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
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
DOUBLE CHOCOLATE MOUSSE CAKE
Make and share this Double Chocolate Mousse Cake recipe from Food.com.
Provided by Irmgard
Categories < 60 Mins
Time 55m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- To make the cake, preheat the oven to 350 degrees F and grease two 9" cake pans.
- Beat the eggs, sugar and vanilla until combined.
- Add the oil and buttermilk, then add the dry ingredients.
- Mix until well combined.
- Carefully fold in the boiling water until the batter is smooth and the mixture is quite thin.
- Pour into the prepared pans.
- Sprinkle with the chocolate chips.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool in the pans for 10 minutes.
- Remove from the pans and cool on a wire rack.
- To make the mousse, whip the cream in a large bowl until it is thick and holds its shape.
- Beat in the icing sugar and vanilla.
- Fold in the melted and cooled chocolate chips.
- Do not overmix; the mousse should have a rippled effect.
- To assemble, place one layer of cake on a serving platter.
- Spread with about 1 cup of the mousse.
- Place the second layer on top.
- Ice with the remaining mousse.
- Refrigerate until ready to eat.
Nutrition Facts : Calories 360.6, Fat 24.2, SaturatedFat 7.9, Cholesterol 58.1, Sodium 181.4, Carbohydrate 33.7, Fiber 1.5, Sugar 17.9, Protein 4.1
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
- Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
- Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
- Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
- Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
- Freeze for 2 hours, or until the mousse is set.
- Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
- Remove from the cake from the freezer and gently take the cake out of the springform pan.
- Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
- Pairs well with Cabernet Sauvignon.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams
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