How To make Chocolate Cake with Chocolate Almond Brittle
8 oz Bittersweet or semisweet
Chocolate; chopped 1/4 c Sliced almonds; toasted
Cake: 12 oz Bittersweet or semisweet
Chocolate; chopped 3/4 c Unsalted butter; room temp
2/3 c Sugar
1 tb Cornstarch
2 ts Instant espresso powder
1/8 ts Salt
6 lg Eggs; separated
For Brittle: Line 13x9x2-inch baking pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Pour chocolate into prepared pan; spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate sets, about 30 minutes. Break brittle into irregular shapes. For Cake: Preheat oven to 350 degrees. Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides.
Line bottom with parchment. Wrap ouside of pan with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside to cool. Using elecric mixer, beat butter and 1/3 cup sugar in large bowl to blend. Mix in cornstarch, espresso powder and salt. Beat in egg yolds, 1 at a time. Mix in melted chocolate. Using clean dry beaters, beat egg whites in another large bowl with 1/3 cup sugar until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Transfer to prepared pan. Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Cool cake completely on rack (cake may fall and appear cracked). Refrigerate until well chilled, about 4 hours. Preheat oven to 300 degrees. Bake cake uncovered just until warm, about 20 minutes. Cut around cake to loosen. Release pan sides. Cut warm cake into wedges. Garnish with pieces of brittle and serve. -----
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Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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