V for Valentine

St. Valentine's day has always been kind of special for me. It's special not for the boys, the cards, the roses, the chocolates (well maybe a little bit for the chocolates)or the over the top heart shaped everything. It's special because mom's birthday falls 2 days before the very marketed day of love. When I was a little kid, I thought that everyone loved mom and that's why when her birthday comes around there are heart shaped balloons everywhere, little chocolaty treats, very sweet cards, very cuddly teddy bear and discounts on diamonds. Over the years I have learned to never put off getting a birthday present for my mom. Traditionally, last minute shopping often ends up with her holding some sort of cuddly stuff animal clinching on to some chocolates or (god forbid) things that should never come from one's daughter.
Since my dad's birthday last year, I have decided to channel my love of baking in creating wonderful gifts for my loved ones. I shall bake birthday cakes for them! It is a great excuse to stretch my skills! No one (not even my dear beloved) can be mad at the overflowing amount of desserts if it's for someone's birthday!!! However, this concept is a little weird when the birthday-ee is my mom, dad or brother. Actually, it's probably more than just a little weird for most people. No, I am not referring to the cake baking but I don't live with any of my family members (thus they don't actually get to eat the cake). It's the thought that counts right? My mom thought so! Now the entire family is having cake in honor of each other's birthday!

My birthday cake plan boils down to these steps: 1) Plan ahead and think of what the birthday-ee would like as their cake; 2) Make cake to be ready for birthday (including adjusting for time zone difference in certain cases); 3) Sing happy birthday with lit candles on the cake (yes the whole shebang!) over video chat; 4) Eat cake! For mom, I decided on a decadent chocolate mousse cake, rich and just heavenly.

Chocolate Mousse Cake
Makes one 9 inch round cake about 2 1/2 inches tall
Cake is make in 2 parts (chocolate mousse and chocolate cake layer) then assembled. Recipes adapted from James Peterson's "Baking".

Chocolate Sponge Cake
Makes 1 round layer cake ( 9 by 1 1/2 inches)
One 9-inch cake pan, butter and dusted with flour
4 counces bittersweet chocolate
1/2 cup cold water
4 eggs, warmed
1/2 cup sugar
3/4 cups cake flour
It's easier to beat volume into the eggs when they are warm. Let the eggs warm in a bowl of hot tap water for about 5 minutes. Do not substitute all-purpose flour for the cake flour. Cake flour is much lower in gluten and is finer than all-purpose flour. Cake flour gives the cake much better crumb than all-purpose.

1. Heat chocolate and water in a bowl over a saucepan with simmering water. Stir constantly until smooth and the mixture has achieved the consistancy of pudding.
2. Crack the warmed eggs in a large bowl and add the sugar. Whisk until the eggs are 4 times in volume. You should be able to see ridges form in the mixture when you beat it. The ridges should be visible for at least 5 seconds after you stop whisking.

3. Preheat the oven to 350F. Fold the chocolate into the egg mixture while sifting the cake flour over the bowl. Sift in a little flour at a time (no more than 1/4) and mix until all the white flour bits disappear. Only then, sift in more flour. Be patient. It's worth it!
4. Pour the batter into the pan and smooth the top. Bake for 25 minutes, or until it passes the toothpick test. (When inserted in the middle, the toothpick comes out clean.) Allow the cake layer to cool in the pan for 10 minutes before transferring to a wired rack.

Classic Chocolate Mousse
Makes 3 cups
6 ounces bittersweet chocolate, coarsely chopped
1/4 cup plus 2 tablespoons butter, 1/2 inch slices
4 egg yolks
3 tablespoons sugar
6 tablespoons rum (could use other liqueur or 1 teaspoon vanilla extract)
1 cup heavy cream for whipping
Try to use good baking chocolate or quality chocolate and never chips used for cookies. Poor quality chocolate are more prone to seizing.  The original recipe calls for 2 tablespoons of liqueur but I like my mousse to be a little alcoholic. Have some additional heavy cream on hand to smooth out seized chocolate mixture. (The extra liqueur that I used kept my chocolate from seizing.)

1. Place chocolate and butter in a medium bowl over a saucepan of simmering water. Stir with rubber spatula until chocolate has completed melted and the mixture is smooth. Remove from simmering water and set aside.
2. Combine the egg yolks and sugar in a large bow. Whisk over the simmering water until the yolks turn very pale in colour and is slightly stiff. If the yolks are not sufficiently cooked, the mousse will end up tasting very eggy. Stir the chocolate butter mixture into the yolk. Mix in the liquer now 2 tablespoons at a time. The mixture should to be smooth. If the chocolate seizes (turns grainy), smooth it out with some cream. Mix in a little at a time until the mixture is no longer grainy. Be warned, if too much cream is added the mousse will never set. Leave the mixture at room temperature to cool.
3. Whip up the heavy cream to a soft peak. Fold in 1/4 of the whipped cream in the chocolate mixture. This will lighten the chocolate making it easier to fold in rest of the whipped cream. Fold in the rest of the whipped cream and it's ready!

To Assemble the Chocolate Mousse Cake

1. Remove the bottom off a spring-form pan. Line the pan with plastic wrap then re-insert the bottom. Clamp the bottom tight.
2. Level the cooled cake with a serrated knife if it has a domed shape. Trim the side to make a 8-inch round cake layer.
3. Spread a thin layer of chocolate mousse on the bottom of the pan. Place the cake layer in the pan, bottom side up. Brush the top of cake with rum or simple syrup flavored with rum.
4. Fill the pan with the chocolate mouse. Start with 1/2 of the mousse and push the mouse down on the side to make sure there are no air pockets. Add in the rest of the mousse and smooth the top.Cover the mouse with plastic wrap and chill cake in refrigerator overnight. The plastic wrap will help a dark film from forming on top of the cake.
5. To unmold the cake, warm the side of the cake ring with a hot towel before removing the side. Smooth the top and side with a hot spatula (run under hot tap water and dry with towel) if the surfaces are not smooth. Decorate the chocolate however you like!

The cake will feed about 8-10 people. It's super delicious! Fine crumb, not overly sweet and perfect for a chocolate lover. Enjoy.