

Method

For the lemon mousse

Dissolve the cornflour in 3 tablespoons of cold water. Keep aside.
Heat the milk, add the dissolved cornflour and sugar and bring to a boil. Cool completely.
Add the lemon rind, lemon juice and lemon yellow food colouring to the milk and mix well.
Dissolve the agar agar in 1/2 cup (100 ml. ) of water and cook over gentle heat till the agar agar dissolves. Keep warm.
Gently whip the cream till soft peaks form and keep refrigerated.
Mix the lemon mixture, agar agar and cream together using a spatula.

For the chocolate cake

Sieve the flour and cooca powder. Keep aside.
Mix the curds and soda bi-carb in a bowl and keep aside.
Combine the butter, sugar and 1/4 cup of hot water in another bowl.
Add the flour mixture, curds and vanilla essence and mix to make a smooth batter.
Put the mixture in a 200 mm. (8") diameter greased baking tin.
Bake in a pre-heated oven at 200°c ( 400°f) for 30 minutes or until a knife inserted in the cake comes out clean.
Remove from the oven and cool.

How to proceed

Place the chocolate cake in a 200 mm. (8") diameter loose bottomed cake tin. Sprinkle the soaking syrup over it.
Spoon the lemon mousse mixture over it. Refrigerate till the mousse has set completely.
Unmould the mousse cake.
Garnish with whipped cream, lemon slices, fruits and mint sprigs.
Serve chilled.

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