{Recipe} The Chocurian

This is THE CAKE for anyone and everyone who absolutely worships the two edible kings: dark chocolate and durian. The rich luscious intensity of dark chocolate complements seamlessly with the notoriously pungent durian which packs a huge punch of flavour. The combination? Heaven.

The cake consists of a chocolate sponge, durian mousse and a ganache. As I have a very poor track record with sponge cakes, I entrusted this difficulty to the reliable Green’s cake mix. My initial choice was Betty Crocker’s but it seems that Kuching does not stock this particular brand of cake mix. Such is our depravity. Green’s is good enough as the end product is far from being too sweet, something I truly detest in cakes.

Fresh eggs are ideal too.

As for the durian, I would suggest using Malaysian ones for greater flavour. I find the taste of Thai durians less intense, in other words, lacking that kick of oomph! As we had five durians in the house, with each offering very different tastes, textures and aromas, I had a great combination of flavours for my durian mousse.

Personally, I love durians that are very sweet with a bitter twang, fibrous but creamy and with small soft seeds. These are truly the best. EVER.

Some more food porn.

Clearly visible are some almonds in the ganache. For this particular cake I used Whittaker’s 62% Cocoa Dark Almond, which I truly regret as nothing compares to Lindt’s 85% Cocoa Bar. Not only did the almonds make cutting the cake a massive chore, the chocolate was a tad too sweet for my liking, though the almonds provided a nice crunch. If you like your cake rich and intense, then the darker option is for you, just as it is for me!

The Chocurian

For the cake:

1 packet Green’s (or any one of your favourite brands) chocolate sponge cake mix

4Tb unsweetened cocoa powder

2 eggs

4Tb butter, softened

150ml reduced fat milk

For the durian mousse:

250g durian pulp, seeds removed

100ml coconut milk

180g thickened cream, for whipping

For the ganache:

150ml cream

200g dark chocolate

For the cake: Preheat oven at 180 degrees Celsius. Lightly grease and flour an 8 inch springfoam tin. In a mixing bowl, empty contents of cake mix. Add cocoa powder and eggs, mix well on low speed. Add butter and beat until incorporated. Add milk and beat at high speed for approximately 3 minutes, making sure to scrape down the sides of the bowl. Pour mixture into prepared tin and bake for 40-45 minutes. The cake is ready when it springs back to touch. Remove from oven and allow to cool on a rack.

For the durian mousse: Cook coconut milk and durian pulp in a small saucepan at low heat until the texture thickens. Ensure that the mixture does not burn. Set aside to cool completely. Whip the cream until the texture is firm. Fold cream into the cooled durian mixture.

For the ganache: Heat cream in saucepan, careful that it doesn’t boil over. Break chocolate into small pieces in a bowl. Once cream is ready, pour on top of the chocolate and stir until the chocolate melts.

To assemble: Carefully cut the cooled sponge cake into three equal layers. Spread 1/2 of the chocolate mousse on the bottom-most layer. Lay the next layer atop the mousse and repeat previous steps. Once the top layer is in place, pour ganache, smoothing down the sides. Serve in slices, best with a cup of hot milk coffee!

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