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How To make Marquise Chocolate Mousse Cake
ROCHER CHOC LAYER:
100 g Milk chocolate
100 g Praline
60 g Chopped almond
CHOC SPONGE CAKE:
4 Whites
120 g Sugar
4 Yolks
100 g Flour
20 g Cocoa
MARQUISE MOUSSE:
250 g Whipping cream
200 g Chocolate
50 g Bitter chocolate
50 g Butter
150 g Whipped cream
SYRUP:
100 g Sugar
100 g Water
20 g Rum
CHOCOLATE GLAZE:
200 g Whipped cream
100 g Glucose
200 g Chocolate
50 g Bitter chocolate
30 g Butter
Get the ring of a springform cake or a cake ring and trace the pattern onto some wax paper. Melt the milk chocolate over a double boiler, add the praline (praline is hazlenuts ground with sugar) and the chopped almonds. Spread on the sheet of waxed paper and freeze. Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 till they are done (tell by looking at them and feeling them). Chop the bitter chocolate and chocolate for the mousse. Boil the creme and pour it over the chocolate. Add the butter. Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add the whipped cream and incorperate. Boil the sugar and water, add the alcohol. Cut rocher chocolate to fit into cake circle. Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so that the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in. Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or so. Remove the ring from the cake. Boil the cream/glucose and pour it over the chopped chocolate for the glaze (glucose is sort of like cooked sugar or very heavy corn syrup. I reduce some corn syrup and sugar till it's very thick but still liquidy when cooled). Add the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake. Decorate with piped chocolate truffle, white chocolate, or whatever you like. Posted on rec.food.recipes by ah787@freenet.carleton.ca (Bill Stuart)
How To make Marquise Chocolate Mousse Cake's Videos
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Cakes StepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN!
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Gordon Ramsay: How To Make Chocolate Mousse
Gordon demonstrates how to make the classic and simple dessert chocolate mousse...
Chocolate Marquise Cake Recipe │Mi Terruno Food
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Music:
Chocolate Marquise Cake - Parfait Cake
Marquise cake is such a beautiful & delicious cake, yet, it's so simple to make it and in my version, there is an option to avoid raw yolks. Serve it half frozen and you'll get one of the creamiest chocolate ice cream cakes.
✅ Check out Valentina's Simply Good Food for more easy and great recipes:
Ingredients:
8 eggs,
250 gr of chocolate,
250 gr of powdered sugar,
250 gr of butter,
2 tablespoons of rum
3 packages of ladyfingers,
1/2 l milk for soaking
And 2 tablespoons of rum for the aroma.
For decorating I used
2.5 dl of heavy cream,
1 tablespoon of powdered milk,
and a teaspoon of vanilla
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Ingredients | Ingrediente
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???? Inverted sugar | Zahăr Invertit
230g caster sugar | Zahăr fin
5g white wine vinegar | Oțet alb
180g water | Apă
???? Cocoa Mirror glaze | Glazura oglinda din cacao
100g water | Apă
260g caster sugar | Zahăr fin
190g whipping cream | Frișcă
100g glucose syrup | Sirop de glucoză
70g cocoa powder | Pudră de cacao
40g inverted sugar | Zahăr invertit
16g gelatine | Gelatina
20g sunflower oil | Ulei floarea soarelui
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#chocolate #mirror #glaze #cake
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Learn the art of creating the perfect chocolate mousse with just two ingredients: chocolate and water. Renowned chef Heston Blumenthal demonstrates the simplicity of this dessert, showcasing how water can unlock the rich flavours of chocolate. Follow along as the mousse thickens and discover essential tips to avoid overwhipping. Elevate your dessert game with this pure and decadent chocolate treat that's ready in under 10 minutes.
#hestonblumenthal #masterclass #chocolatemousse #dessert
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