Chocolate Mousse Cake With Chocolate Whipped Cream Recipes

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CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM



Chocolate Mousse Cake with Chocolate Whipped Cream image

If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The Prep/Cook times do not include the minimum 3 to 4 hour cooling time needed before serving.

Provided by Dee514

Categories     Dessert

Time 1h5m

Yield 1 9inch Cake, 16-20 serving(s)

Number Of Ingredients 11

1 cup hazelnuts (4 ounces)
3 tablespoons butter, melted
2 (8 ounce) packages semisweet chocolate, chopped
1 cup heavy whipping cream
6 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup heavy whipping cream
1/2 ounce semisweet chocolate
shelled hazelnuts (for garnish - optional)

Steps:

  • Grease a 9 inch springform pan.
  • In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
  • Combine ground hazelnuts and melted butter.
  • Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
  • In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
  • Stir over low heat until chocolate is melted.
  • Remove cream from heat.
  • In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
  • Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
  • In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
  • Stir about 1/4 of the egg mixture into the melted chocolate.
  • Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
  • Turn mixture into prepared pan.
  • Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
  • (Center will be slightly soft).
  • Cool cake for 20 minutes.
  • Remove pan sides.
  • Cool on a rack 3 to 4 hours.
  • Cake may be served at room temperature or chilled.
  • If serving the cake the next day, cover and store in the refrigerator.
  • Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
  • Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
  • Stir over low heat until all the chocolate is melted.
  • Remove from heat and stir until there are no chocolate specks remaining.
  • Pour mixture into a bowl and chill well.
  • Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

Nutrition Facts : Calories 350.2, Fat 32.7, SaturatedFat 16.9, Cholesterol 115.6, Sodium 57.2, Carbohydrate 17, Fiber 5.8, Sugar 4, Protein 8.3

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 11

1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups heavy cream
2 tablespoons granulated sugar
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Steps:

  • Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
  • Cake:
  • Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
  • Preheat the oven to 325 degrees Fahrenheit.
  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
  • Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
  • While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
  • Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
  • Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
  • Filling:
  • To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
  • Ganache:
  • Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
  • To assemble cake:
  • Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

This is very rich. For chocolate Lovers.Topped with fresh berries and a touch of whipped cream. Or simply dust with powdered sugar. The picture show the process of making this sinfull cake. First picture is Step #2. Second Picture is step #4. Third Picture is step #12. Fourth is batter in prepared pan step #13. Fifth picture is the cooked cake as you see it it is to be sunken in.For this is a very dense rich cake and once you top it with fresh berry and a dallop of whipped cream you`ll know what I mean! Sixth is the final cake topped with berries of you choice or whats in season.

Provided by Rita1652

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup water
1/2 cup sugar
1/2 cup corn syrup
1/4 cup flour
12 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup cold sweet butter
4 eggs, at room temperature,separated yolks lightly beaten white whipped to form soft peaks
1 cup whipping cream, whipped to form soft peaks
raspberries or blackberry (or mix)
fresh whipped cream

Steps:

  • Grease 9-inch springform pan line with parchment paper grease and flour paper.
  • Stir water, sugar, corn syrup and flour in heavy saucepan.
  • Cook on low heat until sugar is dissolved, stirring constantly.
  • Add chocolate, vanilla and salt.
  • Continue cooking until chocolate is completely melted stirring constantly.
  • Remove from heat.
  • Add butter; stir until melted.
  • Transfer mixture to large bowl.
  • Refrigerate 15 minutes or until mixture has somewhat cooled, stirring occasionally.
  • Add egg yolks to chocolate mixture; stir with wire whisk until well blended.
  • Gentle fold in egg whites.
  • Fold in whipped cream.
  • Spoon into prepared pan.
  • Place pan in larger baking pan, then place on center rack in oven.
  • Carefully pour boiling water into larger pan to come halfway up side of springform pan.
  • Bake at 350°F for 50 minutes or until mixture is just set.
  • Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Cover top with plastic wrap; refrigerate 4 hours to overnight.
  • Center will fall. A prefect bowl for berries!
  • Garnish with fresh berries and whipped cream.

CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM



Chocolate Mousse Cake with Cinnamon Cream image

Categories     Cake     Coffee     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Chill     Gourmet

Number Of Ingredients 13

For cake:
1/3 cup of water
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, cut into pieces
12 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 tablespoons dark rum if desired
1/2 teaspoon cinnamon
For cream
1 cup well-chilled heavy cream
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Make cake:
  • Preheat oven to 325°F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
  • In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
  • In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
  • Put cake in pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in pan on rack.
  • Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
  • Run a thin knife around pan to loosen cake and put pan on hot stove burner for 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
  • Make cream:
  • In a bowl with an electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
  • Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.

WHIPPED CREAM MOUSSE FROSTING



Whipped Cream Mousse Frosting image

A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.

Provided by Angela Welch

Categories     Desserts     Frostings and Icings

Time 10m

Yield 15

Number Of Ingredients 5

1 cup heavy whipping cream
1 (3.5 ounce) package instant vanilla pudding mix
¼ cup milk
1 teaspoon vanilla extract
3 cups frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
  • Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 10.2 g, Cholesterol 22.1 mg, Fat 9.8 g, Protein 0.6 g, SaturatedFat 7 g, Sodium 105.6 mg, Sugar 8.6 g

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