A doubled layered chocolate mousse cake wrapped in lady fingers, complimented with flavours of fresh berries. A great Christmas dessert or a cake for any celebration!
Keyword best cake recipes for christmas, best cake recipes for christmas nz, best christmas dessert recipes, best christmas dessert recipes nz, best christmas recipe nz, best christmas recipes, cakes for christmas dessert, cakes for christmas dessert nz, chocolate doughnuts filled with whittakers chocolate nz, christmas recipe ideas, christmas recipe ideas nz, easy charlotte cake recipe, easy charlotte cake recipe nz, easy chocolate charlotte cake recipe, easy chocolate charlotte cake recipe nz, make ahead dessert recipes, make ahead dessert recipes nz, maori, maori baking, maori food, maori kai, maori recipes, no-bake cake recipes, no-bake cake recipes for christmas, no-bake cake recipes for christmas nz, no-bake cake recipes nz, no-bake chocolate cake recipes, no-bake chocolate cake recipes nz, no-bake desserts for christmas, no-bake desserts for christmas nz, te reo, te reo baking, te reo Māori, te reo maori baking, whittakers chocolate, whittakers chocolate dessert, whittakers chocolate dessert nz, whittakers chocolate nz, whittakers chocolate recipes, whittakers chocolate recipes nz, whittakers dark chocolate recipes, whittakers dark chocolate recipes nz
Prep Time 16 minutesminutes
Chill Time 4 hourshours
Servings 1large cake (12-14 servings)
Ingredients
The Lady Fingers - Ngā Matimati Kōpunga
200gmatimati kōpunga (sponge fingers, lady fingers)
1 can (425 g)paramu pango (black Doris plums, from) You can also swap this for a can of boysenberries.
The Dark Chocolate Layer - Te Paparanga Tiakarete Parauri
3tbsp wai (water)
1tsppaura tetepe (gelatine powder, I use Mrs Rogers)
150gtiakarete parauri (dark chocolate, 60% is best)
⅓Cmiraka (milk)
The Cream - Te Kirīmi
250gkirīmi tepe (creme fraiche)
435 ml(1 ¾ C)kirīmi (cream)
¾Cpuehu huka (icing sugar)
1tbspwanira (vanilla)
The Milk Chocolate Layer - Te Paparanga Tiakarete Miraka
1tsppaura tetepe (gelatine powder)
3tbspwai (water)
150gtiakarete miraka (milk chocolate, 33%)
⅓Cmiraka (milk)
The Decorations - Ngā Whakarākei
8paramu (plums from the can) or the poihanapere (boysenberries) from the can.
Kiri ārani (orange zest, of ½ an orange)
250grōpere (strawberries, optional)
100gparakipere (blackberries, optional)
100gtūturu (blueberries, optional)
Handful of micro basil (optional)
Instructions
The Lady Fingers - Ngā Matimati Kōpunga
Cut 2 cm off each matimati kōpunga (sponge fingers). Leave the small pieces to the side. Line a 20 cm, loose base cake tin, 7 cm high with the lady fingers. Place the cut side on the base, and the sugar side against the tin.
You will have a few matimati kōpunga (sponge fingers) left over. Cut them in to small pieces too.
Pour around ½ cup of juice from the paramu (plums) or poihanapere (boysenberries) into a small bowl. Reserve the fruit for later. Soak the lady finger pieces in the juice for 5 seconds and place them in the base of the cake tin. Add the juice until all the pieces are a little soft. Smooth them out with the back of your spoon. Leave to the side.
The Dark Chocolate Layer - Te Paparanga Tiakarete Parauri
Add the wai (water) in to a small bowl. Sprinkle over the paura tetepe (gelatine powder) and stir. Leave to bloom.
Add 3 cm of wai (water) in to pot and heat over low heat. Add the tiakarete parauri (dark chocolate) and miraka (milk) in to a heat proof bowl that is wider than your pot. Add the bowl on to the pot and melt the tiakarete (chocolate), stirring occasionally. Once melted, remove from the heat. Cool to room temperature for 5 minutes.
Melt the bloomed gelatine in the microwave for 20 seconds. Cool for 5 minutes, then stir it in to the melted tiakarete (chocolate). Allow to cool as you make the kirīmi (cream).
The Cream - Te Kirīmi
Add the kirīmi tepe (creme fraiche), kirīmi (cream), puehu huka (icing sugar) and wanira (vanilla) in to a bowl. Whip until thick.
Divide this kirīmi in to three parts. ½ cup is reserved for the topping, leave it in the fridge until needed. Split the remaining kirīmi (cream) in to two. Half (around 2 cups) is set aside for the milk chocolate layer. Refrigerate.To the remaining 2 cups of kirīmi (cream), fold through the tiakarete parauri (dark chocolate) mixture. Add it in 3 parts, folding after each addition.
Pour it in to the prepared cake tin. Chill for 45 minutes.
The Milk Chocolate Layer - Te Paparanga Tiakarete Miraka
Once chilled, prepare the paparanga tiakarete miraka (milk chocolate layer).
Add the wai (water) in to a small bowl. Sprinkle over the paura tetepe (gelatine powder) and stir. Leave to bloom.
Add the tiakarete milk (milk chocolate) and miraka (milk) in to a heat proof bowl. Melt it as you did with the dark chocolate, stirring occasionally. Once melted, remove from the heat and cool to room temperature.
Melt the bloomed gelatine in the microwave for 20 seconds. Cool for 5 minutes, then stir it in to the melted tiakarete (chocolate).
Once this mixture is room temperature, fold it through the reserved 2 C kirīmi (cream). Add the chocolate in 3 parts, folding after each addition. Please note: This layer in the video was a disaster! It should not look runny like that so
Chill for at least 4 hours or you can have this in the fridge for up to 5 days before serving. Before you are ready to serve, prepare the toppings!
The Decorations - Ngā Whakarākei
Remove the stones from the paramu (plums). Mash the paramu (plums) or poihanapere (boysenberries) in a small bowl. Add the kiri ārani (orange zest) Stir. Take the chilled cake out of the fridge. Wrap it in a ribbon of your choosing. Add it a serving plate (I keep it on the cake tin base to serve).
Spread the left over ½ cup kirīmi on to the top of the set cake. Add the paramu (plums) or poihanapere (boysenberries). Arrange the rōpere (strawberries) around the edge. Add the tūrutu (blueberries) in the middle. Adorn with pāhiri (basil) if you are using it.
Present it to your manuhiri (guests) and listen to the wow's!