EL’S TELEPATHIC TART (WITH RUSSIAN DRESSING)

DIFFICULTY

FEEDS

A cold war classic—take a trip to the other side with these transporting treats

INGREDIENTS

FOR THE CAKE

¼ cup cocoa powder, plus extra for dusting

3 tablespoons boiling water

¾ cup superfine sugar

¾ cup and 2 tablespoons all-purpose flour

2 teaspoons baking powder

2 large eggs

½ cup margarine (reserve some for greasing)

FOR THE MOUSSE

11 ounces plain chocolate (no more than 40 to 50 percent cocoa solids), broken into squares

2 cups heavy cream

FOR THE FIGURES

White fondant

Pink, khaki or pale green, black, and blue food coloring

Chocolate sprinkles

FOR THE MIRROR GLAZE

2 tablespoons gelatin powder

⅓ cup cold water

1½ tablespoon water

1 cup sugar

⅔ cup glucose or corn syrup

½ cup sweetened, condensed milk

1¼ cup chocolate

Black food coloring gel

DIRECTIONS

Head towards the guy with the funny hat.

TO MAKE THE CAKE

Preheat the oven to 350°F. Grease a 13 x 9-inch pie or tart pan with margarine and line the base and sides with baking paper. You need to line the pan right to the top even though the cake will not fill it. Measure the cocoa powder into a large bowl. Pour in the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients, the eggs, and margarine, and beat until smooth using a handheld mixer. Spoon the cake mixture into the prepared pie or tart pan and level the surface with a palette knife.

Bake in the oven for 20 to 25 minutes, or until a skewer or knife inserted into the center of the cake comes out clean and the cake feels springy to the touch. (This would be easier if you had a basic grasp of Russian.)

TO MAKE THE MOUSSE

Place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Pour the cream into a separate bowl and whip it until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky.

When the cake has cooled, and while it is still in the pan, spoon the chocolate mousse on top and level with a palette knife. Cover the pan with cling film and chill in the fridge for a minimum of 4 hours (preferably overnight) until the mousse is firm.

TO MAKE THE MIRROR GLAZE

Bloom the gelatin in the cold water. Allow to sit. Separately, boil water, sugar, and glucose in a saucepan over medium heat until fully dissolved. Remove from heat and add in the gelatin. Add the condensed milk to the mixture. (Wait… what was that noise?) Pour the entire warm mixture over the chocolate in a bowl. Allow to sit for 5 minutes. Stir carefully. Use a thermometer to see when the temperature reaches 90°F and is ready for pouring. Color the glaze with the gel food coloring.

FOR THE FINISHING TOUCHES

Cover a surface or rimmed baking sheet with cling wrap for easy cleanup. Pour the glaze over the cake and allow the excess run off. To finish, take a long offset (or icing) spatula and hold it perfectly level to the top. Swipe the spatula across the top, just barely above the cake level to remove any excess. This will leave your finish looking flat and perfect.

Allow the cake rest to set before moving it.

Roll out the fondant to create the figures. Use the chocolate sprinkles to decorate the man’s hat and use food coloring and a small paintbrush to apply their features. Use toothpicks to place them in the cake.

Scream with horror as the kitchen walls crumble and your guests scramble for safety.