When it comes to a delicious dish what is it that gets your mouth watering? Is it the vibrant colors of the fresh ingredients used? The chef’s careful presentation? Or the story behind the dish? All of those things are obvious answers, but what if your cravings came from something completely unrelated, like it did for us this week!

It’s a little strange to think that an outfit could have us salivating, but you know when you have a moment when you just HAVE to have something. Well, we’d like extra helpings of Miroslava Duma’s fashion week look. And amazingingly we found something just as rich, unexpected and delicious for today’s Tasty Tuesday.


Enter: dark chocolate and kumquat mousse cakes! This ingredient combo stopped us dead in our tracks. Kumquats are a deliciously sweet-tart little fruit that you don’t see at the grocery store very often. So, our imagination went wild dreaming up what this exotic marmalade paired with dark chocolate would taste like. Not only does it sound utterly amazing, it looks gorgeous. The color is giving Duma’s outfit a serious run for its money!


What do you all think? Is this fashion or food heaven? In a perfect world, we’d obviously enjoy these chocolate cakes while wearing Duma’s outfit!

Dark Chocolate + Kumquat Amaranth Mousse Cakes

Kumquat Jam {or use 100g bitter marmalade}
10 small kumquats
50g sugar
30ml water

Dark Chocolate Kumquat Amaranth Mousse Cakes
150g dark chocolate {I used 100g 100% dark and 50g 52% couverture}
35g honey
100g butter
1 egg
30g sugar
20g amaranth flour
1/2tsp vanilla bean powder

Vanilla Chantilly Cream
100ml low fat cream , chilled
25g powdered sugar
1/2 t vanilla bean powder

For the Kumquat jam, halve the kumquats and remove seeds.Place all ingredients in non reactive pan and simmer for 10-15 minutes until the peel is soft. Cool and blend. {Reserve a few for garnish!}

Preheat oven to 170C. Line 6 3″ dessert rings with foil. Place on baking tray.

Place the chocolate, butter and honey in a large bowl. Microwave for 2 minutes, one minute at a time until melted and smooth. Cool slightly.

Beat the egg with the 30g sugar and vanilla bean powder until fluffy and mousse like. Fold 1 tbsp chocolate mix into beaten egg to lighten it. Fold remaining egg mix into chocolate mix. Gently fold the amaranth flour in and divide batter into desert rings and bake for 12 minutes.

Cool completely in rings and chill for 30 minutes.

For the Vanilla Chantilly Cream, whip all ingredients to medium stiff peaks. Top the cooled cakes. Garnish with candied kumquats halves.


image 1 via Harper’s Bazaar // 2 + recipe via Passionate About Baking

What do you think?

Leave a Reply

Your email address will not be published. Required fields are marked *