How To make Chocolate Silk Mousse Cake
16 oz Semi-Sweet Chocolate *
10 tb Unsalted Butter
4 lg Eggs
1 tb Sugar
1 tb Unbleached Flour
1 tb Real Vanilla Extract
GARNISHES:
White Candy Roses
GLAZE:
1/2 c Heavy Cream
3 oz Semi-sweet Chocolate
* There should be 16 squares of semi-sweet chocolate and they should ~ ~:
~-- One to Three Days In Advance: Preheat oven to 425?F. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside. In 3-qt saucepan, combine cut-up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved. Transfer to large bowl. Beat egg mixture at high speed until very thick and pale yellowabout 8 minutes. Beat in flour. Spoon about one fourth egg mixture into cooled chocolate. Fold chocolate back into remaining egg mixture. Pour into prepared pan. Place pan in deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the side of springform pan. Bake 15 minutes (mixture will still be soft in center). Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula. DO NOT remove side of springform pan. Cool at room temperature 1 hour. Refrigerate overnight or up to 3 days. On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, until chocolate melts and mixture is smooth. Chill until thick enough to spread but still pourable, 20 minutes. Loosen cake and remove sides of springform pan. Invert cake
onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some of the glaze on side of cake. Pour remaining glaze on top, spreading with a spatula to form a smooth surface. Let cake stand at room temperature about 30 minutes to set glaze before decorating with white candy roses. :
How To make Chocolate Silk Mousse Cake's Videos
Keto / Low Carb / Gluten Free / Sugar Free / Chocolate & Caramel Mousse Cake
Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze
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- With layers of sponge, chocolate mousse, caramel mousse, another sponge, and coffee caramel glaze, this cake will be a hit at any occasion :)
Easy Chocolate Pie Recipe
This Chocolate Pie is a classic dessert recipe that everyone will love. A tender, buttery homemade pie crust filled with a decadent chocolate filling, this pie is perfect for any get together as you can make it ahead of time as it has to set in the fridge. The filling is softer than my chocolate silk pie, with a light, silky, rich character that you'll love!
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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