INGREDIENT
Cake
1 egg
2 tablespoons oil
½ cup water
1 pack MAYA Chocolate Hotcake Mix 200g
Chocolate Mousse
1 tablespoon unflavored gelatin
2 tablespoons cold water
2 tablespoons cold water
4 tablespoons hot water
100 grams semi-sweet chocolate chips
1 cup all–purpose cream
chocolate curls, as needed for garnish
PROCEDURE
- Preheat oven to 350°F/177°C. Grease the bottom of an 8-inch round pan and line with baking paper.
- (K) In a bowl, lightly beat egg. Add in oil, water and hotcake mix. Blend the batter mixture until smooth. Pour into the prepared pan.
- Bake for 30 minutes or until done. Allow to cool.
- (K) Crumble the cake to form coarse crumbs. Press into the bottom of clear plastic cups or any desired container. Set aside.
- (K) Prepare mousse by sprinkling gelatin over cold water in a small bowl. Let stand for 1 minute to soften. Add hot water. Stir until gelatin is completely dissolved and mixture is clear. Set aside.
- Melt chocolate chips in a bowl over simmering water. Remove from heat and add gelatin mixture. Allow to cool slightly.
- (K) In a mixing bowl, whip cream until double in volume. Fold in the melted chocolate mixture.
- (K) Pour into prepared containers. Chill until ready to serve. Top with chocolate curls, if desired.
NOTES
K = Kid friendly tasks
