Home / Tag Archives: Chocolate Mousse Cake

Tag Archives: Chocolate Mousse Cake

Chocolate Mousse Cake Recipe

Chocolate Mousse Cake Ingredients

  • Chocolate Mousse Cake Recipe
    Chocolate Mousse Cake Recipe

    500g dark chocolate

  • 2 tbs golden syrup
  • 125g unsalted butter
  • 4 eggs
  • 1 tbs caster sugar
  • 1 tbs plain flour, sifted
  • Melted chocolate, to decorate
  • Chocolate sorbet, to serve
  • Coffee mascarpone
  • 200g mascarpone cheese
  • 2 tbs instant coffee
  • 2 tbs pure icing sugar

How to make Chocolate Mousse Cake

  • Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
  • Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
  • Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
  • Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
  • To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
  • Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
  • Chocolate Mousse Cake is ready to serve.

Double Chocolate Mousse Cake Recipe

Double Chocolate Mousse Cake Ingredients:

Double Chocolate Mousse Cake Recipe
Double Chocolate Mousse Cake Recipe
  • 2 (8 oz.) pkgs. semi-sweet chocolate sq. (16-1 oz. sq.)
  • 2 c. butter
  • 1 c. sugar
  • 1 c. half and half
  • 1 tbsp. vanilla
  • 1/2 tsp. salt
  • 8 lg. eggs
  • 1 c. heavy cream
  • Candied violets or sugar decorations (optional)

How to make Double Chocolate Mousse Cake:

  • Early in day or day ahead: Preheat oven to 350 degrees. Grease 10×3 inch springform pan. In 3-quart microwave-safe bowl, heat chocolate, butter, sugar, half and half, vanilla and salt until chocolate melts and mixture is smooth, stirring regularly.
  • In large bowl beat eggs slightly. Beat chocolate mixture into eggs; pour into springform pan. Cover bottom of pan with foil to prevent leakage.
  • Bake mousse cake 45 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool cake completely on rack. When cool, remove sides of pan. Wrap cake in plastic wrap and refrigerate at least 6 hours.
  • Prepare Chocolate Glaze. Spread warm glaze over top and down sides of cake. In small bowl, beat cream until stiff peaks form. Pipe cream around edge. Garnish with candy violets. Makes 16 servings.

Chocolate Banana Mousse Cake Recipe

Chocolate Banana Mousse Cake Ingredients:

Chocolate Banana Mousse Cake Recipe
Chocolate Banana Mousse Cake Recipe
  • 1 23cm chocolate sponge cake
  • 1 ½ tsp gelatine
  • 3 tbsp cold water
  • 2 cups heavy cream
  • 4 tbsp powder sugar
  • 2 ripe banana, mashed
  • 2 bananas, sliced
  • Decoration:
  • Melted chocolate
  • icing sugar

How to make Chocolate Banana Mousse Cake:

  • In a small heatproof bowl, sprinkle the gelatine over the cold water and leave for 5 minutes until spongy. Set the bowl over a small saucepan with simmering water and stir until the gelatine dissolves. Set aside to cool.
  • In the same time, beat the heavy cream and the powder sugar until peaks form. Add the cooled gelatine and beat until only combined. Fold in the mashed bananas until combined.
  • Split the chocolate sponge cake horizontally. Set the base of the cake in a 23cm spring form cake ring. Arrange sliced bananas over the top , pour over the cream filling and smooth the top with a spatula. Cover with the domed half of the sponge cake making sure to put it right in the center leaving ¼ inch in the edges. Arrange the rest of the sliced bananas all around the edge, inserting them in the empty spaces between the ring and the filling. Chill for 3-4 hours
  • Sift icing sugar over the top and use the melted chocolate to decorate the sliced bananas in the edges. Best served at the same day.

Chocolate Mousse Cake Recipe

Ingredients:

  • Chocolate Mousse Cake Recipe
    Chocolate Mousse Cake Recipe

    4 egg whites

  • ½ cup (110 g)sugar
  • 5 oz (140 g)hazelnuts, finely ground
  • 2 tablespoons unsweetened cocoa powder
  • 9 oz (250 g)dark sweet chocolate(60_70%)
  • 4 egg yolks
  • 1/3 cup (70 g)sugar
  • ¼cup +1 cupwhipping cream

Method:

  • Preheat oven to 350 deg F(Gas mark 4 or 180 deg C).
  • Line a 9 inch cake tin with grease proof or other non-stick paper and grease the tin.
  • Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
  • Mix with finely ground hazelnuts and cocoa powder.
  • Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
  • Cool the cake.
  • Melt finely chopped dark chocolate over hot water.
  • Beat the egg yolks with 2 oz sugar until white.
  • Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
  • Fold in melted chocolate.
  • The mixture will immediately thicken.
  • Cool to approx. 100 deg F / 38 deg C.
  • Whisk 1 cup of whipping cream.
  • Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
  • Transfer to the cake tin, and place in the refrigerator for several hours.
  • If served cold the filling appears more like chocolate truffle than mousse.
  • If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
  • For decoration – make chocolate panels to cover around outside of cake.
  • To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate.
  • Spread onto a piece of baking paper.
  • Allow to become mat dry.
  • Mark panels height of cake x 2 inches (5 cm) by scoring with a knife.
  • When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a ‘glue’ Overlap each piece little.
  • Decorate top with piped mousse, Tie a ribbon around circumference of cake .