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Urban Treats

Double Chocolate Mousse Cake – My Urban Treats

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For the past week I have been working on this delicious Double Chocolate Mousse Cake Recipe. I love making desserts with mousse because you can get super creative with shapes and colors. Unlike baked cake, mousse doesn’t expand or contract much which allows you to really control the layers and shapes. Ohhh did I mention its also super creamy and rich???? Well it is and you will just love making this one.


Besides making a ton of cookies this month, I have found myself obsessed with mousse cakes. It all started with my white chocolate mousse cake and its been all downhill since then. When making mousse right, its creamy, rich and looks just amazing. This has inspired me to come up with a few recipes, some of which are still in the making.

This chocolate mousse cake was my contribution to the Christmas family lunch and my mom said it was the BEST mousse cake she ever had. If you know my mom, that means a lot hehe. So let me stop blabbering and get into the actual recipe 🙂

The Layers & Ingredients

Essentially this cake has three different layers, two of which are mousse layers made with white and milk chocolate. For the cake layer I made a rich chocolate sponge made with equal parts of flour, sugar and butter. So lets have a look at each one of the layers:

  • White Chocolate Mousse is entirely optional in this cake. If you want to go all milk chocolate, you can skip this step and just double the milk chocolate mousse layer. The components for a creamy mousse are quite frankly the same. You add the heavy cream to provide volume as well as fat which enhances the flavor. Chocolate makes the flavor and sweetness of the mousse while we add gelatin to set the mousse. You might say, why don’t you whip the cream instead of adding gelatin? Well this is an old confectionary trick, if you only whisk the heavy cream half way and add gelatin, the mousse becomes amazingly creamy and sets in any shape or mold.
  • Milk Chocolate Mousse is really the core flavor here although you can see I added a layer of white chocolate mousse on top. What can I say, I’m a sucker for white chocolate 😀 The ingredients are the same, heavy cream, milk chocolate and gelatin to set it all in. To dissolve the gelatin we use hot milk, if you use water the chocolate will set and you wont be able to blend it with the heavy cream.
  • The Chocolate Cake Layer is one of my favorite chocolate sponges. Here is a BIG tip, if you want a quick and delicious chocolate cake, double the recipe for this and bake it in a loaf pan or 8 inch cake pan. Its delicious all by itself 😉

Equipment

You won’t need a lot of kitchen utensils for this recipe although there is one thing that should be in your arsenal of baking pans when you make mousse cakes. An adjustable Cake or Mousse ring is a bottomless pan that can be adjusted to different sizes. Bottomless cake rings allow you to easily de-mold the frozen mousse. It is almost impossible to remove a frozen mousse from a normal cake pan.

Alternatively you could use a silicon mold. You can get these in all shapes and sizes, some companies like Silikomart and Pavoni make beautiful high quality molds.

Other than the mold, you will need basic kitchen utensils such as:

  • 2-3 Heatproof mixing bowls
  • A silicon or rubber spatula
  • A whisk
  • A medium to large sauce pan to melt the chocolate over
  • An 8 inch cake pan to bake the cake layer in
  • A hand mixer to whip the heavy cream
  • An oven to bake the cake layer in
  • Space in your freezer to set the mousse

Temperature & Time

I mention this in all my mousse cake recipes, don’t rush the freezing times. Mousse takes 6 full hours to set in the freezer. Anything earlier and it will deform when removing from the mold. This is especially true when it comes to silicon mold. As a rule of thumb apply the following waiting times:

  • 6 Hours freezing before de-molding
  • 20 minutes in the freezer for layer designs. This is adequate time to set the mousse and allow you to add another layer or color. You can also use the 20 minute freeze to remove little molds within the mold. For example in this recipe I used a small ring in the center to create the white chocolate mousse core. I was able to remove this carefully after 20 minutes in the freezer.
  • Defrosting the cake before eating can take anywhere from 4 to 8 hours. The right way to defrost any cake is in the fridge, this will ensure its not exposed to any bacteria.

About Mousse Cakes

Mousse is a French dish and has been around since the mid 18th century. Traditionally Mousse is made by folding a meringue or whipped egg whites into a cold sugar base and milk or whipped cream. Now eating raw egg’s can be unhealthy, I once had salmonella and believe you me, it was not a fun experience. Since the application of gelatin in food in the mid 19th century, we can make mousse set and stay creamy without using eggwhites or raw eggs.

Mousse cakes are as the name suggests, the combination of cake and mousse in a single dessert. Since we can make mousse and cake with virtually any flavor, the combinations of mousse cakes seem to have no limit. Anything from fruits, nuts, chocolate and even savory flavors goes.

One of my favorite mousse cakes is this Chocolate-Amaretto and Espresso Mousse cake by Savourthebest.com. I really recommend you check it out.

The Recipe

Chocolate Mousse Cake

Servings 12 Slices

Prep Time 35 mins

Cook Time 30 mins

Cooling & Freezing 1 hr 20 mins

Equipment

Adjustable Cake Mousse Mould

Whisk

Ingredients

Cake Layer

  • 110 gram All-purpose flour
  • 110 gram Crystal Sugar
  • 100 gram Unsalted Butter
  • 2 large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • tbsp Cocoa Powder
  • 1 tbsp Milk
  • 1 pinch salt

Milk Chocolate Mousse

  • 120 gram Heavy Cream
  • 100 gram Milk Cooking Chocolate
  • 60 gram Milk
  • 2 gram Gelatin

White Chocolate Mousse

  • 120 gram Heavy Cream
  • 100 gram White Chooking Chocolate
  • 60 gram Milk
  • 2 gram Gelatin

Instructions

Chocolate Cake

  • Preheat your oven at 160°C with fan assist or 180°C without. Grease an 8 inch or 20cm cake pan. I like to line them with baking paper on both the bottom and side. This makes removing the cake later much easier. In a large bowl, whisk the butter and sugar until its pale and fluffy. Whisk in the remaining ingredients starting with the egg’s and vanilla extract and finishing with the dry ingredients.Place the batter into the cake pan and bake for 20-30 minutes. Perform a wooden skewer test to make sure the cake is done in the center. Cool on a cooling rack until completely cold to touch. Slice into a 2-3 cm thick layer (you can munch on the remaining pieces) and wrap the adjustable mold ad tightly as possible around the cake layer. Set aside until needed.TIP: Use a cake board under the layer to make moving and working with it easier.

    110 gram All-purpose flour, 110 gram Crystal Sugar, 100 gram Unsalted Butter, 2 large Eggs, 1 tsp Baking Powder, 1 tsp Vanilla Extract, 1½ tbsp Cocoa Powder, 1 tbsp Milk, 1 pinch salt

Mousse Preperation

  • In a large bowl, whisk the all the heavy cream (from white and chocolate mouse) until half whisked. You want a smooth fluffy consistency that is still runny and not totally whisked to stiff peaks. Set aside until needed.

    120 gram Heavy Cream, 120 gram Heavy Cream

White Chocolate Mousse

  • Repeat the steps of the chocolate mousse but this time with white chocolate instead of milk chocolate. Pour the white chocolate mousse over the milk chocolate mousse and place it in the fridge:Tip: If you followed the tip of the previous step, make sure you remove the cake ring before pouring in the white chocolate mouse. Carefully wiggle it around and then twist it out.

    60 gram Milk, 2 gram Gelatin, 100 gram White Chooking Chocolate

  • Place in the freezer for at least 6 hours until the mousse is completely set.

De-Molding

  • To remove the mousse cake from the mold, place it on an upside down saucepan that is smaller than the cake diameter. This will allow the pan to push through the mold and push the cake out from the top.Now soak a kitchen towel in hot water, dont burn your fingers. Gently wrap the towel around the mold for a few seconds. This will defrost the outer mantle and allow you to gently push down the adjustable mold and reveal the mousse cake. You can now put the cake back into the freezer or if you plan to eat it, leave it in the fridge to defrost (around 8 hours)

Chocolate Decoration

  • To replicate the chocolate décor, melt 30-40 grams of milk chocolate in the microwave. Use 30 second burst to avoid burning the chocolate. Dissolve to 70% and then stir until the rest is dissolved.Cut a small square of baking paper, use a spoon to drizzle chocolate first in horizontal lines and then in vertical lines forming a chocolate grid. Let it set and then carefully peel off the baking paper.Repeat with white chocolate and then lean on each other in the center of the cake.

Nutrition

Calories: 286kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 74mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg



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Urban Treats

Chocolate Glazed Donuts by Master Baker

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Last weekend I had the honour of having my friend and master baker, Balázs over to share his amazing Chocolate Glazed donut recipe with us. Without exaggerating one tiny bit, I can easily claim these to be the best donuts I have ever had or made. They are fluffy on the inside and their on the outside they have an ever so slight crisp going on. Paired with a super easy chocolate glaze, they look and taste out of this world.

And this comes as no surprise, Balázs is a master baker with years of experience and has worked on luxury cruise ships and hotels creating many fantastic creations. Make sure you checkout his Instagram (@borzon.balazs) to see some of his amazing creations.

Master Baker and Artist Borzon Balázs

Fried or Baked Donut?

Firstly let me say, baked donuts are awesome, plus they are somewhat healthier but, is it really a donut if its not fried? When I imagine a perfect donut, I picture a light fluffy fried piece of heaven with a thin layer of chocolate, and that is exactly what Balazs aimed for in this recipe. The difference between Baked and Fried donuts is mostly the texture and crust, a baked donut has a cake like texture while a fried donut has a fluffy spongy texture.

But here is a little trick, you can actually bake these donuts WITHOUT a donut pan, simply cut out the donut shapes, place them on a baking tray lined with baking paper, and bake until golden brown, voila.

How to make Chocolate Glazed Donuts (Overview)

Since this recipe is based on a yeast dough, the process is fairly similar to my Austrian Donut recipe with a few different ingredients and ratios. But the steps are pretty similar:

  1. Bloom the yeast by adding it into water and sugar
  2. Knead with the remaining ingredients until smooth
  3. Proof for 20-30 minutes in a warm place covered with a damp towel
  4. Roll into a finger thick sheet of dough and stamp out your donuts
  5. Proof the stamped out donuts for another 20 minutes
  6. Fry at 180C or 356F until golden brown, flip and fry the other side
  7. Set on a plate lined with kitchen paper towel to absorb excess oil
  8. Glaze and Enjoy

See, all simple and easy to follow steps, you will find all the details in the Recipe section below.

Tips & Tricks

Here are Balazs top professional inside tips for the perfect chocolate glazed donuts:

  • The best flour for this recipe is arguably plain flour or “00” but if you have all purpose flour it will work just fine with only a slight difference in the texture. The higher amount of protein in “00” flour makes it more suitable for yeast based doughs while all purpose flour works best with chemical levellers such as baking powder or baking soda.
  • Take your time kneading the dough, this is important to activate gluten making a fluffy donut. You can tell if the dough is ready by performing a little stretch test. Grab a small piece of dough between your hands and stretch it slowly until it tears. The dough should be slightly see-through before it rips.
  • The proofing environment is important, in a professional kitchen pastry chef’s and bakers have a proofer which creates the perfect condition for yeast to grow. We can however replicate this at home. Choose a warm place for proofing, if you can set your oven to 34C or 93F then that’s perfect although most ovens don’t go under 50C or 122F. If that is your case, warm the oven to the lowest temperature and then switch it off. Wait 10 minutes and then place the dough into the oven to proof. For an extra boost, add a little baking dish or ceramic dish with hot water. Steam helps yeast grow even more.
  • Oil temperature is a key to the perfect golden brown donuts, too low and the donut will be soggy, too high and it will be burnt on the outside and raw on the inside. The perfect frying temperature is 180C or 356F when using vegetable oil. If you don’t have a fryer, then this can be hard to keep constant. The easiest way is to use a frying or laser thermometer and take your time. Bring the oil to frying temperature and then let it rest for a minute or two and see if it remains at 180C/356F. Adjust accordingly. WARNING: Hot oil is very very dangerous, never leave it unattended and never introduce water or moisture to hot oil.

Ingredients

Chocolate Glazed donuts require a very few and basic ingredients that most will already have in their kitchen, and if you have ever made a Brioche, you will realise that the ingredients are very, very similar. All you need is:

  • Plain Flour or All Purpose flour is the main ingredient for our donuts.
  • Yeast to activate the growth of the dough, I love to use instant yeast as it doesn’t require any blooming but you can go with any type of yeast, just follow the right blooming methods.
  • Sugar does add sweetness but it also acts as nutrient for the yeast to help it rise
  • Eggs are a binding and levelling agent and are necessary for a perfectly textured donut
  • Salt doesn’t just add flavour, it also tightens gluten strands making them stronger and more elastic. This helps form those perfect fluffy air bubbles in the dough.
  • Butter has a few effects on the dough, it makes the crust a little crispy, makes a softer texture and also helps with the rise of the dough.
  • Water is super important as it acts as a dispersing agent. It is necessary for fermentation of yeast.

The Recipe

Chocolate Glazed Donuts

Chocolate Glazed Donuts

Professional Baker Balazs shares his amazing Chocolate Glazed Donut recipe with us. A yeast based donut dipped in a very thin layer of chocolate glaze. Simply AMAZING

Servings 20 Donuts

Prep Time 30 mins

Cook Time 15 mins

Proofing 1 hr

Total Time 1 hr 45 mins

Instructions

Donut Dough

  • In your stand mixer bowl, add the water, sugar, salt and yeast. Give it a quick stir and let it rest for 5-10 minutes until the yeast bubbles up. If you are using Instant yeast you can skip this step completely

  • Add the eggs and flour and set the stand mixer to slow using a kneading attachment. As the mixture starts kneading, add the softened butter in small cubes until the dough is smooth and well combined. Knead the dough for approximately 10 minutes and then do a stretch test. (See tips and tricks section)NOTE: You can repeat this process using your hands in case you don’t have access to a stand mixer. It will just take a little longer.
  • Place the dough on a floured surface and using one hand work it by pressing it into the surface and forward. Repeat until it forms a perfectly round dough loaf. Watch the video for the technique. Now let it proof in a warm place for 20-30 minutes. Check the Tips & Tricks section.

  • When the dough has proofed, lightly flour your working surface and using a rolling pin, roll the dough into a rectangle that’s approximately a finger thick. (1/2 an inch or 25mm) Use the Biscuit cutters to cut out the main shape and then follow up with a smaller size to cut out the hole. Place on a baking tray and proof again for another 20 minutes.

  • Prepare the oil by heating it up to 180c or 356F. If you have a deep fryer, even better and easier. You will need enough oil for the donuts to swim in to fill the pan accordingly. To check the temperature use a frying thermometer or laser thermometer. Place a few donuts into the hot oil and let them fry for 2-3 minutes until golden brown. Check using a fork by carefully lifting them up. When golden brown, flip them over by pushing one side under. Fry for another 2 minutes and set on a plate lined with paper kitchen towel to absorb excess oil.

Chocolate Glaze

  • For the chocolate glaze, simply melt cooking chocolate using a bain marie or the microwave. If you are using the microwave, go with 30 second burst stirring in between until almost melted. If you have a few clumps of chocolate left, stir until they have fully melted. Add 1 tablespoon of Coconut oil or vegetable oil, this will make the chocolate thinner and will make a thin light crust. Coconut oil will also give the chocolate a nice velvet sheen. Dunk the donuts and set them aside to dry, at this point you can also add sprinkles or other decoration if you want. You can also melt multiple types of chocolate and create beautiful designs.

Nutrition

Serving: 25g | Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg



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Lana Silikomart Mould Review – My Urban Treats

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A few weeks ago I treated myself to a new Silicon Mould for my White Chocolate Mousse cake recipe. I have a quite a few silicon cake and mousse molds but most of them are not branded and have basic cake and loaf shapes. I have had my eye on Silikomart for some time and with Christmas just around the corner, I treated myself to the Lana mould. I have since used it for semifreddo and mousse recipes so here is my first impression and review. Note, I have not used this yet to bake cake so I will update this review when I do.

Lana Mould Specs


Lana is a Yule log type silicon mold with a swirl 3D design. Here are some of the important specs of the Lana Silikomart mould.

Length 245 mm 9.64 Inches
Width 95 mm 3.74 Inches
Hight 77 mm 3.03 Inches
Capacity 1200 ml 40.57 Fluid Ounces
Dishwasher Safe: Yes
Oven proof: Yes
Microwave Proof: Yes
Blast Freezer / Freezer Proof: Yes
Material: Silicon

Features

As I already mentioned, Lana is a log shaped mould. It has structure support which ensures that the round shape doesn’t collapse when it has fluid in it. The mould works especially well with mousse and semifreddo although Silikomart mentions that it works perfectly well with baked cakes too.

The mould shape is as close to perfect as it gets, there are no imperfections in the mould and the mousse I made looked just amazing. Its notable that the Lana mould is also compatible with a special insert offered by Silikomart that allows you to make separate flavor cores that you can add to the mould.

Pro’s

  • Absolutely stunning design.
  • Oven and freezer proof allowing you to let your creativity run wild. You can make multiple flavor layers or add inserts but freezing layers individually.
  • Supported structure making it easier to use.
  • High quality material leaves no smell or residue on the cakes.

Con’s

The only downside I could find was the size of the opening. Now I don’t think there is anything Silikomart could have done about this, as it is necessary to keep the shape of the log round. The opening is a little small making it difficult to remove cakes but fear not, the trick is to freeze the mousse long enough to ensure it is set and wont break or deform when de-molding.

I found that freezing mousse for at least 6 hours to ensures it comes out clean and in perfect shape. As to bakes, I haven’t tried yet nut I will update this as soon as I do.

The second downside is the price, since this is an Italian product, buying it in the states can be a little expensive compared to other moulds on amazon but the design and quality is totally worth it.

Summary

If you are looking for a high quality and beautiful silicon mould, Lana is a great choice for you. It will make beautiful cakes, mousses and semifreddos and will last a very long time. The support structure will ensure your cakes come out perfect every time. Check out my white chocolate mousse cake here which I made with the Lana mould.

Lana Silikomart Mould

46.27

Pros

  • Oven Proof
  • Microwave Proof
  • Freezer Proof
  • Blast Freezer Proof
  • Dishwasher Safe




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Amazing Chocolate mousse cake – My Urban Treats

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Fluffy soft, creamy white chocolate mousse filled with a rich layer of chocolate cake and topped with a delicious chocolate mirror glaze. This white chocolate mousse cake is the perfect dessert and will impress anyone who has a bite. The recipe is very easy to make, just follow the steps and don’t rush on the freezing times. You will like this chocolate mousse cake so much, you will make it again in no time.

Chocolate mousse with white chocolate and chocolate cake filling. Topped with mirror glaze

Is it difficult to make?

The short answer is no, the techniques in this recipe are fairly simple and if you follow the instructions you should have no issue making this White Chocolate mousse cake. The one thing worth mentioning is that it does have a lot of steps and waiting times. You should definitely stick to the waiting times especially when it comes to freezing the mousse before de-moulding.

Ingredients

This recipe breaks into three parts a) The Chocolate Mousse b) The Cake layer and c) the Mirror Glaze. You can find the full ingredient list at the bottom of the post but here is an overview of what and why we use it to achieve the perfect chocolate mousse.

White Chocolate Mousse

The chocolate mousse is made using a culinary technique using heavy cream and gelatin. By whisking the heavy cream to soft peaks it remains fluid enough to fill a mould. The gelatin will set the heavy cream so it doesn’t run all over your plate when its served. We can add flavors to the mousse by folding it into the cream. The only role of the milk in this step is to dissolve the gelatin, since you cannot heat the heavy cream to dissolve the gelatin, we dissolve it in hot milk which wont impact the texture or flavor of the mousse.

Sheet Cake Layer

The cake layer is made using a simple yet delicious cake recipe, by adding three equal (almost) amounts of flour, sugar and butter we achieve a soft yet rich texture and flavor. We use eggs as binding and leveling agent with some additional help from 1/2 a teaspoon of baking powder. Don’t forget, we always add vanilla extract to eliminate any egg smell.

Mirror Glaze

To make a shiny and even mirror glaze, we need to make it runny and shiny. For this reason we make a water based glaze and add sugar and cocoa for flavor, color and sweetness. The corn syrup will add to the shine and consistency while we add whipped cream for texture and flavor. The gelatin will make it set in place so that it doesn’t run all over the place.

Equipment

For this cake recipe I treated myself to a new silicon mould, I have to admit I am a total kitchen gear addict, but look at the design isn’t it just beautiful? My kitchen stocks quite a few cake moulds but this is my first Silikomart. The design I went with is called Lana which is a smooth winding log shape. I was very close to leaving the mirror glaze out completely simply because the shape was so beautiful. Now with this being said, you can use ANY silicon mould for this as long as the capacity is around 1 liter or just under 40 fluid ounces. Other than this, you will also need basic kitchen equipment which I am listing here:

  • A Silicon cake mould with a capacity of around 1000ml or 38 Fluid Ounces
  • A Hand or Stand Mixer to whisk the egg white
  • Heatproof Mixing bowls to melt the chocolate and mix the batter in
  • A rubber or silicon spatula
  • A medium sized sauce pan

If you want to see all the equipment I use, please check the links in the recipe. Note that these are affiliate links!

Top with some white chocolate shavings for the perfect look

Temperature & Time

Times and Temperature is very important with this recipe. Do not de-mould the mousse unless its completley set and frozen otherwise it will fall apart.

  • The first layer of mousse needs around 20 minutes in the freezer, this is enough to support the cake layer and top with the remaining mousse.
  • Before de-moulding you must let the whole mould freeze for at least 6 hours, anything sooner than that will deform the cake while demoulding.
  • Baking temperature for the cake layer is 170c or 340f

Tips & Tricks

The best tip I can give you when making this recipe is, follow the instructions carefully. Read the recipe a couple of times before you start to ensure you are prepared for all the steps. This is not a difficult recipe at all, but you have to be prepared and follow the instructions as closely as possible.

The Mirror Glaze is definitely NOT a must here, instead you could make a smaller amount and sprinkle it over the mouse (while it is still frozen)

Another important tip, let the chocolate cake cool completely before adding it to the mousse layer. Warm cake will liquify the gelatine and you wont get a creamy texture when the cake is done.

The Recipe

White Chocolate mousse cake

White chocolate mousse cake with two layers of chocolate cake and covered with Mirror Glaze. A creamy dream of a cake that is just beyond great

Servings 14 Slices

Prep Time 45 mins

Cook Time 25 mins

Cooling / Freezing 6 hrs 30 mins

Total Time 7 hrs 40 mins

Ingredients

White Chocolate Mousse

  • 200 gram Heavy Cream
  • 200 gram White Chocolate
  • 4.5 gram Gelatin
  • 120 gram Full Fat Milk

Chocolate Mirror Glaze

  • 7 gram Gelatin
  • 80 gram Water
  • 20 gram Corn Syrup
  • 80 gram Sugar
  • 40 gram Cocoa Powder

Instructions

Cake Layer

  • Preheat the oven at 160C (fan assisted) or 320 Fahrenheit. Prepare your mould, I used a silicon loaf pan but you can really use any form that’s around 10.4 x 5.5 inches long and wide and has a capacity of 1000ml or 33.8 Fluid Ounces.

  • In a medium sized bowl, combine the flour, cocoa powder and baking powder. Whisk and set aside until needed.

    110 gram All-purpose flour, 3 Tbsp Cocoa Powder, ½ Tsp Baking Powder

  • In a medium sized heat proof bowl, combine 2 Eggs and 1 Egg Yolk from the remaining Eggs along with half of the sugar and the vanilla extract. lightly whisk together. Add the softened butter.Add hot water (60-70c) to a large sauce pan, please the bowl with the egg, sugar and butter into the sauce pan. Now whisk with an electric mixer until fluffy and pale. This should take around 6-7 minutes.

    110 gram Crystal Sugar, 110 gram Unsalted Butter, 4 Large Egg, 1 Tsp Vanilla Extract

  • Sift half of the dry ingredient mix into the fluffy egg/sugar/butter mix and fold with a spatula until combined. Now add the remaining mix and fold until combined. Set aside until needed.

  • Combine the egg white from the remaining eggs in a large bowl and whisk with an electric mixer until lightly fluffy. Now add 1/2 of the remaining sugar and whisk for 30-40 seconds until stiff peaks form. Add the remaining sugar and whisk for another 30-40 seconds. Now fold the meringue into the cocoa batter one third at a time until well combined and smooth. Pour into the mould and bake for 20-30 minutes at 170C or 330F or until a wooden skewer test comes out clean.

    4 Large Egg, 110 gram Crystal Sugar

White Chocolate Mousse

  • In a large bowl, whisk the heavy cream until medium stiff. It has to still be runny so don’t whisk all the way. Divide into two equal portions and store in the fridge until needed.Now put half of the gelatin in a cup of ice cold water and let it rest for 10 minutes or until needed. ( you will need to do this again after with the remaining gelatin)

    200 gram Heavy Cream, 4.5 gram Gelatin

  • Note, this step is performed with half of the ingredients, you need to do this twice, once to fill the half of the mould, then add the cake layer and then add the 2nd half of the mousse. Place a small heatproof bowl into a sauce pan with hot water, note that this is NOT a Bain Marie, so the bowl CAN touch the water. Add the chocolate and stir until almost dissolved. When only a few pieces of chocolate are left, remove it from the sauce pan and stir until completely dissolved. Microwave half of the milk to 80c, drain the water out of the gelatin and place it into the hot milk. Stir a bit with a spoon to fully dissolve it. Now add it into the chocolate and stir until smooth and combined. Whisk in half of the heavy cream until smooth and combined.

    200 gram White Chocolate, 4.5 gram Gelatin, 120 gram Full Fat Milk

  • Pour the white chocolate mousse mixture into the silicon mould and place it into the freezer for 20-30 minutes. It doesn’t need to freeze solid at this stage but must be strong enough to support the cake layer.

  • While the mousse is setting, trim the cake edges and slice it into two equal layers. Try and get them as even as possible. The kids can have the trimmings 🙂

  • Now repeat the stem with the white chocolate and heavy cream with the remaining ingredients. Its now time to assemble the mousse. Place the middle cake layer into the form and pour the remaining mousse over it to fill the rest of the form. Shake it a little to remove any bubbles but be careful not to move the cake layer. Now add the final cake layer which will act as the bottom of the cake.Place it in the freezer for no less than 6 hours. Removing it any sooner than that will leave marks on the cake or even break it when de-moulding.

Mirror Glaze

  • In a medium sauce pan, combine the water, sugar and cocoa powder. Stir until smooth and fully dissolved (this might take a bit since cocoa powder is hydrophobic) Now add in the Corn Syrup and bring the mixture to a boil. Let it boil for no more than 20-30 seconds and take it off the heat. Pour into a heatproof container through a sieve to remove any bubbles and cocoa clumps. Now let it cool until it reaches 28c or 85F.

    7 gram Gelatin, 80 gram Water, 20 gram Corn Syrup, 80 gram Sugar, 40 gram Cocoa Powder

  • To pour the glaze over the mousse cake evenly, the best way to do this is over a roasting pan and prepping it up with a couple of cups or glasses. Use a palette knife to clean off the edges and let it set.



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