Chocolate Mousse Cake Ii Food

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

THE ULTIMATE CHOCOLATE MOUSSE CAKE

Steps:

• For the Cake:.
• Preheat oven to 425°F.
• Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
• Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
• Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
• Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
• Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
• Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
• Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
• To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
• If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
• Using a metal off set spatula run it around the top of the cake to ensure that the g.
• Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
• Bon Appetit!

DOUBLE-CHOCOLATE MOUSSE CAKE

Steps:

• Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
• Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
• In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
• In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
• Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
• Bake for 45 minutes, or until center of cake is level and not concave.
• Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
• After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
• If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
• Prepare Chocolate Glaze as follows.
• In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
• Spread warm glaze over top and sides of cake. Discard waxed paper.
• Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.

RICH CHOCOLATE MOUSSE CAKE

Steps:

• For the cake, preheat the oven to 325ºF. Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess.
• *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
• Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
• Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
• Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
• Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
• For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 1/2 cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
• Heat the remaining 1 1/2 cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
• Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250ºF on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105ºF (just above body temperature).
• Measure the temperature of the ganache to ensure it is close to 105ºF as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
• Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
• While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in 1/4 cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
• To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
• The cake will keep, refrigerated, for up to 4 days.

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.