Thursday, May 16, 2013

Coconut Molasses Mousse Cake or Nolen Gurer Cake

Molasses Coconut Cake

I have already realized that I’m complaining too much about the Heat. Frankly speaking I really can’t help it but complain. Neither I can move to a cooler place nor I cat sit right next to the air conditioner all day long. Few days back when I was talking to one of my closest buddies we just laughed about how we used to get fooled by our grandparents on small things. One of the remarkable things was trying to include winter’s special items on menu so that you will feel winter is around. I know it sounds very kiddish but we used to believe on them. And I was joking to my friend to try that now. But on the later part of the day I actually convinced me to do the same.


Molasses Mousse Cake

Initially I was planning to have some spicy item but due to the heat I opted for dessert. As we are talking about winter I couldn’t think about anything except Nolen Gur or Molasses. An Easy-peasy 'Patishapta' or crepe with coconut-jaggery(molasses) filling was in my mind to satisfy my crave. But when I actually landed to the reality from my 'Patishapta' fantasy I realized it will be next to impossible to stand by the gas for such a long time under this scortching sun. So I was in search of another winter thing which will be very much possible in summer too.

Molasses Tea Cake

After draining my energy and destroying my friend’s brain cells I decided to stick to the core ingredients but still had no idea what to do with them! Finally I came up with a brilliant idea (patting my back now while I’m writing this up) to use our regular Desi ingredients to create a lip smacking Bhin-deshi or Foreign Dessert.

Molasses Coconut Cake with Molasses Mousse Ganache

Let me give you some hints; it's sugar free and also honey free. In each bite you will experience Heaven! Okay enough for it now. Here I ‘Proudly’ present my dessert Molasses Coconut Cake. Yes you read it right! It’s ‘molasses’ or jaggery which is famous as ‘Nolen Gur’ in West Bengal, India. This super moist rich cake is full of coconut and will melt in your mouth in no time but the flavors will linger for longer period. I used the molasses in the cake batter to add sweetness and unique flavor. And to double up the taste of molasses I used the ‘Molasses Mousse’ as ganache. If you are not so comfortable with the overload of molasses use regular vanilla mousse on the top or a scoop of vanilla ice-cream.

Molasses Mousse Ganache Cake

Here is the recipe of Molasses Mousse Cake.

Preparation Time: 15 mins
Cooking Time: 40 mins
Resting Time: 0 mins
Total Time: 55 mins
Yield: 8 servings

Ingredients:

For the Molasses Cake:

All-purpose flour: 1 cup
Desiccated coconut: 1 cup
Butter: 4 tbsp
Egg: 1, large
Molasses: ½ cup
Milk: ¼ cup
Baking soda: 1 tsp
Grounded Nutmeg: ½ tsp
Grounded cloves: ½ tsp
Grounded green cardamom: 1 tsp


Thick Coconut Cream: 400 ml (you can also use regular cream)
Molasses: ¼ cup
Coconut powder: ½ cup (optional)
Milk powder: 1 cup
Cardamom essence: 1 tsp

For elaborate recipe of Molasses Mousse with step by step pictures click Here.

Preparation:

Before you start your preparation, make sure all of your ingredients are at room temperature. Take a large mixing bowl and beat the softened butter in it.


Pour half of the molasses and beat until both creams together. Add rest of the molasses and beat again. Don’t over beat anyway. otherwise it will be grainy in texture.


Crack the egg and beat until the mixture is fluffy and pale in color. Again do not over beat the mixture.

Place a sieve on the top of the bowl. Add half of the flour and baking soda in the sieve and sift them together until everything comes together. Carefully mix them in light hands. Avoid over mixing. I’m sure you don’t want to ruin the aeration you had created just before.

Add rest of the flour in sieve with the grounded nutmeg and clove, Sift and mix.

Add desiccated coconut and mix lightly.


Pour the milk little by little right into the mixture by one hand and keep mixing by other hand. Make sure the mixture is not too wet. It should be sticky and dense.


Fold cardamom powder with the mixture with very light hand.


Preheat the oven to 1800C. Prepare the baking pan by greasing little butter and dusting 1 tsp of flour. Tap off the excess flour. Pour the cake mixture into the pan. I used 10” round baking pan.

Level off the top with a spatula. I had little extra spice mixture so I added it here on the top.


Now bake the cake at 1800C for 40 mins in the middle rack of the oven. Do the skewer test to confirm the cake is done. Insert a skewer in the middle of the cake. If it comes out clean or with little dry crumbles your cake is done. But if it comes out with sticky mixture, bake the cake for additional 5-10 mins or until the skewer comes out clean or dry.


Once the cake is done, leave it inside the oven for 10 mins. Remove the cake after 10 mins and drop it on the kitchen counter from 1” above. It will help the cake to leave the pan easily and without destroying the shape. Place the cake on wire rack for 20-30 mins or until cake is cooled completely.

While the cake is cooling, prepare the Molasses Mousse. Take a medium mixing bowl and combine all the ingredients under ‘For the Molasses Mousse one by one and beat with an electric beater for 2-4 mins or until everything is coming together. For elaborate recipe with step by step pictures click Here.

Nolen Gurer Mousse 

Pour the mousse on top of the cake and allow it to drop little bit. If you don’t like the way it looks then spread the mousse evenly on the surface. Leave it for 1-2 hrs to settle. Once settled garnish it according to your choice. I used some Molasses and Peanuts Chikki or Peanut Brittle to decorate surface and drizzled some molasses on the top for the final touch.


Serve at room temperature. This cake tastes best on the next day of baking. Don’t refrigerate or freeze the cake, thus you will destroy the flavors. Just cover with the cling film or foil and set aside at room temperature. The cake will be good for next 3-4 days this way. If you want to keep it for longer period, use a covered pot to store and refrigerate it though I wouldn’t recommend this. After refrigerating the taste won’t be as good as it is at room temperature.


Relish this scorching summer by adding 1 or 2 scoop(s) of Molasses Ice-cream or Coconut Ice-cream with a slice of the Molasses Mousse cake. I’ll do this next time for sure! But if you are not so comfortable with the overload of molasses use regular vanilla mousse on the top or a scoop of vanilla ice-cream.

Molasses Mousse Cake with Coconut and Molasses Ganache

2 comments:

  1. Wow this all looks gorgeous!!!!! Thanks for the recipe - great blog, lovely pics.

    pescetarianpantry.blogspot.com

    ReplyDelete

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