Seriously, what could be better than watching a master chef put together all the bits for a magnificent cake. Okay, obviously getting to eat the entire masterpiece would be amazing, but at least this way you don’t pile on the kilos. So, if you aren’t learning enough from Cake Boss (it airs every day on channel 121 at 17:30) then you’ll be happy to know that we do have our very own magnificent cake chef in SA.

His name? Nicolas van der Walt! And he runs the FBI school of Pastry in Northrdiing. heat had the pleasure of going to the school and watch Nicolas put his skills to work. Our mouths were duly impressed...our thighs not so much.

So there you have it. You’ve got Cake Boss (Buddy Valastro) to watch on DSTV every week day or enrol in the FBI School of Pastry.

P.S Because we know you love chocoloate, try the recipe below.

Chocolate mud cake with dark chocolate mousse

Pastry Chef: Nicolas D. van der  Walt

Chocolate Brownie

Ingredients:

315gr Dark Chocolate Melted
200gr Butter melted
475 gr Castor Sugar
55 gr Cacao
8ea Whole eggs
10gr Vanilla essence
160gr Cake Flour


Method:

Pre-heat oven to 160'C
Combine the butter and chocolate and melt together
Whip the eggs and the sugar to just foamy and fold in the chocolate mixture.
Fold in the vanilla essence
Sift together the cake flour and cacao
Fold cake flour mixture into the main mix.
Bake till just under done, so the skewer must be wet.


Chocolate Mousse Spanish

Ingredients:

450gr Dark Coveture Chocolate
90gr Sugar/water
150gr Egg yolks
570gr Double cream

Method:

Beat the cream to stiff peak and store in the fridge
Add just enough water to the sugar so it looks like wet sea sand, bring to the boil and boil to 115'C (soft boll).  When the sugar riches the soft boll stage the egg yolks
should be beaten to a light foamy mixture, add the boiling sugar slowly to the egg yolks and continue beating till cold.

Fold in the cream, then fold in the chocolate, most recipes requires to fold in the chocolate first then the cream, but this one is different! LOVE IT!


Assembly:

Layer the brownie with the mousse and keep cool, serve at room temperature.

Photos: Elite