FLOURLESS CHOCOLATE MOUSSE CAKE
Uses no flour so it is perfect if you have allergies or for Passover.
Provided by ZIP1992
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
- Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
- Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
- Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
- Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 24.2 g, Cholesterol 93.7 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 6.4 g, Sodium 189.2 mg, Sugar 22.3 g
DARK CHOCOLATE CREAM CHEESE CAKE
A rich chocolate cake with a nutty cream cheese frosting. It's a nice recipe and you will love it!
Provided by Lani Pardillo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. Combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. Mix until smooth and well blended. Spread batter evenly into the prepared pan. Sprinkle with the 1/4 cup of sugar.
- Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
- Make the topping while the cake is cooling. In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. Stir in the chocolate chips and walnuts. Spread over cooled cake.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 39.2 g, Cholesterol 33.5 mg, Fat 15.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 4.8 g, Sodium 191.3 mg, Sugar 24.9 g
MILK-AND-DARK-CHOCOLATE MOUSSE CAKE
Provided by Francois Payard
Categories Cake Chocolate Dairy Egg Dessert Bake Freeze/Chill Summer Chill Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make the chocolate génoise:
- 1. Preheat the oven to 350°F. Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
- 2. Whisk together the flour and cocoa powder in a medium bowl; set aside.
- 3. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
- 4. Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
- Make the milk and dark chocolate mousses:
- 5. In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups (580 grams) of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
- 6. Put the milk and dark chocolate in two separate medium bowls. Bring the remaining 1 cup (232 grams) cream to a boil in a small saucepan. Pour 1/2 cup (116 grams) of the hot cream over the milk chocolate and the remaining 1/2 cup (116 grams) over the bittersweet chocolate. Gently whisk the milk chocolate until it is completely melted and the mixture is smooth. Whisk the dark chocolate until smooth.
- 7. Let the chocolate mixtures cool for 10 minutes. Fold the milk chocolate mixture into one bowl of whipped cream. Fold the dark chocolate into the remaining whipped cream.
- Make the sugar syrup:
- 8. Combine 1/4 cup (59 grams) water and the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the syrup cool to room temperature.
- Assemble the cake:
- 9. Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the sugar syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with syrup. Scrape the milk chocolate mousse onto it, smoothing it into an even layer. Chill the cake for at least 2 hours and up to 24 hours.
- 10. To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
DARK CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (177)Category Cake
- Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the chocolate chips, if using.
- Divide batter evenly between 4 pans. Bake for 19-23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
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- Take a microwave safe bowl, combine milk and dark chocolate and microwave on high for 30 seconds. Remove the mixture from the microwave and mix well until no lumps remain. Add vanilla essence and honey in the mixture and mix well. Keep aside.
- Combine the sugar and beaten whipped cream in a deep bowl and fold gently. Add the chocolate-honey mixture and fold gently. Divide the mixture 2 equal portions and keep aside. Mix water(warm) and 1 tbsp sugar to form A Soaking Syrup.
- Place the ready made cake(eggless and chocolate) on a flat and dry surface and slice it horizontally into 2 equal layers. Soak each layer of the sponge cake with 3 tbsp of the soaking syrup.
- Spread 1 portion of the whipped cream mixture evenly on the bottom layer of the cake with the help of a palate knife. Cover it with another layer of the cake with the soaked layer facing upwards.
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From halaal.recipes
4/5 (1)Category Cakes
- Preheat oven to 180 degrees celsius. In another bowl, beat eggs and sugar till very pale and thick.
- Fold in dry ingredients slowly while adding liquid, do not beat too much, just enough for the mixture to be smooth.
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