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How To make Terri's Chocolate Mousse Cake
10 oz Chocolate, bittersweet
-finely chopped,about 2 cups 1/2 c Butter, unsalted; cut into
-chunks 6 ea Eggs; separated
1 c Sugar
Icing sugar; sifted Butter an 8 inch springform pan, line with parchment paper, then butter paper and dust lightly with flour. To prevent leaking, line outside of pan with double thickness of heavy duty aluminium foil. Melt chocolate and butter, stirring occasionally, in top of double boiler set over simmering water. Cool slightly. Meanwhile, using electric beater, in a large bowl, beat egg yolks with 3/4 cup sugar on high until very light and lemon coloured, about 5 minutes; scrape down sides occasionally. Beat in melted chocolate mixture until well blended. In separate bowl, beat egg whites until frothy. Gradually beat remaining sugar; continue to beat whites until stiff. Gently fold in remaining egg whites. Pour batter into prepared pan. Place springform pan in larger pan filled with hot water, coming halfway up sides of springform pan. Bake on lower half of preheated 375F oven for 15 minutes. Reduce heat to 275F and bake 30 minutes. Turn off heat, prop door open slightly and leave cake in oven for 40 minutes. Remove pan from water; let cake cool completely in pan. Refrigerate overnight until cake sets. Carefully remove from pan and invert onto serving platter. Bring to room temperature before serving. Dust with icing sugar. Slice and serve with creme anglaise or whipped cream. SERVES: 8-10
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Read more about the making of this cake, including recipes used, equipments, and tips: terriyeh.com/blog/cny-mousse-roll-cake
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Chocolate, Marshmallow & Mini Egg Tray Bake | Easy Easter Recipe :)
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Hello Folks! I hope I find you all well :)
So today I made this wonderful tray bake…and it’s SO good! A recipe popped up on my Instagram feed from Delicious Mag and it was this tray bake…I knew I had to give it a go because it looked absolutely delicious! But also very do-able :) HIGHLY recommend you give this one a go if you like rich chocolatey fudgy type recipes :) Enjoy!
Everything I used will be listed below.
-Cheryl x
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Everything I used - Made in a 20 x 30cm tin (lined with non stick baking paper)
For the Chocolate cake:
225g (7.9 oz) Unsalted butter
250g (8.8 oz) Caster Sugar - Use ordinary white granulated sugar if you don’t have Caster sugar
100ml (3.5 oz) Boiling water
50g (1.7 oz) Good quality cocoa powder
175g (6.1 oz) Self raising flour
3 Large eggs
1 Teaspoon baking powder
75g (2.6 oz) Broken Mini Eggs - or similar chocolate in a sugar shell confectionary
For the 2nd layer:
200g (7 oz) Good quality dark chocolate
300ml (10.5 oz) Double cream - Use heavy cream if you don’t have double cream
For the top layer:
2 Large egg whites
20ml (1.5 Tablespoons) Orange juice
100g (3.5 oz) Caster sugar
60g (2.1 oz) Marshmallows chopped - or use the mini marshmallows if you can find them, they’re better :)
75g (2.6 oz) Whole Mini Eggs
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