CHOCOLATE ALMOND MOUSSE CAKE RECIPE - (4.7/5)
Provided by polledl
Number Of Ingredients 11
Steps:
- 1 Heat oven to 350°F. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray. 2 Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan. 3 Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes. 4 Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream. 5 Trim edges of cake. Cut cake lengthwise into 2 long layers. Place 1 layer on serving platter. Spread with 1/3 of mousse. Repeat with remaining cake layer and 1/3 of mousse. Place remaining 1/3 of mousse in pastry bag fitted with star tip. Pipe border around bottom and top of cake. Decorate top of cake with mousse rosettes. Sprinkle top with almonds. Store in refrigerator.
CHOCOLATE ALMOND MOUSSE CAKE
Make and share this Chocolate Almond Mousse Cake recipe from Food.com.
Provided by KyJo5096
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Spray 15x10x1inch baking pan with nonstick spray.
- Line bottom of pan with waxed paper and spray it also.
- Prepare cake mix as directed on package using water, oil and eggs.
- Pour batter into prepared paper-lined pan.
- Bake at 350 for 18-20 minutes, or until done.
- Cool cake in pan on wire rack for 10 minutes.
- Invert cake onto wire rack, remove pan and paper.
- Cool completely.
- Meanwhile melt chocolate.
- Stir in almond extract and cool completely.
- Fold cooled chocolate into whipped cream.
- Trim edges of cake.
- Cut cake lengthwise into two long layers.
- Place one layer on serving platter.
- Spread with 1/3 of mousse.
- Repeat with remaining layer and 1/3 of the mousse.
- Place remaining mousse in a pastry bag fitted with a star tip.
- Pipe border around bottom and top of cake.
- Decorate top of cake with mousse rosettes.
- Sprinkle top with toasted almonds.
- Store in refrigerator.
Nutrition Facts : Calories 376.9, Fat 30, SaturatedFat 12.7, Cholesterol 55.2, Sodium 292, Carbohydrate 30.8, Fiber 4.5, Sugar 12.7, Protein 6.3
ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
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.
CHOCOLATE ALMOND MOUSSE CANNOLI
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 cannolis
Number Of Ingredients 8
Steps:
- Put the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and allow to stand for 1 minute before stirring with a rubber spatula until smooth and combined. Place a piece of plastic wrap directly on the surface of the mixture and allow to cool to room temperature. Once cooled, add the powdered sugar and whip to soft peaks with a hand mixer.
- In a second medium bowl, whisk the ricotta and amaretto until smooth and combined. Gently fold in half of the chocolate whipped cream to incorporate. When just a few streaks remain, add the remaining chocolate cream. Continue to fold until completely combined.
- Spoon the mousse into a 1-gallon resealable plastic bag and massage it toward one corner. Snip off the corner. Insert the snipped tip of the bag into the middle of a cannoli shell and gently squeeze to fill the shell, pulling out as you go. Repeat on the opposite end of the shell. Dip each end in the chopped almonds, then press a cherry into both ends. Repeat with the remaining shells.
- Serve immediately or chill in the fridge for up to an hour. Sift some powdered sugar over the top before serving.
CHOCOLATE ALMOND CAKE WITH WHITE CHOCOLATE MOUSSE
Love filled cakes? A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour. Spoon almonds into bottom of pan.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over almonds in pan. Place tunnel insert on center of Bundt pan.
- Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
- Make pudding mix as directed on box for pudding--except use 1 1/2 cups milk. When pudding is boiling, remove from heat. Stir in chopped white chocolate baking bars until melted. Stir in almond extract. Refrigerate about 15 minutes or until mousse is set. When cake is cool, turn cake over and spoon mousse into tunnel. Place cake filled side down on serving plate. Sprinkle with powdered sugar if desired. Stored covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 13 g, TransFat 0 g
BLACK FOREST CAKE WITH CHOCOLATE-ALMOND MOUSSE FROSTING
Make and share this Black Forest Cake With Chocolate-Almond Mousse Frosting recipe from Food.com.
Provided by The Spice Guru
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
- COOL cakes completely in pans on wire rack.
- COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
- WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
- TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
- MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
- BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
- FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
- GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
- SLICE, serve and enjoy!
Nutrition Facts : Calories 668.1, Fat 40.9, SaturatedFat 19, Cholesterol 101.1, Sodium 419.7, Carbohydrate 77.1, Fiber 4, Sugar 39.7, Protein 7
ELEGANT CHOCOLATE MOUSSE CAKE
An elegant presentation for all chocolate lovers. You can adapt for special occasions by adding chocolate hearts for Valentine's Day or Christmas trees for Christmas, etc.
Provided by MBMITCH
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time 6h55m
Yield 12
Number Of Ingredients 10
Steps:
- Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat.
- Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form.
- Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust.
- Chill cake until mousse is set, 6 hours to overnight.
- Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 51.6 g, Cholesterol 227.7 mg, Fat 57.4 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 33 g, Sodium 295.9 mg, Sugar 34.7 g
CHOCOLATE ALMOND CAKE
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
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4.5/5 (40)Category DessertServings 16Total Time 1 hr 20 mins
- Heat oven to 350°F. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray.
- Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes.
- Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream.
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