NOTHING describes love more than pink confections and heart shaped creations as The Maya Kitchen celebrates romance this month of February.
The Chocolate Strawberry Mousse Temptation Cake is a playful blend of yellow cake topped with chocolate mousse and pink mousse with a dusting of cocoa powder on top. Strawberry Panna Cotta Mini Tarts are bite sized pastry shells filled with a yogurt and cream mixture and topped with fresh strawberry. Devil’s Chocolate Heart Cake is frosted with lush chocolate icing, and topped with whole cherries.
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Devil’s Chocolate Heart Cake
Cake:
1 pack MAYA Decadence Devil’s Food Cake Mix 550g
1 cup water
2 pieces eggs
1/4 cup oil
1/2 cup coarsely chopped walnuts
Chocolate Icing:
1/2 cup cocoa powder
1 teaspoon coffee
2 cups evaporated milk
1 cup condensed milk
1/4 cup all purpose flour
2 teaspoons baking soda
1 tablespoon butter
For decoration:
Bottled cherries with stem (2–280 grams bottle)
Preheat oven to 350ºF. Grease and line the bottom of two 9-inch heart pans or two 9-inch round pans. Set aside.
Prepare cake as per package directions, then incorporate chopped walnuts. Pour into prepared pans and bake for 20-25 minutes or until done. Let it cool.
Prepare chocolate icing: In a heavy bottom saucepan mix together first five ingredients. Cook until thick or spreading consistency, add in baking soda and butter. Slightly whisk mixture until smooth.
To Assemble: Put one layer of cake onto serving plate, spread 1/4 portion of icing. Top with the second layer of cake. Frost top and sides of cake with the remaining chocolate icing. Decorate top of cake center with cherries with stem arranged in heart design.
Yield: 10-12 servings
Strawberry Panna Cotta Tarts
Cake:
1 pack MAYA Decadence Chocolate Fudge Brownie Mix 500g
Filling:
1 1/2 cups heavy cream
1 1/2 cups flavored yoghurt
1/4 cup sugar
3 tablespoons powdered gulaman fresh strawberries, sliced
Bake chocolate fudge mix according to package direction. Cool, then crumble the brownie cake. Press crumbs halfway on sides of ten 3-ounce tart molders lined with paper cups. Chill.
Prepare filling: In a heavy saucepan, combine cream, yoghurt, sugar and powdered gulaman. Cook in a very low fire until sugar and gulaman dissolve completely for about 5-10 minutes. Cool slightly, unmold chilled tart crust and remove paper liner. Turnover and pour filling. Chill until set. Top with sliced fresh strawberries.
Yield: 10 tarts
Chocolate Strawberry Mousse Temptation Cake
Cake:
1 pack MAYA Decadence Yellow Cake Mix 520g
3 pieces eggs
1 cup + 1 tablespoon water
1/3 cup oil
Acetate strips (4x20”)
Choco Mousse:
200 grams bitter sweet or semi sweet chocolate chips
2 tablespoons unflavored gelatin
¼ cup cold water
¼ cup hot water
1 pack all purpose cream (250ml.), chilled
Pink Mousse:
2 tablespoons unflavored gelatin
¼ cup cold water
¼ cup hot water
200 grams strawberry chocolate chips
1 pack all purpose cream (250ml.), chilled
Grease and line the bottom of 9x9x2–inch round pan. Set aside. Prepare cake mix as per package directions and pour into prepared pan and bake for 30–35 minutes or until done. Cool. Wrap acetate strip around cake. Tape ends of acetate to put it in place. Set aside.
Prepare Chocolate Mousse: Melt chocolate over double boiler.
In another bowl, combine gelatin and cold water, stir until gelatin is completely dissolved and mixture is clear. Add half to half portion of melted chocolate. Mix remaining to the second half part of chocolate mixture. Cool slightly. In a mixer bowl, whip cream until doubled in volume. Divide into 2 portions. Add half of whipped cream mixture into first half portion of chocolate mixture. Layer on top of cake. Chill.
Prepare pink mousse: Follow the same procedure as chocolate mousse. Top first half of the pink mousse mixture over chocolate mousse layer. Set aside to set. Add remaining portion of whipped cream to second half part of chocolate mousse, layer mixture on top of pink mousse. Repeat the same procedure with the remaining pink mousse and whipped cream then layer on top of chocolate mousse. Decorate top of cake with heart stenciled cocoa powder.
Cake should have 5 layers:
1st layer – Cake
2nd layer – Chocolate Mousse (first half)
3rd layer – Pink Mousse (first half)
4th layer – Chocolate Mousse (remaining half)
5th layer – Pink Mousse (remaining half)
Yield: 8-10 slices (Press release)