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Chocolate mousse cake

Chocolate mousse cake


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countertop

Whisk the egg whites with water and salt powder. Add the sugar and mix until glossy. Put the yolks rubbed with oil, then flour mixed with baking powder, and finally cocoa.

Put it in a greased pan with a diameter of 24 cm and put it in the oven for 40 -45 minutes, at the right heat. Remove and leave to cool on the grill.

Syrup:

Put the water with the sugar on the fire until the sugar melts. Add the rum essence and leave to cool.

Foam:

Break the chocolate into pieces and steam with 150 ml of liquid cream. When it has homogenized, leave it to cool, then put it in the fridge for 1 hour.

The remaining whipped cream is beaten and incorporated into the chocolate.

Assembly

The top is cut into 3 (two cuts), syruped. Put a part of the countertop, mousse, countertop, mousse, countertop and also dress in mousse.


SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE

The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.

I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the skill of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.

ingredients:

  • 90 gr. margarine (butter)
  • 40 gr. sugar
  • 2 eggs
  • 40 gr. flour
  • 10 gr. cocoa
  • 5 gr. baking powder
  • a baking soda knife tip
  • 15 ml. chocolate liqueur (for syrup)

For dark chocolate mousse:

  • 100 gr. black chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. whipped cream
  • 200 gr. mascarpone
  • 6 gr. instant coffee
  • 1 tablespoon sugar
  • 3 gr. gelatine
  • 200 ml. whipped cream

For white chocolate mousse:

  • 100 gr. White chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. liquid cream

I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it whitens and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.

I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…

Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.

Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.

Bake the countertop for 20 minutes at a temperature of 190 °.

It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.

I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.

For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.

I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.

Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.

It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.

Rub the mascarpone cream well, add the cooled coffee, gelatin prepared in the same way as for the chocolate mousse, then incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.

As long as the cake cools down this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.

For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.

There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.

The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.


SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE

The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.

I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the skill of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.

ingredients:

  • 90 gr. margarine (butter)
  • 40 gr. sugar
  • 2 eggs
  • 40 gr. flour
  • 10 gr. cocoa
  • 5 gr. baking powder
  • a baking soda knife tip
  • 15 ml. chocolate liqueur (for syrup)

For dark chocolate mousse:

  • 100 gr. black chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. whipped cream
  • 200 gr. mascarpone
  • 6 gr. instant coffee
  • 1 tablespoon sugar
  • 3 gr. gelatine
  • 200 ml. whipped cream

For white chocolate mousse:

  • 100 gr. White chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. liquid cream

I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it whitens and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.

I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…

Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.

Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.

Bake the countertop for 20 minutes at a temperature of 190 °.

It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.

I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.

For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.

I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.

Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.

It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.

Rub the mascarpone cream well, add the cooled coffee, gelatin prepared in the same way as for the chocolate mousse, then incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.

As long as the cake cools down this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.

For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.

There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.

The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.


SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE

The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.

I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the skill of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.

ingredients:

  • 90 gr. margarine (butter)
  • 40 gr. sugar
  • 2 eggs
  • 40 gr. flour
  • 10 gr. cocoa
  • 5 gr. baking powder
  • a baking soda knife tip
  • 15 ml. chocolate liqueur (for syrup)

For dark chocolate mousse:

  • 100 gr. black chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. whipped cream
  • 200 gr. mascarpone
  • 6 gr. instant coffee
  • 1 tablespoon sugar
  • 3 gr. gelatine
  • 200 ml. whipped cream

For white chocolate mousse:

  • 100 gr. White chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. liquid cream

I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it whitens and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.

I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…

Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.

Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.

Bake the countertop for 20 minutes at a temperature of 190 °.

It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.

I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.

For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.

I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.

Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.

It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.

Rub the mascarpone cream well, add the cooled coffee, gelatin prepared in the same way as for the chocolate mousse, then incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.

As long as the cake cools down this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.

For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.

There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.

The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.


Chocolate cake with quark mousse

Yesterday I had a terrible craving for cake, considering that since New Year's Eve I have not eaten or seen any cake, so I adapted to the current conditions and made a cake with what I had around the house and of course without intervention oven.

Wheat ingredient 20 cm

  • 100 g amaretti (I put normal biscuits)
  • 100 g fried almonds
  • 60 g butter
  • a few cherries from jam (optional)

Bitter chocolate mousse ingredient

  • 250 gr bitter chocolate
  • 2 tablespoons powdered sugar
  • 350 g liquid whipped cream
  • 1 teaspoon rum / liqueur / whiskey

Tangerine jelly ingredient

Quark mousse ingredient

  • 250 g quark (and a kind of cow's cheese)
  • 200 g fresh
  • 75 g sugar fine cough
  • 125 g white chocolate
  • 3 teaspoons gelatin powder

Fry the almonds in a Teflon pan and mix them in the food processor together with the butter, biscuits and possibly the cherry beans:

Arrange on the bottom of a detachable circle lined with baking paper, the mixture obtained:

Chocolate mousse:

Melt the chocolate in a bain marie and then take it out of the container with water and let it cool a little,

Mix the whipped cream very well, then add the sugar and mix again

and then chocolate that doesn't have to be hot or cold. This is how we get our mousse:

Remove the cookie sheet from the fridge and add the mousse and level with a spatula.

Let the cake cool for about 2 hours to harden the mousse.

Tangerine jelly:

Squeeze half a liter of fresh tangerine juice. Put some of the juice (about 200 ml) on the fire together with the sugar and gelatin. Gelatin should not boil. When the sugar has melted, take the juice off the heat and mix it with the other side of the cold juice.

Strain the warm to cold gelatin over the chocolate mousse that needs to be hardened.

we put the cold cake back where it will stay until the gelatin hardens (about 3 hours).

Quark foam:

Put the gelatin soaked in a little water (about 1-2 tablespoons of water). Mix the whipped cream well and then add the sugar and mix again. When it acquires the consistency of meringue, gradually add the quark. Melt the soaked gelatin over a very low heat or, more safely, in a bain marie. Let it cool for 1-2 minutes, then add 2-3 tablespoons of the quark and whipped cream mixture over the gelatin. Mix well, then add gelatin in quark cream and whipped cream.

In order not to cut the cream, we do not add gelatin directly to the cream and quark mix. Due to the thermal shock, it can coagulate quickly and small bumps will form. It is good to mix it first with 1-2 tablespoons of quark + whipped cream and only then to add it to the cream.

and then melted white chocolate in a bain marie and let it cool a bit.

add the quark mousse over the hardened gelatin layer,

and put it in the cold until the next day.

The next day we make melted white and dark chocolate decorations at bain marie.

I made the squares on the edges by drawing, with white chocolate first, on a baking paper a kind of net, and after it cooled I added melted dark chocolate over it,

After the chocolate has cooled a bit, cut the squares to decorate the edge of the cake.

Here the squares plus the other decorations,

We decorate the cake to our heart's content,

it is very delicious due to the tangerine jelly which is more sour and the quark which gives an incredible lightness to the cake.


SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE

The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.

I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the skill of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.

ingredients:

  • 90 gr. margarine (butter)
  • 40 gr. sugar
  • 2 eggs
  • 40 gr. flour
  • 10 gr. cocoa
  • 5 gr. baking powder
  • a baking soda knife tip
  • 15 ml. chocolate liqueur (for syrup)

For dark chocolate mousse:

  • 100 gr. black chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. whipped cream
  • 200 gr. mascarpone
  • 6 gr. instant coffee
  • 1 tablespoon sugar
  • 3 gr. gelatine
  • 200 ml. whipped cream

For white chocolate mousse:

  • 100 gr. White chocolate
  • 50 gr. margarine
  • 50 ml. liquid cream
  • 3 gr. gelatine
  • 200 ml. liquid cream

I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it whitens and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.

I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…

Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.

Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.

Bake the countertop for 20 minutes at a temperature of 190 °.

It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.

I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.

For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.

I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.

Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.

It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.

Rub the mascarpone cream well, add the cooled coffee, gelatin prepared in the same way as for the chocolate mousse, then incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.

As long as the cake cools down this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.

For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.

There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.

The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.



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