Chocolate Mousse Cake II Tasty Recipes

Thursday, August 4, 2022

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Chocolate Mousse Cake II

"Very wealthy chocolate mousse over a wealthy chocolate cake layer and topped with chocolate ganache sauce and chopped nuts. Great for special occasions. This cake takes TIME to make, and TIME to set. It's really worth each 2d of training, and is a success every time!"

Ingredients :

1 half cups all-motive flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1/four teaspoon salt
1 cup hot, brewed espresso
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 egg
16 (1 ounce) squares semisweet chocolate
1/2 cup unsalted butter
1/4 teaspoon salt
2 teaspoons vanilla extract
eight egg yolks
eight egg whites
four tablespoons white sugar
1 half of cups heavy whipping cream
4 (1 ounce) squares semisweet chocolate
1/4 cup heavy whipping cream
half of cup chopped walnuts

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five tiers C). Grease and flour a 9 inch springform pan, or use parchment paper liner.
In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a properly inside the middle and upload the espresso, oil, 1 tablespoon vanilla and egg. Beat until blended, batter can be thin.
Pour into springform pan. Bake at 350 tiers F (a hundred seventy five levels C) for 30 to 45 mins, or until toothpick inserted into cake comes out smooth. When cake is completely cool, dispose of from pan, reduce top of cake level with a knife, and area lower back into springform pan.
To make the mousse: Melt 16 oz chocolate and half of cup butter over double boiler, stir in 1/four teaspoon salt and a couple of teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, regularly add sugar, and keep beating till stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate aggregate. Pour over leveled cake in springform pan and set for 1 to 2 days.
To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring sometimes, till melted and smooth. When the cake is absolutely set, dispose of from pan and drizzle ganache over the pinnacle. Using your hand, gently press chopped nuts into the aspect of the mousse.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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