To DIE For Chocolate Mousse Cake [ASMR] | Flourless Chocolate Mousse Cake | Yummy It Food
#Chocolatemoussecake #chocolatecake #cake #flourlesscake #YummyItFood, #YummyIT, #asmrcooking, #howtocook, #cookingasmr, #cookingvideo, #cookingchannel, #cookingtutorial
Today we are going to show you how to make a Chocolate Mousse Cake. This cake is very easy but super yummy. The cake is very rich, creamy and so satisfying. It’s one of those cakes where it gets better with each additional bite. If you are looking to impress someone’s taste buds. You need to give this one a try. You can make this cake prettier by adding colors using berries. We wanted to keep it simple with just a scoop of ice cream to offset the richness and enhance the flavors.
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2 ingredient no oven, no flour, no sugar gluten-free vegan chocolate mousse cake
This chocolate mousse cake is something out of this world - simple, gorgeous, delicious, and accessible, truly a recipe to keep in your food wardrobe for generations to come!
No oven, no flour, no sugar 2 ingredient vegan chocolate mousse cake
INGREDIENTS
2 cups (365 g) semi-sweet chocolate chips
1 1/2 cups (335 g) mashed ripe bananas
4 oz full-fat coconut milk (from a can) or full-fat coconut cream
200g dark chocolate
METHOD:
Grease the interior of an 8-inch removable bottom baking pan.
Add the bananas to a bowl and blend them. Reserve
In a large bowl, add chocolate chips and microwave at 1-minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. Or, you can melt the chocolate on the stove using the double boiler method.
Add the melted chocolate banana puree and mix until fully combined. Pour batter into the prepared pan. Use your spatula to smooth the surface.
Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.
Place into the fridge until the cake is set. This can take about 60 minutes.
Place the chocolate in a mixing bowl.
Heat coconut cream until it reaches a simmer, then pour it over the chocolate.
Immediately start stirring until the chocolate is completely melted and lump-free.
Pour the ganache over the cold cake and spread it uniformly.
Place the cake in the fridge until the ganache is set, for about 1 or 2 hours more.
TIPS:
Make sure to use ripe fresh bananas. Frozen bananas retain too much water and overripe bananas are too soft and won't allow the cake to firm up when cold.
This cake is best made in a removable bottom pan as it will be easier to remove. Alternatively, you can make this recipe in individual ramekins or in a family-style size, by making it in a deep dessert dish. I made mine in this 8-inch pan. You can make it in a smaller pan, your cake will just be thicker. I don't recommend making it in anything bigger than 8 inches because your cake will be quite thin and won't look as good.
????PRINTABLE RECIPE: chefjanapinheiro.com
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No oven, no flour, no sugar 2 ingredient vegan chocolate mousse cake - Recipe by chef Jana Pinheiro
Azusa Nakano's Valentines Day Chocolate Cake | Flourless Chocolate Mousse Cake |Anime Kitchen
I may not be Christian, but the bible says “Love is patient”, which is what I’m using as my excuse for uploading this a week after Valentine’s Day! ????
This week we’re making my version of Azusa Nakano’s Valentine’s Day cake from K-On!! Season 2 episode 22.
This recipe features two layers of rich, dense and fudgey flourless chocolate cake with a layer of velvety smooth chocolate mousse, all enrobed in a beautifully glossy chocolate mirror glaze.
Light some candles, turn on some music and maybe put on a pair of stretchy pants for this extremely decadent dessert!
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Ingredients:
Flourless Cake:
100ml water
1 tsp/5ml vanilla extract
1 tsp/5g instant coffee
¼ tsp/1g salt
70g white sugar
70g brown sugar
150g unsalted butter, cubed
340g dark chocolate, chopped
4 large eggs
Mousse:
1 tsp/5g powdered gelatine
1 tbsp/30ml water
360ml cream divided, 120ml and 240ml
170g dark chocolate
1 tsp/5ml vanilla extract
Mirror Glaze:
90ml water
100ml cream
150g white sugar
60g cocoa powder, unsweetened
9g gelatine leaves
Water
Recipes:
Flourless cake:
1. Preheat oven to 150C fan forced.
2. In a small saucepan over a medium heat, stir together the water, sugars, salt and instant coffee until fully dissolved. Once dissolved, add the butter and stir to dissolve. Remove from heat and allow to cool slightly.
3. In a small bowl, beat together the eggs and vanilla, set to one side.
4. Place chopped chocolate into a large bowl, then pour over the hot sugar mixture. Allow to stand for 5 minutes. Mix thoroughly to combine until all chocolate is melted. Heat in microwave in 15 second intervals and stir mixture again if there are still lumps.
5. While continuing to stir the chocolate mixture, add the egg mixture slowly until well combined.
6. Once smooth, pour into a lined baking tray that will allow you to cut two 20cm x 9 cm rectangles later.
7. Place the tray into a larger roasting tray lined with a clean tea towel. Carefully fill the roasting tray with hot water until it reaches halfway up the sides of the baking tray.
8. Transfer into oven and bake for 30-35 minutes or until set.
9. Remove from oven and allow to cool for 30 minutes before transferring into the fridge until cooled and set, about 2 hours.
Mousse:
1. Combine water and gelatine in a small container, leave aside for 5 minutes to bloom.
2. In a small saucepan over medium heat, add in 120ml of cream and bring to the simmer. Remove from heat and stir in the bloomed gelatine until completely dissolved.
3. Place chopped chocolate into a bowl, pour over the hot cream. Let this sit for 5 minutes. Stir together until smooth and glossy. Set to one side.
4. In another bowl, whisk together the remaining 240ml of cream and vanilla extract until it reaches soft peaks.
5. Add 1/3 of the whipped cream into the chocolate mixture and fold together until loosened. Once fully combined, add in the remaining 2/3 of cream and gently fold together until no streakiness remains.
Mirror Glaze:
1. Place gelatine leaves in a bowl of water, ensuring they’re fully submerged. Set to one side.
2. In a bowl, whisk or sieve together the cocoa powder and sugar.
3. In a small saucepan over medium heat, combine the water and cream and bring to the boil. Once boiling, add the combined cocoa powder and sugar and stir until dissolved. Bring to the boil again and remove from the heat. Squeeze out the excess water from the gelatine and add to the chocolate mixture, stir until fully dissolved.
4. Strain the glaze into a measuring jug through a sieve to remove any lumps. Allow it to cool to 32C, stirring every 10-15 minutes to ensure even cooling.
Assembly:
1. Cut the cooled flourless cake into 2 20cm x 9cm rectangles.
2. Line all the sides of a 20cm x 9cm loaf/cake tin with baking paper. Add one layer of the cut cake.
3. Cover the first layer of cake with a layer of chocolate mousse that matches the thickness of your cake layer. Spread evenly to remove any air pockets.
4. Add the second layer of cake. Place in the fridge for 1 hour or until set.
5. Once set, place the cake onto a wire rack over a wire rack lined with baking paper and cover with the cake with glaze once it has reached 32C.
6. Transfer to your serving platter of choice and garnish as desired. Enjoy!
7. Leftover glaze can be frozen and reused!
Music in this video:
Lakey Inspired:
Blossom
LiQWYD:
We Got Something
Sweet
Ikson:
Blossom
Til Next Time
Dear Autumn
0:00 Intro
0:41 Flourless Chocolate Cake
3:39 Dark Chocolate Mousse
5:16 Trimming the cake
5:55 Assembly part 1
6:53 Chocolate Mirror Glaze
8:18 Trimming the cake... again
9:14 Glazing the cake!
10:24 Serving it up all fancy
10:44 Tasting
11:48 Outro
Chocolate coffee Mousse cake
Chocolate Mousse cake | Chocolate coffee Mousse cake | chocolate mousse cake recipe | chocolate mousse | chocolate mousse cake | chocolate cake decoration | chocolate cake | chocolate birthday cake
#chocolatemoussecoffeecakerecipe
#chocolatemousse
#chocolatemoussecake
#chocolatecake
#spicebites
This is the Most Incredible & uniquely smooth texture Chocolate coffee Mousse cake, This is the perfect Chocolate Mousse Cake - Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its coffee produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it. This cake might be a bit of work to make but it is well worth the effort. Perfect for any occasion and celebration. enjoy
Spice Bites Blog – 328
ingredients:
for the chocolate cake ;
1 egg – room temperature
vanilla extract 1/2 tsp (2.5ml)
sugar 1/4 cup (50g)
milk 1/4 cup (60ml)
cooking oil 1/4 cup (60ml)
flour / all purpose flour (maida) 1/2 cup (65g)
cocoa powder 2tbsp (28g)
baking powder 1/2 tsp (2.4g)
for the coffee mixture;
whipping cream 1/3 cup (80ml)
instant coffee 1 tbsp (5g)
white chocolate 100g
Gelatin / agar-agar 7g
for the whipped cream ;
whipping cream 400ml
powdered sugar 1 cup (130g)
for the chocolate layer ;
sugar 2 tbsp (25g)
water 1/4 cup (60ml)
milk 1/4 cup (60ml)
semi sweet dark chocolate (100g)
gelatin or agar agar – 3g
***baking pan 8inch***
***cake ring 7inch***
baking time : preheated oven at 170c & bake for 15 to 20 minutes
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Italian Flourless Chocolate Torte Torta Caprese - Food Wishes
If you’re looking for a deliciously decadent, yet very easy to make chocolate desert for your special someone on Valentine’s Day, this is flourless, Torta Caprese, might be just the thing. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Italian Flourless Chocolate Torte, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Flourless Chocolate Cake with Coffee Mousse Recipe - English
Base of this flourless chocolate cake is very chocolaty and delicious. Top of the cake is rich in coffee with a very nice texture. This will be absolutely a heavenly cake for those who are in love with coffee and chocolates.
View detailed recipe here:
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