It’s been a while since we have delved into some heart-warming desserts. And with the extra rains we are getting at the fag end of the monsoons, a rich dessert is just what the doctor ordered to square off a meal on a rainy day.

Of all the exotic dishes we try to replicate in our kitchens, desserts are usually tried the least and for good reason. They have the lowest success rate. But any baker will tell you that there’s nothing to it. So what's the secret? 1) Never deviate from the measurements given in the recipe. 2) Everything should be in room temperature unless specified.

Chocolate mousse gateau
The added twist in taste provided by the orange makes this a truly delightful dessert.

Ingredients
250g dark chocolate, broken in rough pieces
125g butter, chopped
60ml orange juice
2 tbsp finely-grated orange rind
4 eggs, separated
100g caster sugar plus 2 tbsp extra
1 tsp vanilla essence
155g crushed almond (blitz in a coffee grinder)
Candied orange slices, to decorate
For the mousse
125 g dark chocolate
300ml thickened cream
2 tsp finely-grated orange rind
1 tsp vanilla essence
1 egg white
55g caster sugar

Method
Preheat oven to 180°C. Grease and line a pan.
Stir and melt the chocolate, butter, orange juice and rind in a saucepan over low heat. Cool.
Now beat the egg yolks, sugar and vanilla until thick, add the chocolate mixture and almond meal.
Beat the egg whites and extra sugar in a clean, dry bowl until soft peaks form. Fold into chocolate mixture until just combined. Pour into pan and bake for 45-50 minutes. Remove from oven and let the cake cool completely in the pan.
To make the mousse, stir the chocolate and cream in a saucepan over low heat for 3-5 minutes or until smooth. Stir in the orange rind and vanilla. Pour into a bowl. Cover and chill for 1-2 hours.
Beat the chocolate mixture until soft peaks form.
Separately, beat egg white and sugar in a clean, dry bowl until soft peaks form. Fold into chocolate mousse mixture until just combined. Spread the mousse over the cake and smooth the surface. Cover and chill for 4 hours or until firm.
Transfer the cake to a plate and decorate with candied orange.

Caramel Mud Cake
The name itself gets one drooling. With a white chocolate ganache topping, this mud cake is out of this world.

Ingredients
300g butter, chopped
270 g white chocolate, chopped
2/3 cup brown sugar
1 ¾ cups caster sugar
¾ cup milk
2 cups plain flour, sifted
1 tsp baking powder sifted
3 eggs, lightly beaten
2 tbsp maple syrup

For white chocolate ganache
360 gm white chocolate
2/3 cup thickened cream

Method
Place butter, chocolate, sugars and milk in a saucepan on medium heat and stir till melted. Remove and set aside to cool completely.
Preheat oven to 150°C and grease a large cake pan.
Whisk flours and egg into the now-cooled chocolate. Pour into pan and bake for 2 ½ hours. Cool in pan.
For the white chocolate ganache, place chocolate and cream in a microwave proof bowl. Microwave on medium for 2 minutes or until smooth, giving it a stir halfway through. Refrigerate for 15 minutes or until thickened.
Very carefully slice the cake in half like a sandwich. Place the lower part on a flat base and spread half the ganache. Now place the upper half of the cake and spread the remaining ganache over the top of the cake. Drizzle with maple syrup just before serving.