Chocolate Mousse Cake With CrÈme Anglaise Recipes

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ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE



Almost-Famous Chocolate Mousse Cake image

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

1 18.25-ounce box devil's food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons unsalted butter, diced (1 1/2 sticks)
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream

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 MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners' sugar or whipped cream and sliced strawberries.

Provided by JJOHN32

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time P1DT1h15m

Yield 10

Number Of Ingredients 11

½ cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
⅔ cup white sugar
2 eggs, beaten
1 ½ tablespoons unsweetened cocoa powder
1 ½ cups water

Steps:

  • Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
  • Melt chocolate and butter together and set aside.
  • With a food processor or electric mixer, process cream cheese until smooth. Add chocolate mixture, and process until mixture is well-mixed and uniformly colored. Pour in the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. Pour mixture over crumbs in pan. Cover cake with a piece of waxed paper. Wrap the entire pan with aluminum foil.
  • Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 50 minutes. Remove cooker from heat, and let the pressure drop on its own. Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
  • Remove cheesecake from pan, and refrigerate for 8 hours before serving.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 32.7 g, Cholesterol 122.3 mg, Fat 34.7 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 20.7 g, Sodium 196.5 mg, Sugar 26.4 g

SOFT CHOCOLATE CAKE WITH ORANGE CREME ANGLAISE



Soft Chocolate Cake with Orange Creme Anglaise image

This warm dessert blurs the line between cake and pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h20m

Yield Makes one 6 1/2-by-9-inch oval cake

Number Of Ingredients 12

1 cup whole milk
3 tablespoons sugar
1 tablespoon finely grated orange zest (from 1 to 2 oranges)
Coarse salt
3 large egg yolks
Vegetable-oil cooking spray
1 stick unsalted butter
4 ounces bittersweet chocolate (70 percent), chopped (3/4 cup)
Coarse salt
2 large eggs, plus 2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour

Steps:

  • Make the creme anglaise: Bring milk, sugar, orange zest, and a pinch of salt to a simmer in a medium saucepan. Stir, and remove from heat. Cover, and let stand 1 hour.
  • Reheat milk mixture and whisk into egg yolks in a bowl; return to pan. Cook over medium-high heat, stirring, until just before mixture begins to simmer, about 2 minutes. Reduce heat to medium; cook, stirring, until mixture is thick and coats the back of a wooden spoon, about 4 minutes. Pour mixture through a fine sieve into a bowl; refrigerate until chilled, about 2 hours or up to 3 days.
  • Make the cake: Preheat oven to 400 degrees. Coat a 6-cup baking or gratin dish with cooking spray. In a heatproof bowl set over (not in) a saucepan filled with 2 inches simmering water, melt butter and chocolate with 1/2 teaspoon salt, whisking to combine.
  • Beat eggs, egg yolks, and sugar with a mixer on medium speed until light, frothy, and thick, 6 to 8 minutes. Add chocolate mixture, beating to combine. Add flour, beating to combine.
  • Transfer batter to dish; bake until set around edge but still soft in center, 10 to 12 minutes. Let cool for 3 minutes. Serve warm with creme anglaise.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE



Rich Chocolate Cake With Creme Anglaise image

Provided by Molly O'Neill

Categories     dessert

Time 1h20m

Yield 10 servings

Number Of Ingredients 13

1 cup unblanched whole almonds, coarsely chopped
2 cups whole milk
4 egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
10 ounces best-quality semisweet chocolate, chopped
2/3 cup dark brown sugar
1/2 cup unsalted butter
4 eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup slivered almonds, toasted and ground
6 tablespoons all-purpose flour
1/4 teaspoon kosher salt

Steps:

  • To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
  • Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
  • To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
  • Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
  • To serve, spoon sauce onto each plate and top with a slice of cake.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 17 grams, Carbohydrate 52 grams, Fat 32 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 103 milligrams, Sugar 42 grams, TransFat 0 grams

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

This rich chocolate mousse cake is made with chocolate ganache, which includes finely chopped bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

Chocolate Genoise for Chocolate Mousse Cake
8 ounces bittersweet chocolate, finely chopped
3 large egg yolks
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 cups milk
1 1/2 cups heavy cream
Chocolate Ganache for Chocolate Mousse Cake
Edible roses and rose petals
Cinnamon Creme Anglaise

Steps:

  • Line a 10-by-4 1/2-by-3-inch loaf pan with plastic; let excess hang over sides of pan. Line pan with chocolate genoise: Cut one 9-by-4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf. Cut four 2 1/4-by-4 1/2-inch pieces; use two to fit each end of the loaf; set other two aside. Cut another 10 1/2-by-5-inch rectangle to fit top; set aside.
  • Place chocolate in a large heat-proof bowl or the top of a double boiler set over a pan of barely simmering water; heat until melted. Set aside.
  • Combine yolks and sugar in a medium bowl; whisk until pale yellow. Add flour and cornstarch; whisk to combine. Place milk in a small saucepan; bring to a boil.
  • Gradually pour milk into yolk mixture, whisking constantly. Return mixture to pan; set over medium-low heat. Cook, whisking constantly, just until mixture comes to a boil. Remove from heat; immediately pass through a fine sieve into melted chocolate. Use a rubber spatula to combine; set aside to cool. When almost cool, whip the heavy cream to soft peaks, and fold into the chocolate mixture.
  • Spoon chocolate mousse into the prepared loaf, and top with the reserved genoise. Wrap the excess plastic over the loaf, and place in the freezer overnight.
  • Unmold cake onto a wire rack set over a rimmed baking sheet. Pour ganache over cake, coating completely. Allow ganache to set for about 10 minutes. Scrape excess ganache from baking sheet back into the bowl. Pour a second coating of ganache over cake. If ganache gets too thick, it can be rewarmed slightly over simmering water. Transfer cake to a serving platter; refrigerate for 1 hour or until ready to serve. Garnish with edible roses and rose petals just before serving. Thinly slice with a serrated knife. Serve with creme anglaise.

"FLOATING ISLANDS" WITH CHOCOLATE MOUSSE AND CRèME ANGLAISE



Categories     Mixer     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Valentine's Day     Oscars     Wedding     New Year's Eve     Winter     Anniversary     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

For Meringue:
Nonstick vegetable oil spray
1/2 cup sugar
3 large egg whites
For Mousse:
3 ounces bittersweet (not unsweetened) chocolate, chopped
1/2 cup whipping cream
1/4cup crème fraîche or whipping cream
Crème Anglaise
6 ounces bittersweet (not unsweetened) chocolate, shaved
Assorted berries

Steps:

  • Make meringue:
  • Preheat oven to 325°F. Spray six 1/2-cup muffin cups with oil spray. Whisk sugar and egg whites in large metal bowl. Set bowl over saucepan of simmering water and whisk egg-white mixture until thermometer inserted into mixture registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat meringue until soft peaks form.
  • Reserve 1/2 cup meringue in bowl. Cover; chill. Spoon remaining meringue into prepared muffin cups, dividing equally. Smooth tops with knife. Place muffin cups in large glass baking dish. Pour enough hot water into dish to come halfway up sides of muffin cups. Bake until meringue is set but still moist, about 25 minutes. Remove muffin cups from dish. Cool to room temperature. Cover; chill.
  • Make mousse:
  • Place 3 ounces chopped chocolate in medium bowl. Bring cream to simmer in heavy small saucepan. Pour cream over chocolate. Stir until chocolate melts and mixture is smooth. Let chocolate mixture stand at room temperature until cool to touch but not set, about 30 minutes.
  • Beat crème fraîche in another medium bowl until soft peaks form. Fold crème fraîche and reserved 1/2 cup meringue into chocolate mixture. Leaving meringue in each muffin cup, scoop out center of each meringue, forming cup with 1/2-inch-thick bottom and sides. Fill meringue cups with mousse. Cover and chill until set, at least 1 hour.
  • Spoon Crème Anglaise onto plates. Run small sharp knife around sides of meringue cups. Carefully turn meringues out. Place atop sauce. Sprinkle shaved chocolate over. Garnish with berries.

CHOCOLATE MOUSSE CAKE WITH CRÈME ANGLAISE



CHOCOLATE MOUSSE CAKE WITH CRÈME ANGLAISE image

Categories     Chocolate     Dessert

Yield 8-10 servings

Number Of Ingredients 10

Chocolate mousse
7 ounces semisweet or bittersweet chocolate
1 tablespoon instant espresso powder
1/3 cup Strega, kirsch, or rum
1/4 cup heavy cream
5 eggs, separated
6 tablespoons sugar, divided
Break the chocolate into small pieces and place it in the top half of a double boiler set over simmering water. Add the espresso powder and Strega and let stand uncovered until the chocolate is softened. Stir until blended. Transfer the chocolate to a large bowl to cool.
In a large, chilled bowl, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes. In a separate bowl, beat the whites (make sure your beaters are clean) on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form.
Add the egg mixture to the melted chocolate and stir to combine. Fold the whipped cream into the chocolate mixture, then gently fold in the whites.

Steps:

  • Cake assembly Chocolate mousse 3/4 cup sugar 1/2 cup Strega, kirsch, or rum 20 to 25 ladyfingers, cut in half 1. Combine the sugar and ¾ cup water in a small pot and bring to a simmer. 2. Mix together the simple syrup (you should have ¾ cup) and the Strega. Dip half of each ladyfinger in the syrup until slightly softened. 3. In a 2-quart glass serving bowl, alternate layers of 1/3 of the mousse followed by 1/3 of the ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days. Crème anglaise 2 cups milk 1 vanilla bean, split and scraped 1/2 cup plus 2 tablespoons sugar 5 egg yolks Chocolate curls or shavings, if desired 1. Bring the milk, vanilla bean scrapings and pod, and 1/2 cup of the sugar to a simmer in a large saucepan over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean. 2. In a large bowl, whisk the egg yolks until thickened slightly and well combined. Gradually add about 1/2 cup of the hot milk mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture, stirring constantly. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly until thickened slightly and the mixture lightly coats the back of a spoon, about 5 minutes. Alternatively, dip a spatula in the sauce and run your finger through it. If your finger makes a trail rather than causes all of the custard to run off, the sauce is ready. 3. Remove the sauce from the heat and strain into a clean bowl. Place the bowl in a larger bowl filled with ice to cool. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. 4. To serve, sprinkle the cake with chocolate curls or shavings, if desired, and allow your guests to scoop the cake into serving bowls at the table. Pass the crème anglaise separately.

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DARK CHOCOLATE CRéMEUX RECIPE - WHEEL OF BAKING
2022-03-28 Make sure it does not exceed 85°C (185°F), or the eggs will curdle. Your crème Anglaise will be lumpy and might taste eggy. Remove from the heat. Then strain the crème Anglaise through a fine mesh sieve over the melted chocolate to remove any unwanted particles (such as cooked eggs). Let the cream-chocolate mixture sit for a minute before ...
From wheelofbaking.com


THE CHOCOLATE MOUSSE CAKE RECIPE - ALSO THE CRUMBS PLEASE
2018-10-25 In most cases, this will work fine and saves your ganache. It will be smooth and silky again. If this didn't do the trick already, mix in 1 tablespoon (15ml) of corn syrup or honey to smooth it. If this didn't help either, heat 1-3 tablespoon (15-45ml) heavy cream until hot and stir it into the ganache little by little. Normally, this should help.
From alsothecrumbsplease.com


CRÈME ANGLAISE CHOCOLATE MOUSSE - YOUTUBE
CRÈME ANGLAISE CHOCOLATE MOUSSEChocolate mousse or mousse au chocolat! It is divine. This traditional chocolate mousse with CRÈME ANGLAISE is just as velvety...
From youtube.com


CHOCOLATE MOUSSE - CRèME ANGLAISE | CALLEBAUT
Step 6. Pour the crème anglaise bit by bit onto the chocolate and mix the whole together into a homogeneous mixture. Step 7. Emulsify the mixture with a stick blender to remove all lumps. Keep the blade below the surface of the mixture at all times to avoid creating air bubbles. Step 8.
From callebaut.com


RECIPE: REGINA'S CHOCOLATE MOUSSE TORTE WITH ORANGE-SCENTED …
2010-08-06 To make the mousse torte: In a small saucepan, add rum and water and bring to a boil. Turn off and let cool to the touch. Coat a 9-inch …
From theatlantic.com


CHOCOLATE MERINGUE MOUSSE CAKE RECIPE | LEITE'S CULINARIA
2021-06-28 Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper. In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts.
From leitesculinaria.com


DELICI BELGIAN CHOCOLATE MOUSSE - THERESCIPES.INFO
Delici Belgian Chocolate Mousse nutrition grade C minus 280 Calories Per Serving 0 comments No rating 0 followers Explanations Keto: net carbs 20g If you are following a ketogenic diet (keto), you need to restrict your daily carbohydrate intake so that your body enters ketosis. For most people, this means less than 50 net carbs per day.
From therecipes.info


RICH CHOCOLATE SOUFFLé CAKES WITH CRèME ANGLAISE RECIPE
Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch. Step 5. Bake at 350º for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack. Step 6. To prepare crème anglaise, combine 3 …
From myrecipes.com


CHOCOLATE SOUFFLé WITH CRèME ANGLAISE - OF BATTER AND DOUGH
2017-06-15 Place the buttered and sugared ramekins on a baking sheet and put in the refrigerator until ready to fill and bake. Preheat the oven to 375 degrees. Fill a saucepan with water and bring to a low simmer. Put the chocolate and butter into a saucepan or bowl that is just smaller in size than the one you filled with water.
From ofbatteranddough.com


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