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How To Make Chocolate Mousse Chocolate

This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse and soft chocolate ganache.
Also recommended are berries on top. They are a perfect fit for this cake.

Ingredients

Chocolate cake layer

1+½ tsp baking powder

½ tsp salt

¼ cup vegetable or canola oil (60ml)

1 large egg

¼ cup buttermilk (60ml)

1 vanilla bean* (or 1 tsp vanilla extract)

¼ cup hot cocoa (60ml)

1 cup all-purpose flour (120g)

⅜ cup dutch-processed cocoa powder (32g)

¾ cup granulated white sugar (150g)

 

Chocolate mousse

3 cups semi-sweet chocolate, melted (525g)

¾ cup powdered sugar, sifted (90g)

3 cups heavy cream, divided (720ml)

8 large egg yolks

¼ cup granulated white sugar (50g)

Chocolate glaze

1 cup semi-sweet chocolate, finely chopped (175g)

¾ cup heavy cream (180ml)

Instructions

Step 1 :Make the Chocolate Mousse

In a medium saucepan, whisk together 1+½ cups heavy cream, egg yolks, and sugar and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and continue whisking about 1 minute. Add melted chocolate and whisk consistently. Transfer to a bowl and let cool completely.

Preheat oven to 350°F/175°C. Line the bottom and the sides of a 9″ / 23cm baking pan with parchment paper. Set aside.

 

Step 2 : Make the chocolate cake layer

In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, egg, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be thin. Transfer batter to the prepared baking pan. Bake for 16-18 minutes or until a toothpick in the center comes out clean. Don’t overbake. I baked mine for 18 minutes. Let cool in the pan for about 20 minutes. Then open the springform pan and let cool to room temperature.

Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+½ cups heavy cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form. Stir about ¼ of whipped cream into the cooled chocolate cream with a whisk. Then gently fold in the remaining whipped cream with a wooden spoon.

Assemble the cake: Cut a thin layer off the top of your cake to create a flat surface. Close the springform pan again. Spread the chocolate mousse evenly on top of the cake layer. Chill overnight in an airtight container in the fridge.

Making chocolate glaze: Put the chopped chocolate in a large heatproof bowl.. Place the heavy cream in another heatproof bowl and microwave until it’s very hot, almost boiling for about 1-2 minutes. Pour the chocolate on top and let stand for 1-2 minutes. Beat until smooth and the chocolate is completely melted. Cool in the refrigerator for about 10-15 minutes until the mixture thickens. Check the consistency of the yeast down the bowl. It will drip. The longer it sits, the thicker it gets. If it’s too hard, reheat it in the microwave for a few seconds. After reaching the desired consistency, it is ready to be scooped onto the cake.

Take the cake out of the refrigerator and glaze it slightly around the sides with a spoon and let the water run down the sides. Do this with a small spoon and drip it drop by drop. Then use a spoon or pour the remaining yeast on the cake (may not need to use all) and use the spoon to brush it sideways. Place the cake in the refrigerator for 15 minutes to allow the enamel to harden if needed. Decorate with grated chocolate and berries if desired or your preference. Store leftovers in sealed containers in the refrigerator for up to 3 days.

Note :

HOW TO MAKE A CHOCOLATE GANACHE

First, combine egg yolks, heavy cream, and sugar in a large saucepan and cook over medium heat until it thickens and coats the back of the spoon about 1-2 minutes. Do not boil at any time.

Then remove from the heat and continue whisking for about 1 minute. Then add the melted chocolate and whisk until fully combined.

It can happen that at this point in the recipe you face the problem that the chocolate splits, gets grainy, or you have an oily film on the surface.

 

This can happen when the chocolate was getting too fast too hot in the pan. So make sure that you remove the pan from the heat first, continue whisking, and then add the chocolate.

And now what? What is IF the chocolate really breaks? Do you need to throw everything away and start new? Generally, no.

If this happened to you, the first thing you should do is to grab your electric mixer and mix until it comes together. In most cases, this will work fine and saves your ganache. It will be smooth and silky again. You can also mix in 1 tbsp of corn syrup or honey to smooth it.

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Fancy Miso Butterscotch Chocolate Tart

This decadent chocolate tart recipe has miso butterscotch which gives an umami depth of flavor, a little like salted caramel.

INGREDIENTS:

FOR THE PIE CRUST:

375g ready-rolled shortcrust pastry

FOR THE MISO BUTTERSCOTCH:

300ml double cream

75g unsalted butter

300g golden caster sugar

¾ tsp sea salt flakes, plus extra to garnish

1½ tbsp concentrated miso paste (we used Yutaka)

FOR THE CHOCOLATE GANACHE:

150ml double cream

150g dark chocolate, about 72% cocoa solids, chopped

DIRECTIONS:

TO MAKE THE MISO BUTTERSCOTCH:

First, make the miso butterscotch. Put the cream and butter in a small saucepan over medium heat and as soon as it starts to bubble, remove from the heat; set aside.

Put the sugar and 100ml water in a medium saucepan over a low heat and cook, stirring, until all the sugar has dissolved. Increase the heat and bring to the boil. Allow to bubble for 10-12 minutes without stirring, or until the mixture turns a deep caramel color. Remove from the heat and, working quickly, add the cream mixture, sea salt and miso, then whisk to combine. Return to the heat and cook for a further 8-10 minutes, stirring occasionally, until it starts to thicken; pour into a bowl, cool and chill for 2 hours.

FOR THE PIE CRUST:

Preheat the oven to 350°F (180°C). Line a 23cm diameter loose-based fluted tart tin (about 3cm deep) with the pastry. Trim the edges and prick the base with a fork. Chill in the fridge for at least 30 minutes. (The tart keeps in the fridge for up to 3 days, or can be frozen)

Line the pastry case with baking paper, fill with baking beans and bake for 15 minutes. Remove the paper and baking beans, then bake for a further 15 minutes, or until the pastry is cooked and slightly golden. Allow to cool in the tin. Pour the miso butterscotch into the tart shell and put in the fridge to chill for at least 2 hours, or until set.

TO MAKE THE CHOCOLATE GANACHE:

To make the chocolate ganache, put the cream in a small saucepan and bring to a boil. Put the chocolate in a bowl and pour in the hot cream. Leave to stand for a couple of minutes then stir until the chocolate has melted and the mixture is smooth and glossy.

Allow to cool for 5 minutes, or until slightly thickened. Carefully pour the chocolate ganache over the miso butterscotch layer and smooth the surface with a palette knife or the back of a spoon. Chill for 1-2 hours, or until set.

Before serving, bring to room temperature, dust the edges of the tart with cocoa and sprinkle on some sea salt flakes. Use a hot knife to cut into slices.

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PEAR, THYME AND HAZELNUT TART

Yield: 6-8 SERVINGS

Prep time: 30 MIN

Cook time: 30 MIN

Cooling time: 1HR

Total time: 2 HR

Thyme adds an intriguing savory note to this burnt-butter tart, and poaching the pears in wine adds a further savory element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of crème fraîche.

 

INGREDIENTS:

FOR THE HAZELNUT PASTRY:

80 gm roasted hazelnuts

200 gm (1 cups) plain flour

110 gm pure icing sugar, sieved

125 gm chilled butter, diced

2 egg yolks

FOR THE POACHED PEARS:

400 ml semi-dry white wine, such as riesling

400 gm raw caster sugar

Thinly peeled rind and juice of ½ orange and ½ lemon

3 thyme sprigs

2 cinnamon quills

4 ripe pears (such as Josephine), peeled, cored and quartered

FOR THE FILLING:

80 gm chilled butter, diced

2 eggs

1 egg yolk

110 gm raw caster sugar

Scraped seeds of ½ vanilla bean

Finely grated rind of ½ orange

1 tsp thyme, plus extra to serve

50 gm (⅓ cup) plain flour

2 tbsp crème fraîche

 

DIRECTIONS:

TO MAKE THE HAZELNUT PASTRY:

For hazelnut pastry, finely process hazelnuts in a food processor, add flour, sugar and a pinch of salt, and process to combine. Add butter, process to fine crumbs then add yolks and process until the dough just comes together. Form into a disc, wrap in plastic wrap and refrigerate overnight.

Roll the pastry out on a lightly floured surface to a 3mm-thick round, then line a 23cm-diameter, 3cm-deep tart tin and trim edges. Refrigerate to rest for 1 hour, preheat oven to 350ºF (180ºC) and blind-bake tart case until edges are lightly golden (6-8 minutes). Remove paper and weights, then bake until lightly golden and crisp (5-6 minutes).

TO MAKE THE POACHED PEARS:

For poached pears, bring wine, sugar, rinds, juices, thyme, cinnamon and 1 liter of water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar.

Add pears, cover directly with baking paper, weight with a plate, reduce heat to medium and simmer until tender (25-30 minutes).

Remove 6 pear quarters with a slotted spoon, pat dry with paper towels, halve each lengthways and set aside. Refrigerate remaining pears in syrup.

 

TO MAKE THE FILLING:

Meanwhile, heat butter in a saucepan over medium heat until golden brown and fragrant (3-4 minutes), pour into a bowl and set aside.

Whisk eggs, yolk, sugar, vanilla seeds, rind, thyme and a pinch of salt in an electric mixer until fluffy (2-3 minutes), then whisk in flour on low speed.

Whisk in brown butter and crème fraîche, pour into the pastry case, arrange halved pear wedges on top and bake until set and golden (45-50 minutes).

Cool a little, then scatter with extra thyme and serve warm or at room temperature with crème fraîche and extra pears in syrup. This tart is best eaten on the day it’s made.

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The Best Hummingbird Cake Recipe

Yield: 12 SERVINGS

Prep time: 15 MIN

Cook time: 30 MIN

Total time: 1 HR 30 MIN

Hummingbird cake is an incredibly dense and moist layer cake with banana, pineapple, and warm spices, covered with swirls of rich cream cheese frosting and crunchy toasted pecans on top. And if you’ve never had it – but you’re a fan of banana cake, pineapple upside-down cake, or carrot cake – you’re going to be thoroughly charmed by our easier-than-you’d-expect hummingbird cake recipe.

 

INGREDIENTS:

FOR THE HUMMINGBIRD CAKE:

3 cups all-purpose flour, sifted

1 teaspoon ground cinnamon

1¼ teaspoons kosher salt

¼ teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs, beaten

1½ cups sugar

1⅓ cups vegetable oil

¼ cup buttermilk

2 teaspoons vanilla extract

2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)

1 (8 oz) can crushed pineapple (or fresh chopped pineapple)

2 cups toasted chopped pecans, divided

FOR THE CREAM CHEESE FROSTING:

1 cup (2 sticks) butter, softened

2 (8 oz) packages of cream cheese, softened

¼ teaspoons kosher salt

6 cups powdered sugar

2 teaspoons vanilla extract

 

DIRECTIONS:

TO MAKE THE HUMMINGBIRD CAKE:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans and set aside.

In a large bowl, combine the flour, cinnamon, salt, nutmeg, and baking soda.

Add the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir just until the dry ingredients are moistened.

Stir in the mashed bananas, crushed pineapple, and one cup of chopped pecans, and stir just until evenly mixed.

Divide the batter evenly between your three coated cake pans (about 22 ounces per pan). Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, and then remove them from the pans and transfer them to wire racks to cool completely.

 

TO MAKE THE CREAM CHEESE FROSTING:

Make the cream cheese frosting: beat together the butter, cream cheese, and salt with a hand mixer until smooth and creamy. Gradually add in the powdered sugar at low speed, until it is all incorporated. Whip in the vanilla extract.

ASSEMBLY:

Use a serrated knife to trim off the rounded tops of each cake to make them level. (If you don’t want to do this, you can also just fill in the gaps with more frosting).

Place the first layer of cake on a serving plate or cake decorating turntable, and spread the top of the first layer with about ¼ of the frosting.

Turn the second layer of cake upside-down (so that you have a nice flat surface for frosting), and place it on top of the first frosted cake layer. Frost it with about another ¼ of the frosting.

 

Place the last cake layer, upside-down, on top of the second frosted cake layer.

Cover the entire cake with the remaining frosting. Sprinkle the remaining chopped pecans over the top of the cake. Refrigerate until ready to serve.

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