Baking| Dark Chocolate & Strawberry Mini Cloud Gateaus … For #NellysBigDay

Marriage Tip # 100 “Dot daily with a sense of humor”
Elizabeth Besa Quirino

Dark Chocolate & Strawberry Mini Cloud Gateaus

“And …I said YESSSSS!”
It happened one November midnight, in Twitterverse, we saw this tweet from our dear Nelly @ nella22. Without missing a beat, we all knew Nelly had “said YES” to her beloved “M”,as she sweetly calls Brian Murray, her fiancé.
So here we are, Nelly dear, your friends in the food world, wishing you and Brian,all the best. And with our wishes, a simple recipe with an easy formula for a life of bliss, rich with EVERYTHING in it!
Mix together: A lot of Love, Patience, Perseverance, Respect, Courage, Strength, Trust, Kindness, Honesty, Compromise & Great Sex.
Stir in : Equal Parts of Love, Support, Faith, Fidelity, Hope, Validation, Friendship, Forgiveness, Communication.
Cook over slow simmer for the rest of your life. Dot daily with a Sense of Humor.
Leave out the nagging, sarcasm, skepticism, doubts and stubbornness.
Serving Suggestions: Best prepared daily. Serve with flourish because Married Life is a FEAST. Live it with flavor, spice it with unconditional love, enjoy its richness.
Recipe Notes: Some ingredients won’t always be fresh or available. Or the heat may flare up and the anger spills over. Simmer down and douse the flames with all the LOVE you can throw in.
Enjoy the feast of marriage, love and life!
{Written by : Elizabeth @Mango_Queen}

Dark Chocolate & Strawberry Mini Cloud Gateaus These Dark Chocolate & Strawberry Mini Cloud Gateaus were a big hit! Can’t go wrong with dark chocolate and strawberries, a pairing made in heaven. These were decadent and festive, almost a gateau celebration in themselves, so I am posting them for sweet Nellys Virtual  Bridal Shower! I got in on the event a little late, but am thrilled to be part of the surprise bridal shower for this very sweet lady with a very sweet tooth! Thank you Sanjeeta for roping me in, me who loves LOVES twitter to death, but have been missing from it for far too long. It’s good to be back in the midst of all the frenzied tweets, the excited timelines, the viral food talk … and the fun events and camaraderie for great tweeps like Nelly or rather Marnelly!Dark Chocolate & Strawberry Mini Cloud Gateaus Just back from a short, wonderful trip to the Land of the Rising Sun, a trip I could only have dreamt of, a country I never imagined I would be fortunate enough to visit, and bets placed on the fact that the dwarves would miss me and their organised lives which was about to be upside down for 4 days! To cushion the kids rough ride, I made them these Dark Chocolate & Strawberry Mini Cloud Gateaus … I hear they were divine, and so can’t resist sending them {virtually} for Nelly’s bridal shower!!

Dark Chocolate & Strawberry Mini Cloud Gateaus Best wishes to you sweet Nella for this most wonderful time of your life. Hope your days with M are filled with passion and love. ENJOY!!!

Dark Chocolate & Strawberry Mini Cloud Gateaus It’s been wonderful being part of this huge, fantastic, very excited group Nella’s virtual bridal shower brought together. We whispered loudly, we emailed ferociously, we confused each other endlessly {12am/12pm/EST???}, we giggled, we laughed like nervous brides {and grooms?} … and we supported each other! Please catch our posts us on twitter with #nellysbigday, and on the linky love below.Dark Chocolate & Strawberry Mini Cloud Gateaus These mini gateaus were made out of a leftover layer from a 16th birthday cake I made for my daughters dear friend. The order – “Cake to be made, CHOCOLATY CHOCOLATY CHOCLATY, oh, with strawberries too!” Pictures were taken and mailed at each stage {making me very nervous}, drafts of what was to be written on top down to the last dot and dash, NO CHANGES AT ALL, colour combinations … and the phrase ‘very chocolaty‘ being rung out repeatedly! So many instructions that I almost lost my nerve and whatever creative bend of mind I possessed.Dark Chocolate & Strawberry Mini Cloud Cake{If you wish to make the birthday cake, then you will need 2 portions of the batter for 2 cakes that will give you a 6 layer cake, enough for about 20-25 folk. The chocolate pastry creme filling is enough for a 6 egg cake, with a little extra.}


Dark Chocolate & Strawberry Mini Cloud Gateaus

Prep Time: 45 minutes

Bake Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 mini gateaus

Dark Chocolate & Strawberry Mini Cloud Gateaus

Light as cloud, mini dark chocolate cakes, smothered with a deep chocolaty pastry creme, strawberries nestled within. Dust with white chocolate shavings, and a sprig of mint ... get set for the holiday season!


150gms plain flour

30gms cocoa powder

2 tsps baking powder

pinch of salt

150gm powdered sugar

5tbsp neutral oil

5 tbsp water

3 eggs, separated

Zest of 1 orange

1tsp pure vanilla extract

Chocolate Pastry Cream

1/2 cup granulated sugar

2 egg yolks

1 vanilla bean, scraped

Pinch of salt

170gm dark couverture chocolate 5-65%, room temperature

200ml low fat milk, hot

100ml low fat milk, cold

40-50gm cornflour


  1. Preheat the oven to 190 degrees C. Line an 8"springform tin. (the original recipe uses 2 8" sandwich tins)
  2. With a balloon whisk, mix the flour, cocoa, baking powdered sugar and salt in a large bowl. Reserve.
  3. In another bowl, beat the egg whites till they hold medium firm peaks. Keep aside.
  4. Whisk the oil, water, yolks, zest and vanilla extract together and on low speed, mix into the dry ingredients until smooth.
  5. Fold the whites gently into the yolk mixture.
  6. Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
  7. Leave in tin for 10 minutes, & then cool completely on rack.
  8. Once cool, cut into 4 layers. Stack up the layers and cut into 4 X 3" circles to fit into 3" dessert rings.{16 circles}
  9. Place a layer of cake, top with a generous tbsp or two of chilled pastry creme. level the creme with an offset spatual, scatter chopped strawberries, follow with another layer of cake, and then a tbsp or two more of pastry creme. Scatter chopped strawberries on top. Repeat with the other rings. Leave to set for 4-6 hours, preferably overnight.
  10. Serve with freshly halved strawberries, a dusting of icing sugar, white chocolate shavings and a sprig of mint.
  11. Chocolate Pastry Cream
    {Stove top method}
  12. Bring the milk, vanilla sugar and a pinch of salt to a gentle boil in a pot.
  13. In the meantime, whisk the egg yolks and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture.
  14. Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. And then stir in the rest of the milk until the mixture is well combined.
  15. Transfer the whole mixture into a pot, with the chocolate and seeds scraped from the vanilla bean, and heat it under low setting. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
  16. Once the custard has thickened, take it off the heat, and strain / pour it into a clean bowl. Allow to cool to room temperature, and then chill in the fridge for 2 hours.It should be thick and spoonable.
  17. {For the Thermomix}
  18. Whiz the sugar in the TM bowl on Speed 9 for 10 seconds, then add the yolks and run on Speed 5 for 5 seconds
  19. Mix the cornflour into the cold milk.
  20. Add the chocolate, and warm milk to the TM bowl, and begin cook at 100C / 7 minutes, Speed 4. As soon as the TM begins to run, pour in the cold cornflour mix into the bowl through the shute, and shut.
  21. Check after 7 minutes if the pastry creme is as thick as you like, else run for another few minutes. Immediately transfer to a serving bowl and proceed as above.

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This is my recipe/post for the virtual bridal shower for Nelly hosted by Sanjeeta kk at Lite Bite.
Special thanks to Heather for the logo, Elizabeth for the intro write up and to Junia for the spreadsheet.
Intro paragraph written by Elizabeth @Mango_Queen

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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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