These little cakes are my not-exactly-Valentine’s day present to you sweet reader. Yes, they’re heart-shaped and mayhap I’ve plunged into fluffy mousse tackiness! But let’s celebrate luuuv in general, for the happy-hearted, whole-hearted, broken-hearted and all those who just love life and special people. Several hearts are going to our Fiesta Friday party, others will stay here in Barcelona for ‘re-testing’ (you know what I mean), but a special virtual cake is on route to you right now! You’ll notice it’s a light and refreshing passion fruit mousse on a tasty crumbly base very reminiscent of dark chocolate and orange digestive biscuits, for obvious reasons!
These lovely cakes are so fast and easy to make that you’ll have plenty of time should you wish to be canoodling and doing romantic stuff. Or if you simply need more time to do some other stuff, like serious blogging!
Since it’s no-bake you do need fresh free-range eggs that have been kept in the fridge. The yolk is cooked a little and the white is raw but just be careful and you can make this beautiful mousse that I found on the Odelices website (please go there for the French version). You could make just the mousse and no biscuit base as in the original recipe, or you might prefer plain rather than chocolate digestives.
But let’s have a little chat first. I just wanted to ask you: did you know that here in Catalunya they don’t tend to celebrate Valentine’s Day much? They have their very own romantic Sant Jordi day on April 23. I’ll write more about this when the time comes, but for now suffice to say that Saint George, or Jordi as he’s known here, travelled far and wide, and when he arrived here he killed a dragon. Since he also slayed a British one I often wonder how many dragons he killed on his travels. Anyway, the story gave rise to the custom of giving of roses, as well as books, on Catalunya’s very special day.
But that’s another post. For now, it’s back to our little love heart cakes.
Step 1: find some heart-shaped moulds somewhere in the house. Whatever you have, even if your heart shapes look suspiciously like small round tins (your stomach won’t notice).
Step 2: listen to two classic songs to get you in the mood (skip this step if you like).
- Sad but strangely uplifting: What becomes of the broken-hearted? (Jimmy Ruffin) Answer: in this kitchen they get eaten.
- Sea of love (Phil Phillips) – you can sing to the lyrics of ‘Come into my sea of mousse’ if you prefer.
Step 3: follow the drawings.
Time to unmould!
After 4 hours or the next day, put the little cakes in the freezer for half an hour to firm them up for the next step. They’ll be whining ‘but we don’t want to leave our nice comfortable moulds!’ but take no notice and once the half hour is up, dip their bottoms briefly in hot water to unmould. Be very careful – a cake slicer or wide spatula knife might help you move them and turn the right way up again. Basically, get them on a serving plate then cover artistically with the reserved passion fruit seeds!
It is a surprisingly delicious moussy mousse. Really moussy and light. I knew the risks but just couldn’t stop eating it. To hell with danger and … yum! 🙂
Time to party!
I took my profiteroles earlier to the Fiesta Friday party because I was afraid I wouldn’t get these heart mousse cakes done in time, but we’re now ready to go. Hurrah!
So bye for now, and I wish you a happy not-exactly-Valentine’s day but ‘general love day’ sweet readers! Have a wonderful weekend doing something you love with a passion – I’ll be climbing a rock – and till next time! 🙂