I can not believe that it has finally happened – turns out dreams really do come true! For you, our dear readers, that dream was (we assume), to enjoy our Hollywood tales and witness us reach our fiftieth recipe and for us that dream was for each of us to be ravaged by Skarsy.
While neither of us kiss and tell, we definitely enjoyed our times with Alex (and I am definitely calling him again behind Annelie’s back, I didn’t like having to time share him between our houses).
Alex has long been someone I longed for … which turned into a sweet obsession, which became creepy stalking and then resulted in the ugly period where we couldn’t visit our friend Anna Paquin on set. While I tried to make amends with Al, he never seemed to take my apologies seriously. (Can you blame him?)
However Annelie reminded me that our dear friend Cyndi once wrote a song for us about perseverance, so time after time I apologised and thankfully, I finally wore him down and he agreed to drop the charges and come over to make peace of our relationships.
He arrived two days ago, late in the afternoon. The sun was starting to set and there was a light breeze rustling through the trees as he pulled into my garage (literally, not figuratively). Skarsy embraced us both as he entered … the house and was quick to clear the air and let us know that the past was forgiven and our friendship was moving forward.
Then we got to clearing the air of the sexual tension. It was his idea, honestly.
After such a rigorous, celebratory catch-up there was only one thing to do and that was to sit down for a large piece of our Alexander Smarsbård Cake.
I will not lie, this cake is a fair bit of work and takes a while to make, however like Alex it is well worth the wait. Plus, it takes a while but is super easy.
The richness of the salted caramel mousse and ganache is cut by the delicate and light chocolate cake. Add the Mars Bar slice truffles/nuggets and naked Skarsgård on the top and you have a cake that you can’t help but have a second slice.
Thanks for dropping by Alexander, it was a pleasure. A real pleasure. Oh … and thank you readers for sticking with us. But mainly thank you Skarsy. For everything you did to us.
While being on the other side of fifty is general not looked at favourably in Hollywood, we know that things are only going to get better for us here at Fame Hungry … just look at Meryl Streep, Betty White and Helen Mirren as proof.
We really must give them a buzz soon!
Alexander Smarsbård Cake
Serves: 3…or 12.
Chocolate Cake (all at room temperature)
300 grams plain flour
300 grams caster sugar
1 ½ teaspoon baking powder
¾ teaspoon bicarbonate of soda
50g cocoa powder
50g dark chocolate, melted
265g soft unsalted butter
3 large eggs
3 teaspoons vanilla extract
225ml sour cream
Salted Caramel Mousse
200g raw caster sugar
85g unsalted butter at room temperature, diced
½ cup heavy cream at room temperature
2 tsp sea salt flakes
1 ½ tsp powdered gelatin
2 tbsp cold water
1½ cups cold heavy cream
Mars Bar Slice
3 cups rice bubbles
3 X 52g Mars Bars, chopped
1 tsp golden syrup
200g milk chocolate
250g dark cooking chocolate, chopped
1/3 cup cream
Preheat the oven to 180°C and line three 20cm sandwich tins.
Sift flour, baking powder, bicarb and cocoa into a bowl. Combine vanilla and sour cream in a different bowl.
Place butter and sugar in an electric mixer on medium speed and cream until light and fluffy.
With the mixer still on, crack in one of the eggs and add a third of the sour cream/vanilla combo. Turn off the mixer (mainly because I always make a mess if I don’t) and fold in a third of the flour/etc mixture (I remove the paddle attachment and quickly combine by hand and return it to the mixer. More time consuming, less messy). Return mixer to medium speed and combine.
Repeat the process again…and then again, until all combined. Oh, then add the melted dark chocolate and mix until the batter is combined (that shouldn’t be long).
Divide the batter into the prepared tins, smooth out the top and bake for about 20-30 minutes, or until cake tester comes out clean.
Remove from the oven and cool on a wire rack for about 10 minutes, turn cakes out of the tins and leave to cool on the wire rack.
Move onto the mousse.
Salted Caramel Mousse
Place sugar in a medium heavy saucepan. Heat over medium-high heat and whisk as it melts. Once all the sugar has melted, stop whisking and continue to cook. Insert a sugar thermometer into the pan if you have one and swirl the pan occasionally to stop it from burning.
Cook sugar until it turns amber in colour and the thermometer reads about 180°C. Careful not to overcook, as I did. Not once, not twice but thrice.
Add butter immediately to the pan, remove it from the heat and whisk it to combine.
Add the ½ cup of room temperature cream to the pan and whisk until combined. Set aside to cool, then add sea salt flakes to taste.
Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk into the warm salted caramel mixture until gelatin is completely dissolved.
Place the cold cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add salted caramel mixture to the bowl and gently fold in until combined. Place in fridge to chill.
Mars Bar Slice
Melt butter, two of the Mars Bars and golden syrup on low heat in a saucepan. Mix until smooth. Stir in the rice bubbles and the third Mars Bar (chopped).
Form 6-8 little balls/truffles/nuggets and place on a lined baking sheet and place in the fridge. Remove mousse from the fridge and fold through the remaining mixture. Return to fridge until you’re ready to assemble.
Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat.
Set aside and start assembling the cake
The aesthetic is modelled on the cakes at Momofuku Milk Bar (if you are ever near one, go straight in and order a bagel bomb, a volcano, a cereal milk and any cake. Your life will then be complete), although our method is slightly more ghetto.
If you don’t have a 20cm cake ring, you can remove the base of a springform cake tin and then use a combination of cardboard, manilla folders and baking paper to boost the height. Like this, see, ghetto.
Remove the mousse from the fridge.
Choose your serving plate/tray (make sure it will fit in the fridge), then place one of the three cooled cakes on the base and place cake ring around.
Spoon a third of the mousse mixture on top and roughly smooth out. Don’t worry too much, it will flatten out itself. Add second cake pressing firmly into the, add a second layer of mousse. Repeat the process with the third cake and remaining mousse. Smooth the mousse.
Pour ganache over the top of the cake and smooth. Place the cake (on serving plate) in the fridge to firm up, it should take a couple of hours.
Once cake is set, remove from the fridge, remove the ring and garnish with the pieces of mars bar slice however seems fit. I just broke them up and tried to make it look tolerable. I think I failed.