Baking | Dark Chocolate Kumquat Amaranth Mousse Cakes … deliciously ending 2013 gluten free

“Build your life on your dreams; because dreams never have bad endings.”
M.F. Moonzajer

Dark Chocolate Kumquat Amaranth Mousse CakesDark Chocolate Kumquat Amaranth Mousse Cakes … had to be a delicious end to the year. It’s the time of the year when you feel indulgent. How much better can it get than deep dark sinful chocolate paired with bittersweet kumquats in syrup? Yes, it’s the kumquat time of the year too. My little tree is happily laden with fruit and bursting with vibrant orange colour.

Dark Chocolate Kumuat MousseCitrus is certainly a mood uplifter, the colour orange more so. The mousse is a spin off on the dark chocolate mousse I baked for a guest post at Cookaroo not so long ago. I had her in my thoughts this time as well as I reached for a bar of delicious Ghiradeli 100% dark that she had gifted me.  {Please use a 72% if you like. This is REALLY DARK and we love it!}

Dark Chocolate Kumquat Mousse The time had come …

Dark Chocolate Kumquat Amaranth Mousse Cakes Like most of my recipes, this one too just went along as I baked. Reached for a bit of this, a tad of that. Tasted for sweetness BEFORE adding the beaten egg. Yes, some honey would balance it beautifully, and add some moistness too. That because I had amaranth flour I thought I’d use as well. It would add body to the mousse!

Dark Chocolate Kumquat Amaranth Mousse Cakes Intense were the chocolate flavours that escaped the oven, the orange weaving a magical spell. The daughter followed her nose to the kitchen. “Chocolate! I smell chocolate“. Yes it’s the time of the year indeed when deep, dark, indulgent, sinful is good!

Dark Chocolate Kumquat Amaranth Mousse Cakes It’s been a good year 2013. Lots happened. For me the most significant has been my foray into wholegrains  and my near complete departure from plain flour. New flours that dance in my head … amaranth, finger millet, barley with the trusted old cornmeal, buckwheat and almond meal.Amaranth chocolate cakeIt’s been another year of learning from friends and the huge large hearted food community. Also another year to be able to share the goodness with readers of my blog, everything I learnt, everything that inspired me. There was so much!

Neel LFPHomemade evaporated milkPhotography. Can’t thank Neel @ LFP enough for reigniting the learning process. He large heartedly ran a 30 day course that covered all the basics you would want to learn about food photography. Creative Live & Andrew Scrivani was yet another eye opener. I learnt to experiment more. Thought about reflectos, diffusers, more props, shadows, light, more light ….Tropical Coconut Milk Rice Pudding

Smells of everydayOh yes… I tried to pin more! Lots more. Pinterest is one place I can live forever. Have you been bitten by that bug yet? Find me on Pinterest, join if you like, make boards, build collections, get inspired, stay inspired. Dream some more!PINK

World Photography Day Did I mention Instagram? I began my first baby steps on Instagram this year too. Little, tiny ones. I haven’t won the battle there as yet but I love it to bits. I am still struggling to get one food photo each day … and sneak in some random ones too. Fuel My Blog was sweet enough to offer me anything I liked from Instajunction.

Instagram PABIf you like Instagram, and like taking photos and sharing them with friends, then Instajunction is for you. They offer you quirky fun prints off instagram. Not just boring stuff you can buy on the high street, but fun and exciting things that you want to carry around and show off to people all day long. It’s easy to use too!

Instagram PABLike this beautiful charm bracelet I got for the teen. It took us some time to figure out what to pick. They have some good stuff there! It was finally a charm bracelet. Now she’s set to show off her sweet pooch Coco, a 1990 shot of her old folks … and some more Coco!

Instagram PABCool eh? So much better than just some random off the shelf unpersonalised thingamajig! They’ve got a fab range of stuff from cufflinks to charm bracelets, magnets to framed pictures, sticker books to coasters, Polaroid style cards to wall vinyls … and plenty more. Fantastic quality, speedy delivery anywhere in the world and all at sensible prices. Check it out!

World Photography Day Also, thank you to Google for flying me to beloved Mumbai for a fabulous day out … photography rocks!! World Photography Day  & Google went hand in hand … and I absolutely LOVED being a part of it!

Dark Chocolate Kumquat Amaranth Mousse Cakes

“There is no real ending. It’s just the place where you stop the story.”
Frank Herbert …

Until then  Stay Hungry, Stay Foodish! Have a brilliant 2014!

… catch you on the other side.

Recipe: Dark Chocolate Kumquat Amaranth Mousse Cakesyour picture

Summary: Deep, dark, CHOCOLATY, indulgent and gluten free, these Dark Chocolate Kumquat Amaranth Mousse Cakes do really please the die hard chocolate lovers. Use a semi sweet chocolate if you like instead. Serves 6

Prep Time: 15 minutes Total Time: 40 minutes Ingredients:

  • Kumquat jam {or use 100g bitter marmalade}
  • 10 small kumquats
  • 50g sugar
  • 30ml water
  • Dark Chocolate Kumquat Amaranth Mousse Cakes
  • 150g dark chocolate {I used 100g 100% dark and 50g 52% couverture}
  • 35g honey
  • 100g butter
  • 1 egg
  • 30g sugar
  • 20g amaranth flour
  • 1/2tsp vanilla bean powder
  • Vanilla cream chantilly
  • 100ml low fat cream , chilled
  • 25g powdered sugar
  • 1/2 t vanilla bean powder

Method:

  1. Kumquat jam
  2. Halve the kumquatsand remove seeds.
  3. Place all ingredients in non reactive pan and simmer for 10-15 minutes until the peel is soft. Cool and blend. {Reserve a few for garnish}
  4. Dark Chocolate Kumquat Amaranth Mousse Cakes
  5. Preheat oven to 170C. Line 6 3″ dessert rings with foil. Place on baking tray.
  6. Place the chocolate, butter and honey in a large bowl. Microwave for 2 minutes, one minute at a time until melted and smooth. Cool slightly.
  7. Beat the egg with the 30g sugar and vanilla bean powder until fluffy and mousse like.
  8. Fold 1 tbsp chocolate mix into beaten egg to lighten it. Fold remaining egg mix into chocolate mix. Gently fold the amaranth flour in.
  9. Divide into desert rings and bake for 12 minutes.
  10. Cool completely in rings and chill for 30 minutes.
  11. Vanilla Chantilly Cream
  12. Whip all ingredients to medium stiff peaks.
  13. Top the cooled cakes. Garnish with candied kumquats halves.
  14. Serve at room temperature.

Don’t miss a post Also find me on The Rabid Baker, The Times of India

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Comments

  1. have a brilliant 2014 deeba!!! Loved all your photographs in the past year…keep them coming :)

  2. Wow..such a happy happy post Deeba. Thank you so much for making my day happier :-)
    This mousse cake is all things I love, and drop dead gorgeous pictures…so much to learn.

  3. Another simply beautiful post from you, Deeba, pinning the pics now. Amaranth is so expensive here in Australia. I have replaced it with buckwheat when I cook your recipes. Thanks also for the links to the photography peeps… happy new year.

  4. Exquisite and refined! A fabulous way of starting the year.

    Cheers,

    Rosa

  5. Dear Deeba,

    The post is full of vivid visual imagery and stunning expressions!

    Love the quote ” ……..get inspired, stay inspired. Dream some more!…”

    We look forward to many more spectacular entries from you!

  6. Happy New Year to you and the family Deeba. The photos are getting better and better, and I love the experimenting with new grains. I am slowly but surely embracing baking. Watching this space with interest! x

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