Mousse cake is a light, foamy, and creamy cake made from cream and eggs. The term “mousse” is French for “foam”. This recipe gives you three layers of decadent chocolate mousse cake. Sweet, light, foamy, and creamy, this dessert is a great way to celebrate. You can decorate the cake with fruits, nuts, or more chocolate.
Ingredients:
Bottom Layer:
• 7 oz bittersweet chocolate
• 3 oz of butter
• 3/4 tsp of espresso powder
• Salt
• 4 eggs, separate yolks from egg whites
• 1/3 cup of brown sugar
Middle Layer:
• 2 tbsp of cocoa powder
• 5 tbsp of hot water
• 7 oz of bittersweet chocolate
• 1.5 cups of heavy cream
• 1 tbsp of granulated sugar
• 1/4 tsp of salt
Top Layer:
• 3/4 tsp of unflavored gelatin
• 1 tbsp of water
• 6 oz of white chocolate
• 1.5 cups of cold heavy cream
Instructions:
Baking time for this recipe is 30 to 40 minutes. The middle layer needs to set in the fridge for 30 minutes. The top layer needs to set in the fridge for 2 to 3 hours. Serves 3 to 4.
Preheat the oven to 325F.
Place espresso powder, chocolate, and butter in a heatproof bowl. Melt in the microwave for 60-second intervals.
Mix well and let it cool for 5 minutes.
Whisk together egg yolks and vanilla.
Mix egg yolk mixture to melted chocolate mixture.
Whisk egg whites and salt until frothy.
Gradually add sugar and whisk until soft peaks appear.
Fold the chocolate mixture into the egg white mixture.
Pour the mixture into a pan and bake for 30 to 40 minutes.
In a bowl, mix cocoa and water. Set aside.
Melt chocolate and stir until smooth.
Whip cream, sugar, and salt until soft peaks form.
Add cocoa mixture to the melted chocolate.
Fold the whipped cream into the chocolate mixture.
Pour the mixture on the bottom layer of the cake.
Let it sit in the fridge for 30 minutes to set.
In a small bowl, mix gelatin with water. Set aside to set for 5 minutes.
Boil cream and pour over white chocolate.
Stir until melted.
Add gelatin to chocolate and mix until smooth.
Whip cream until soft peaks form.
Fold cream into the chocolate.
Pour mixture on the cake.
Place the cake in the fridge to set for another 2 to 3 hours.
Garnish the cake with fruits, nuts, or shaved chocolate.
Ideas And Tips:
• When whipping the cream, always test first if the cream can hold up when you lift the whisk. If it still drops, it needs a few more minutes on the mixer.
images – https://www.youtube.com/watch?v=BaDEtXa5QgU
Fridge cakes are great during hot summer days. This recipe is 100% egg-free and bake-free. It is so easy to make that even kids would enjoy making this delicious biscuit pudding. Lined with Marie milk biscuits and loaded with creamy filling, this fridge dessert is a big hit.
This recipe takes about 25 minutes to make. The cake needs to set in the fridge for 4-5 hours to overnight. Serves 2 to 3.
Ingredients:
• 200 grams of Marie biscuit
• 1.5 cups of powdered sugar
• 3/4 pack of fresh cream
• 1 stick of butter
• 1 tsp of vanilla essence
• Half a cup of black coffee
• Cocoa powder
Instructions:
In a bowl, add black coffee and mix with water and instant coffee. Let it cool completely.
In another bowl, add sugar and butter. Mix together until sugar is dissolved.
Add scoops of cream and mix again.
Drizzle vanilla extract and mix together. Set aside.
Dip cookies in coffee mixture. Cover the bottom of the pan or dish with cookies.
Spread filling and dust with cocoa powder.
Repeat this until you have used up the cookies and filling.
Let it set in the fridge for 4 to 5 hours or overnight.
Ideas And Tips:
• Aside from Marie biscuits, which is a type of milk biscuit, you can also use graham crackers.
• Place the cream in the fridge overnight so that the whey goes to the bottom. Scoop out the contents leaving out the residue at the bottom.
• Instead of coffee, you can substitute with chocolate milk or mocha-flavored drink.
• You can also add toppings to this pudding like walnuts or almonds for added crunch.
images – https://www.youtube.com/watch?v=_g8ftzKSFxQ
This chocolate pound cake is moist and decadent. Perfect to serve with coffee or tea. Rich semi-sweet chocolate mixed with soft pound cake and glazed with shiny chocolate glaze. You can make this in advance and keep at room temperature for a few days.
Ingredients:
Pound Cake:
• 1/4 cup of unsweetened Dutch-processed cocoa powder
• 1/4 cup of boiling water
• 1.5 cups of cake flour
• 1 tsp of baking powder
• Half a tsp of salt
• 1 cup of unsalted butter
• 1 and 1/4 cups of granulated white sugar
• 1.5 tsp of pure vanilla extract
• 4 large eggs
• 2 tbsp of milk
Chocolate Glaze:
• 3 ounces of semi-sweet chocolate
• 2 tbsp of butter, diced
• 1 tbsp of honey
Instructions:
This recipe takes about 90 to 110 minutes to make. Makes one loaf.
Preheat the oven to 350F.
Coat 9 x 5-inch loaf pan with melted butter or cooking spray. Place parchment paper at the bottom.
Add boiling water to cocoa powder, and stir until dissolved. Set aside to cool.
Whisk cake flour with baking powder and salt.
In an electric mixer, beat butter until smooth.
Add vanilla extract and sugar. Beat until fluffy.
Add cocoa mixture, flour, and milk on low speed.
Transfer the batter into the loaf pan.
Bake for 55 to 65 minutes. Use a toothpick to check if cooked.
Let the cake cool on a wire rack for 15 to 20 minutes.
To make the glaze, melt chocolate, butter, and honey in a stainless bowl placed over simmering water.
Remove from heat and set aside to cool.
Pour over the cake and use a spatula to smoothen the glaze.
Ideas And Tips:
• Make sure that you use room temperature butter and eggs so that they mix well with the other ingredients.
• You can keep this cake for 4 to 5 days at room temperature as long as it is well wrapped. You can also store this in the freezer for a few months.
images – https://www.youtube.com/watch?v=gI8ShUTkJf8
Desserts | Recipe World | 
April 19, 2017 3:33 am | 
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