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How To make Torta Divina (Chocolate Mousse Cake with Liqueur)
Batter: 1/2 c Granulated sugar
1/2 c Water
8 tb Unsalted butter
12 oz Semisweet or bittersweet
-chocolate 1/3 c Sweet liqueur
Such as cointreau or chambor -d 6 Eggs
Finishing: 1 c Heavy cream
2 tb Sugar
1 Basket fresh raspberries
-(opt) Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Cut the chocolate finely and set itaside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allowto stand 5 minutes. Whisk smooth. Whisk in liqueur and eggs, one at a time, into the chocolate mixture, beingcareful not to over mix. Place 1 inch of warm water into a small roasting pan. Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface. Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert and remove paper. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the 8-10 servingsCOOKING LIVE SHOW #CL 8787 (Recipes courtesy
of Nick Malgieri) -----
How To make Torta Divina (Chocolate Mousse Cake with Liqueur)'s Videos
Chocolate Brandy Sauce | Brandy Chocolate Sauce | How to Make Chocolate Brandy Sauce | Chocolate
Are you looking for a divine chocolate sauce that has an ever-so-fruity sweet hint of brandy? In this recipe, I will show you how to make chocolate brandy sauce. This chocolate brandy sauce will bring a heavenly touch to your cakes, ice creams, pancakes, fruit bowls…
If you want to dazzle your friends and family over the Holidays or for any everyday occasion, then this chocolate brandy sauce will hit the spot.
Ingredients:
- 3/4 cup or 178ml Heavy Cream
- 3 tbsp or 41g Brown Sugar
- 2 tbsp Brandy
- Pinch of Salt
- 4 oz or 114g Bittersweet Chocolate
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- Pyrex Prepware 6-Piece Mixing Bowl Set -
- Calphalon Tri-Ply Stainless Steel 2-1/2-Quart Sauce Pan -
- Wood Spoon Rest-
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¿Cómo se hacen las letter cakes?
Visitamos Coulant Pastelería Artesanal y conocimos el paso a paso en la elaboración de este tipo de torta que es tendencia mundial.
Meringue Cake With Strawberries and Mascarpone Mousse. A divine spring and summer cake | Fuzz & Buzz
Meringue Cake With Strawberries and Mascarpone Mousse. A divine spring and summer cake! INGREDIENTS ???? SUBSCRIBE►
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Links included in this description might be affiliate links. If you purchase a product with the links that we provide, we may receive a small commission. There is no additional charge for you! Thank you for supporting Fuzz & Buzz so we can continue to offer you free content each week!
Ingredients
Meringue
4 egg whites (room temperature)
1 cup (210 g) of caster sugar
1 tablespoon of cornstarch
1 teaspoon of white vinegar
Strawberry sauce
9 oz (250 g) of frozen strawberries
2 1/2 tablespoons (30 g) of granulated sugar
Strawberry mascarpone mousse
1 and 1/4 cup (300 ml) of whipping cream
4 tablespoons (30 g) of powdered sugar
1 tablespoon of vanilla sugar or 1 teaspoon of vanilla extract
8 oz (230 g) mascarpone cheese (If living in Europe, you can use 250 g packaging)
2/3 of Strawberry sauce
Topping
9 oz (259 g) of fresh strawberries
1/3 of Strawberry sauce
1 tablespoon of powdered sugar
Instructions
Set the oven to 210 °F (100 ° C).
Draw 3 circles, about 7 inches (18 cm) in diameter, on parchment paper. Place the parchment paper on a baking tray with the drawings upsidedown.
Meringue
Whisk the egg whites on medium speed with 1/4 of the sugar to a foam. Add another quarter of the sugar while whisking, then change the speed to medium-high. Once the egg white clump around the whisk, add the remaining sugar and then mix in the cornstarch and vinegar while whisking. Set the speed to high speed for 2 minutes. Spread the meringue inside the circles. Place in the preheated oven for about 90 minutes. Turn off the heat and leave the meringues inside with the door slightly open (use a wooden spoon) until the oven has cooled down.
Strawberry sauce
Boil the strawberries and sugar for about 2 minutes. Mix until smooth and strain through a fine-mesh strainer. Let cool.
Strawberry Mousse
Whip the cream fluffy and add the mascarpone, the powdered sugar, and the vanilla (sugar or extract)
Beat the mix until smooth, then quickly mix in 2/3 of the strawberry sauce with a spatula.
Place a meringue base on a plate and add 1/3 of the mousse, repeat with the second meringue and the mousse. Finish with the last layer with mousse and top with fresh (washed) strawberries sliced into 4 quarters. Drizzle over the rest of the strawberry sauce and dust with icing sugar. Enjoy!
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Lotus Biscoff and White Chocolate Mousse Dessert Cups - No Bake Dessert. Easy and Yummy!
This super delicious and easy to make Lotus Biscoff and white chocolate dessert will be eaten in seconds! The divine combination of white chocolate mousse and Biscoff flavours will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
Can be stored in the fridge for up to 3 days.
RECIPE: (makes 3 x 165ml / 6 oz cups)
Cups from
100 g Lotus Biscoff / Speculoos biscuits (13 pieces)
20g butter unsalted
For biscoff cream:
150ml whipping cream
1 tbsp Lotus Biscoff paste
For white chocolate mousse:
100ml whipping cream
50g white chocolate
More dessert recipes:
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VOCÊ NUNCA MAIS VAI QUERER FICAR SEM ESSA TORTA. MUITO FÁCIL. FLORESTA NEGRA NA TRAVESSA!
Ingredientes
Massa da torta/bolo:
2 xícaras de farinha de trigo (260g)
1 xícara de chocolate em pó 50% (100g)
1 colher de sopa de fermento químico pra bolo (12g)
4 ovos inteiros
1 xícara de açúcar (180g)
1.1/2 xícara de leite quente (360ml)
Recheio:
300g de cerejas picadas
A calda da cereja, mais água o suficiente para completar 400ml de líquido
1 colher de sopa de amido de milho
750g de nata (creme de leite fresco ou chantilly)
3 colheres de sopa de açúcar
Calda:
200ml de leite
1 colher de sopa de chocolate em pó
Cobertura:
1 barra de chocolate (90g), usei o meio amargo.
Medida da xícara: 240ml
Dimensões da forma/assadeira: 35 x 22 x 6cm
Forno pré-aquecido á 180° C, por aproximadamente 40 a 45 minutos, fazer o teste do palito, se sair limpo, pode desligar e retirar.
#florestanegra #tortadecereja #bolodechocolate
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Gratidão imensa....
Música de Epidemic Sound
➡️ OBRIGADA POR ASSISTIR
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0:00 Introdução
0:12 Preparação da massa do bolo
1:51 Levar ao forno
2:24 Preparação da massa do bolo(parte 2)
3:04 Preparação da calda e do recheio do bolo
4:41 Montar o bolo, sugestões e substituições
6:31 Resultado e sugestões
VOLTEADO DE PIÑA | Receta fácil y deliciosa | Quiero Cupcakes!
♡ Vídeo paso a paso para hacer un irresistible volteado de piña ????????????. Muchos de vosotros me habéis pedido esta receta. Y tras probar algunas versiones, os voy a mostrar la que para mí es la más rica y jugosa ????. Espero que os guste!!! ???????? ♡
Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace ????
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► Receta anterior: MINI CHEESECAKES SIN HORNO DE GALLETAS OREO ➜
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►► INGREDIENTES ➜ 10-12 raciones / molde 23cm◄◄
► CARAMELO
● 180g Azúcar moreno o mascabado
● 40ml Jugo de piña
● 60g Mantequilla sin sal
► BIZCOCHO
● 120g Mantequilla sin sal
● 180g Azúcar blanco normal
● 2 Huevos L
● 200g Harina de trigo común todo uso
● 2 Cdtas Polvo de hornear o levadura química (9g aprox.)
● Pizca de sal
● 80ml Leche
● 60ml Jugo de piña
● 1 Cdta Extracto o esencia de vainilla
► OTROS INGREDIENTES
● 6 Rodajas de piña
● 10 Cerezas en almíbar
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