Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
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Ingredients
Cake
½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee
Mousse
3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water
Chocolate Glaze
½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder
Directions
1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.
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Easy Cheesecake Recipe | How To Make No Bake Cappuccino Cheesecake | ASMR Cooking With Tira's Home
I'm sorry for messed things up in the last video Chocolate Mousse Cake Recipe!
Easy Cheesecake Recipe | How To Make No Bake Cappuccino Cheesecake | ASMR Cooking With Tira's Home:
Cheesecake can be the most perfect dessert you can make at any time. But the downside to a regular cheesecake is how long it takes to bake and how messy it can be if you are not a tidy person (water bath? Thank you, next!). So I’m gonna show you a no-bake cheesecake recipe, which will take all the stress away. Plus, it takes about half the time to make.
This is truly the simplest and easiest no-bake cheesecake I have come across with. It’s got a thick graham cracker crust and an easy no-bake cheesecake filling. If you love a fast no-bake dessert then this is the one you should make. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator.
Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing with cappuccino coffee mixed with the cream cheese! It is an amazing dessert that your family will love!
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Chocolate Cappuccino Tart | So Easy & No Bake Dessert!
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INGREDIENTS:
For the base
• 50 grams (2oz) dark chocolate, broken into pieces
• 75 grams (3oz) butter
• 15 digestive biscuits, finely crushed*
For the filling
• 350 grams (12oz) dark chocolate, broken into pieces
• 100 grams (4oz) butter
• 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water*
• 250 ml (9fl oz) double cream
• 200 grams (7oz) full-fat crème fraîche
For the topping:
• good quality cocoa powder or follow the recommended toppings as mentioned in the original recipe
NOTES:
1.) BISCUITS – I was using 124 grams of crushed Lotus Biscoff for my version. The original recipe calls for 15 digestive biscuits*
2.) CRÈME FRAICHE – If not readily available in your area, you can substitute this with sour cream or Greek yogurt. Just make sure to choose the full fat version ????
3.) COFFEE – I used a single shot of good espresso. The original recipe calls for a heaped teaspoon of instant coffee granules dissolved in one teaspoon of boiling water. Follow whatever suits you best!
4.) Check the original recipe here -
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Romel from The Introvert Kitchen
How To Make Cappuccino Cheesecake - No Bake Recipe
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No-bake cappuccino cheesecake was pretty hard to stay away from! Thankfully, I can enjoy it without spiking my blood sugar; it’s a low-carb, sugar-free, gluten-free combined in this irresistible cheesecake recipe.
● Ingredients
♥ Mold size: 15x7cm
♥ Cake Base
60g biscuits
40g melted unsalted butter
♥ Cream cheese mixture
150g cream cheese
60g sugar powder
250g heavy cream (whipped up 50%)
10g gelatin
7g cappuccino coffee
10g cocoa powder
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