Chocolate & Christmas: Baker Mhabeni Ngullie’s Roselle Chocolate Cake

Chocolate is often hailed as the food of Gods and quite rightly so. Be it any occasion or moment, a bar of chocolate just makes it even more special, doesn’t it? There’s something to chocolate that can only be felt when had. Some call it pure decadence, while some call it bliss. Chocolate’s versatility as an ingredient makes it all the more popular today among chefs and food connoisseurs.

With the ongoing festive season, chocolate recipes galore. From puddings to cakes and hot chocolates to fondues, it’s time to savour some of the innovative chocolate dishes prepared by chefs and bakers round the world.

As part of our series on Christmas special chocolate recipes, we spoke to Mhabeni Ngullie, a self-taught baker who was also one of the five winners on Alpenliebe Juzt Jelly Bakers' Studio Baker’s S1 (India’s first-ever baking reality show) and then a part of MasterChef India in 2022.

Which desert defines Christmas for you and why?

“Since I come from a family of bakers, angel food cake (our family version) and fruit cake brings memories of childhood Christmas.”

What are some of the best Christmas desserts you have had and what makes them special?

“Layered panna cotta with popping festive colours and flavours was definitely a hit dessert in our household. As a child, it was definitely a treat to both eyes and tummy. And not forgetting our signature angel food cake. It’s not the original version but a family recipe where the sponge is soaked in cream and fruit cocktail syrup topped with fruits and cream.”

How important is the role of chocolate in Christmas?

“Chocolate is definitely a key element during Christmas because it’s not every day we get to have chocolate back there (in Nagaland). It’s only during special occasions and Christmas happens to be biggest festival in the state.”

What are the different ways we can use chocolate in Christmas ?

“Chocolate can be used to make cookies, cakes, desserts, hot chocolate drinks with coffee or milk etc. It’s very versatile and definitely brings nostalgia.”

Any nostalgic food memory of yours that in a way connects Christmas and chocolates?

“I would say the good old black forest cake. Any visit to cousins’ will definitely involve black forest cake. And also local made flavoured chocolate like chilli, rum, mint etc.”

Is there a signature recipe of yours that you think celebrates Christmas and chocolate in the best possible way ? Would you like to share it with us?

“I do have a signature choux au craquelin which is a choux pastry with black sesame craquelin and the inner filling is with white chocolate ganache infused with orange and passion fruit curd.”

Nguille however shared the recipe for her Roselle chocolate cake with us.

Roselle chocolate cake

Ingredients:

• 140 gms Almond meal
• 30 gms Flour
• 5 eggs
• 4 egg whites
• 140 gms Powdered sugar
• 60 gms Melted butter
• 1 tsp Vanilla extract
• 200 gms Roselle flower petals
• 600 gms White chocolate, chopped
• 200 gms Heavy cream
• 300 gms Unsweetened whipping cream

Method:

• For the sponge cake, beat 5 whole eggs with 80 gms of powdered sugar till pale.
• Add flour, almond meal, melted butter and vanilla extract. Fold it till well incorporated.
• In a separate clean bowl, add the egg whites and beat it. Add the remaining 60 grams of sugar into the egg whites bit by bit till shiny and soft peak.
• Add the beaten egg white to the flour mixture bit by bit till well incorporated.
• Put the batter in a 7-inch tin and bake it for 15 to 18 mins at 200 degrees Celsius.
• Chop the roselle flower petals and add some sugar (using more sugar in the recipe than usual since roselle petals need to be cooked till they are tender and the water has reduced). Refrigerate it for some few hours. Tip: You can use any berries if you don’t get roselle flowers.
• Now, heat the heavy cream and add it to the chopped white chocolate. Keep it aside for a minute and mix it till the chocolate melts. Refrigerate for some few hours.
• Beat the cold ganache till pale and spreadable consistency. In a separate bowl, beat the unsweetened whipping cream till fluffy. Incorporate the ganache and fluffy cream for frosting.
• Layer the Jaconde sponge cake with the ganache cream and roselle compote. Garnish with fresh roselle flowers, pomegranate, dates and fondant snowflake. Grate some white chocolate for snow effect.

In the world of gastronomy, the fusion of seemingly different elements often results in culinary discovery that tantalise our taste buds. Two such ingredients are flowers and chocolate. This pairing is not merely an indulgence for the senses; it is a journey to the creativity that chefs bring to the culinary table.

Edible flowers, once reserved for garnishing, have taken centrestage of culinary expression. Beyond their visual appeal, these flowers contribute unique flavours, aromas and texture to dishes, elevating them to a sensory experience.

Some of the most popular edible flowers, the violet, roselle when paired with chocolate boast a delicate, slightly sweet taste. This combination creates a symphony of flavours. Imagine a delicate sponge cake adorned with roselle flower, a dessert that not only satisfies the sweet tooth but also enchants with its floral undertones.

The classic lavender, with its soothing fragrance, is another floral contender in the culinary world. Lavender-infused chocolate truffles are a prime example of this combination where bitterness of the chocolate complements the floral notes of the lavender. The hibiscus flower, known for its tartness is used in various desserts and beverages. Hibiscus and white chocolate macaroons are a perfect example.