Skip to main content

Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Tiramisu Mille-Feuille


This autumn dessert is absolutely delicious, with the rich flavors of mascarpone and coffee coming through beautifully. It's the perfect way to end a good meal.



Ingredients

for 10 people
  • 380g mascarpone.
  • 4 eggs (yolks separated from whites).
  • 1 pinch of salt.
  • 2 tablespoons dark rum.
  • 120g sugar.
  • 4 sheets neutral gelatin.
  • 150g whipping cream whipped with 30g powdered sugar.
  • pure cocoa powder for dusting.
  • chocolate sprinkles.
  • 6 strong coffees (no sugar).

for the sponge cake:

for a 25x30cm pan.
  • 75g flour (for celiacs, use potato starch).
  • 75g potato starch.
  • 6 eggs, yolks separated from whites.
  • 1 pinch of salt.
  • 225g sugar.
  • butter for greasing the pan.

for the chocolate leaves:

  • 100g couverture chocolate.

Preparation

You can make the leaves ahead of time. Wash some ivy leaves (they work best), and dry them thoroughly.
Melt the couverture chocolate in a double boiler, and with a brush, paint the leaves on the side where the veins stand out. Let them cool in the fridge and give them a second coat. Once they're completely cold, carefully peel away the natural leaf and set aside the chocolate ones to garnish the cake.
You can also make the sponge cake the day before. Grease the pan with butter and line it with parchment paper.
Preheat the oven to 180°C.
For celiacs, to make a gluten-free sponge cake, you'll find the recipe here.
Separate the yolks from the whites and beat the whites with a pinch of salt until stiff peaks form.
In another bowl, mix the yolks and sugar, and using the same beaters you used for the whites, beat for about 5 minutes until the yolks are pale and fluffy.
Sift both flours together and fold them into the yolks with your hand — don't stir them in or you'll deflate the mixture.
Add the beaten egg whites in two batches, always folding gently from bottom to top with your hand, never stirring, or the whites will collapse.
Pour the batter into the pan.
Bake for 35 to 40 minutes. DO NOT open the oven and DO NOT lower the temperature while it's baking.
When the time is up, remove it from the oven and without unmolding, drop it flat from a height of about 30cm. This releases all the air at once and prevents it from sinking in the middle, which often happens.
Immediately unmold it while still hot onto a wire rack and let it cool.
With a very sharp knife, trim all four sides so you can see the interior as shown in the photo.
Then also trim the golden top and bottom crusts. From the remaining sponge cake, cut 3 layers.
Make the 6 coffees and let them cool.
Soak the gelatin sheets in cold water.
Mix the yolks, sugar, and liqueur and cook in a double boiler, whisking constantly, for 10 minutes.
Remove from heat and stir in the hydrated gelatin. Keep whisking and add the mascarpone. Let it cool.
Beat the egg whites until stiff with a pinch of salt. Whip the cream with the 30g of sugar.
Fold the mascarpone cream together with the whipped cream and beaten egg whites.
To assemble the cake, place one sponge layer on the serving platter inside a springform ring, and soak it with coffee.
Spread a third of the cream on top and smooth it out. Add the second layer and another portion of cream, then the third layer and finish with the remaining cream. Make sure the surface is nice and smooth. Refrigerate.
Before serving, press chocolate sprinkles onto the sides, dust the top with cocoa powder, and decorate with chocolate leaves and red berries (optional).

Enjoy!
Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more