Easter Chocolate Mousse Cake Recipes

EASTER CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 180C/160C fan/ gas 4. Line a baking sheet with baking parchment and sit the cake ring on top. Put the egg yolks in a large bowl. Whisk the egg whites with the sugar in a separate bowl, or a mixer, until stiff peaks form.
• Once stiff, use a large metal spoon to stir one-quarter of the whites into the yolks, then pour the mixture back into the remaining egg whites, and gently fold to combine. Sieve in the cocoa powder and gently fold again until just combined.
• Pour into the cake ring and level out with a spatula or spoon. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the ring - the middle will sink.
• Once the cake has cooled, slide a knife around the inside of the ring to release the cake and lift the ring off. Trim the edge of the cake with scissors. Clean the ring and place it back around the sponge on a cake board, or on a cake stand.
• Boil the kettle. In a large clean bowl, or a freestanding mixer, whisk the egg whites and sugar until medium peaks form.
• Set a bowl over a pan of gently simmering water and melt the chocolate to around 50C. In a separate bowl, whisk 50ml hot water with the cocoa powder, then add the yolks. Tip onto the melted chocolate, but don't stir it in yet.
• Briskly whisk one-quarter of the egg whites into the melted chocolate and egg yolk mixture - this ensures that the mousse has an even texture. Use a spatula to fold in the remaining egg whites until fully combined.
• Pour the mousse onto the sponge, then chill for at least 2 hrs or up to 24 hrs. Meanwhile, make the chocolate croustillant, white chocolate feathers and spun sugar nest, if using (see opposite).
• Melt half the chocolate in a bowl over gently simmering water. Once melted, stir in the remaining chocolate, then remove from the heat. Leave to cool for 5 mins. Using a palette knife, spread the chocolate across the acetate band in a thin, even layer to cover. Leave to set for 1-2 mins.
• Lift off the cake ring, then wrap the acetate around the cake so that the chocolate touches the mousse. Stick it tightly and hold for a second to make sure it stays in place - don't worry if it overlaps a little. Chill for 30 mins. Meanwhile, make the butterscotch sauce (see opposite).
• To assemble the cake, remove from the fridge and peel off the acetate carefully, breaking off any overlapping chocolate.
• Spoon half the lemon butterscotch sauce over the mousse, then top with the spun sugar nest and chocolate feathers, if using. Add the shards of broken chocolate croustillant and a decorative egg, if you like. Serve within 1 hr with the remaining sauce on the side.
• Melt 50g chopped white chocolate in a bowl over a pan of gently simmering water. Use a small palette knife to spread a thin layer of the chocolate on a piece of baking parchment in a feather shape. You can set the parchment on the inside of an upturned cake tin to set the chocolate feather in a curved shape, if you like. Once set, peel off the parchment and use a small knife to notch the edges to give them a feathery effect.
• Fill the sink with cold water and cover an area of your work surface (about 1m x 50cm) with baking parchment or cling film. Put 150g fondant icing and 20g liquid glucose in a saucepan over a medium heat. Cook until the fondant melts, then increase the heat and bubble until it turns to a deep caramel. Quickly cool down the pan by dipping the base in the cold water in the sink, but make sure no water splashes into the pan. This should stop the sugar from cooking and thicken the caramel slightly. Using 2 forks, pull strands of caramel from the pan, and flick them quickly from a height over your covered work surface to create multiple thin sugar threads. Keep going until you have a large mass - enough to make a nest. If the caramel starts to set, put it back on the heat to soften it a little. Use your hands to shape the sugar threads gently into a loose cylinder, then wrap into a nest shape. Will keep for a couple of days in a cool, dry container. If it comes into contact with any moisture or heat, it will dissolve.
• Heat oven to 180C/160C/gas 4. Mix the sugar and cocoa in a bowl. In a small saucepan, gently melt the butter with the chocolate and glucose over a gentle heat. Once melted, whisk in the sugar and cocoa powder mixture and 50ml cold water. Bring to the boil and cook for 30 secs-1 min until slightly thickened.
• Spread a third of the mixture onto a piece of baking parchment on a baking sheet. Lay another piece of parchment on top and, using a rolling pin, roll out the croustillant as thin as possible. Set in the freezer for 5 mins until the top sheet of parchment peels off easily. Repeat with the rest of the mixture, or freeze for another day.
• Peel off the top layer of parchment and bake in the centre of the oven for 5 mins. When it is bubbling, it's cooked. Cool completely before breaking into large pieces.
• In a saucepan, combine the sugar, liquid glucose and 1 tbsp water. Set over a gentle heat until the sugar dissolves, but do not stir. Once dissolved, bring to the boil and cook until the sugar syrup turns into a caramel and is lightly golden. Warm the lemon zest and juice in the microwave on High for 1 min, then heat the whipping cream in a separate bowl in the microwave on High for 2 mins. Once the caramel is golden, pour in the lemon and cream. Boil for 30 secs, then set aside to cool. Chill in the fridge, covered with cling film, until needed

INTENSE CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
• In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
• Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
• Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.

CHOCOLATE MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.

STRAWBERRY CHOCOLATE MOUSSE CAKE

Steps:

• In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
• Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
• While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
• Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

EASTER BONNET, PART TWO

Steps:

• To assemble: Use a pastry brush to coat the bottom half of each petal with a little Simple Syrup or warmed corn syrup. This will act as the "glue" to adhere the petals to the bud. Wrap the first petal around the base of the bud. Continue adding petals in the same fashion until you have formed the size of flower you would like. Gently squeeze the bottom of the bud so the petals open. You can also gently roll back the tops of the petals to achieve a more realistic appearance. Cut off the bottom of the bud. Place around the brim of the hat and add the leaves as desired.
• To make the ganache: If using gelatin sheets, place them in a medium-size mixing bowl with enough cold water (about 2 cups) to cover. Let stand for about 5 minutes to allow the gelatin to soften and hydrate. Cold water hydrates the gelatin without letting it absorb too much liquid. Remove the gelatin from the bowl and squeeze out the excess water with your hands. If you use powdered gelatin, sprinkle the gelatin over 1/4 cup (1.75 ounces; 50 grams) of cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Place the chopped chocolate in a medium-size mixing bowl. Pour the heavy cream in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by pouring the hot cream over the chocolate. Let stand for about 30 seconds to allow the heat to distribute throughout the bowl. Add the hydrated gelatin and gently stir the mixture with a rubber spatula. The hot cream will cause the chocolate and the gelatin to melt. Slowly mixing the heavy cream and chocolate together causes the fats in them to combine to form an emulsion. Stir the ganache until it is smooth and homogenous. Place the mixing bowl in the ice bath and stir the ganache occasionally so it cools evenly. The ganache is ready when it has thickened. Test this by using a rubber spatula to draw a line through it. If the line holds for 10 to 15 seconds, it is ready. If the line fills in immediately, the ganache is too warm. Keep cooling and retest every 30 seconds. The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous.
• To finish the mousse: While the ganache is cooling, pour the heavy cream into another medium-size mixing bowl and beat to soft peaks with an electric mixer on medium speed. Be careful; if you overwhip the heavy cream, it will lose volume and the mousse will not be as light and airy. When the ganache is cool but not cold, fold in the whipped cream in 2 additions until combined. The ganache should not be so cold that it has begun to set and is grainy, yet is should be cool enough that it doesn't melt the whipped cream. If the mousse begins to seize while you are folding in the whipped cream, warm it up over a saucepan of simmering water 5 seconds at a time until it is smooth again. Do not warm it so much that the whipped cream begins to melt. Then fold in any remaining whipped cream. When all of the whipped cream has been incorporated, the mousse will be loose and pourable. Don't worry; it will set up in the freezer.
• Prepare the pound cake: Cut the pound cake into a 4-inch flat circle and a 5 1/2-inch flat circle. You want the larger circle to be just a bit smaller than the diameter of your mold. That way, the mousse will cover the edge and the cake won't show through the mold. Place the mousse into a pastry bag with a large opening (no tip). Pipe the mousse into the dome mold, filling about two thirds full. Spread the mousse up the sides of the mold with the back of a large spoon. Place the smaller cake circle in the mousse. Soak the cake with the simple syrup. Fill with more mousse until almost full. Top with the larger cake circle and press down slightly. Soak the cake with the simple syrup. Place the mold in the freezer for at least 1 hour to allow the mousse to set. At this stage, the cake will hold in the freezer for up to 1 week. Spread a 1/8-inch thick layer of tempered white chocolate onto a piece of parchment paper. Let the chocolate harden until firm but not set, about 5 minutes. To make the brim of the hat, trace around a 10-inch cardboard cake circle or serving plate to cut a circle from the white chocolate. Place a clean sheet of parchment paper over the chocolate sheet and flip over both. Peel off the parchment paper. Separate the chocolate cutout and place on a cardboard cake circle.
• To assemble: Unmold by dipping the mold in hot water for 5 seconds. Press against one side of the mousse to slide it out of the dome mold. Place the dome, cake side down, in the center of the white chocolate circle. Prepare the paint sprayer: Place equal amounts of white chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Assemble the dessert and place in the freezer for about 10 minutes. The surface of the dessert must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the dessert from the freezer and place on a platter or cake circle. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Cleanup will be much easier if you use a plastic-lined cardboard box as a backdrop to the dessert when you spray it.
• Add the decorations. Let thaw in the refrigerator for about 1 hour before serving. The Bonnet will hold in the refrigerator for up to 24 hours.
• Tip: Wrap the cornstarch in cheesecloth. Then you can easily shake an even layer of the starch onto the work surface.
• Sources:
• Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) 6-inch Dome Mold
• Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) Modeling chocolate in white or dark, assorted cutters, cocoa butter, powdered and paste food colorings, white and dark chocolate
• Sur La Table Catalog Division www.surlatable.com 800/243-0852 Sinsation Chocolate Tempering Machine; cutter sets of assorted shapes and sizes; paste food colorings

CHOCOLATE MOUSSE CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with water, beating well after each addition., Transfer to two greased 9-in. tart pans with removable bottoms. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Fold in whipped cream. Pipe frosting over tops of cakes; sprinkle with grated chocolate. Refrigerate leftovers.

CHOCOLATE MOUSSE CAKE

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.

EASY CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350°F.
• Use a 9 inch springform pan.
• With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
• This step will prevent batter from leaking during baking.
• In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
• Remove from heat.
• In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
• Stir in chocolate and mix to a uniform color.
• Pour in pan and bake for 50 to 60 minutes.
• Cake will fall slightly as it cools.
• When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
• Serve at room temperature.
• Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
• For Christmas, decorate center with holly leaves and cranberries.

CHOCOLATE MOUSSE CAKE

Steps:

• Cake:.
• Lightly grease insides of 3 9 inch cake pans with melted butter. Line each pan with parchment paper, then lightly grease parchment paptr with more melted butter. Set aside.
• Preheat oven to 325 degrees F.
• Heat 1 inch water in bottom of a double boiler over medium heat. Place 14 tablespoons butter and 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover top with plastic wrap. Allow to heat for 10-12 minutes, remove from heat, stir until smooth and hold at room temperature.
• Place 8 egg yolks and 3/4 cup sugar in bowl of electric mixed with 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.
• In another bowl, whisk or beat 4 egg whites until stiff, but not dry, about 3-4 minutes.
• 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 remaining egg whites.
• Divide the batter among the 3 pans, spread evenly and bake until a toothpick inserted in the center comes out clean, about 22-30 minutes. Allow to cool in 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 and refrigerate for 30 minutes.
• Mousse Filling:.
• Heat 1 inch of water in bottom of a double boiler over medium heat. Place 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover with plastic wrap and allow to heat for 8-10 minutes. Remove from heat, stir until smooth. transfer melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups of heavy cream and 2 tablespoons of sugar in a well chilled bowl of electric mixer fitted with 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 fold together.
• Ganache:.
• Heat 1 1/2 cups of heavy cream and 2 tablespoons unsalted butter in a 3 quart saucepan over medium high heat. Bring to a boil. Place the 18 ounces of bittersweet chocolate in 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 ganahe should be at room temperature.
• Assemble the cake:.
• Arrange one of the cake layers in a 9 inch springform pan, evenly spread half of the mousse filling over the cake and top with the second layer. Add remaining mousse and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to a pastry bag fitted a star tip. Remove cake from springform pan and coat top and sides with room temperature ganache. Using chilled ganache, pipe decorative stars on top of cake.