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How To make Torta Divina(Chocolate Mousse Cake with Liqueur)
Batter: 1/2 cup granulated sugar
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate
1/3 cup sweet liqueur, such as
Cointreau or Chambord 6 eggs
Finishing: 1 cup heavy cream
2 tablespoons sugar
1 basket fresh raspberries (optional)
Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside.
Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth.
Whisk in liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix.
Place 1 inch of warm water into a small roasting pan. Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface. Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert and remove paper. Invert to a platter.
To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.
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Full recipe here:
This super delicious and easy to make black forest will be eaten in seconds! The divine combination of dark chocolate brownies, vanilla cream and Morello or sour jam will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
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Deliziosa Torta al Cioccolato e Caffè | Delicious Chocolate and Coffee Cake
#Torta #Cake #VideoRicetta
In questo video vi proponiamo una torta al caffè e cioccolato. E' molto saportita, morbida e cremosa.
La mousse gli offre il tocco di classe e una bellezza unica al taglio. Provatela anche voi.
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Gli ingredienti:
per l'impasto:
- uova: 8 pz.
- zucchero: 180 gr.
- farina 00: 150 gr.
- cacao: 35 gr.
- amido di mais: 30 gr.
- caffè istantaneo: 10 gr.
- burro: 90 gr.
- acqua (bollente) per il caffè: 15ml.
per la bagna al liquore:
- zucchero: 150 gr.
- acqua: 150 ml.
- caffè instantaneo: 2 ccuchiaini
- liquore al caffè: 50 ml.
per la mousse al cioccolato:
- panna fresca: 200 gr.
- zucchero: 80 gr.
- tuorli d'uovo: 3 pz. (50 gr.)
- cioccolato ( con minimo 50% cacao): 330 gr.
- panna da montare: 600 gr.
per la glassa:
- cioccolato fondente: 75 gr.
- burro: 20 gr.
- panna fresca: 110 ml.
- miele: 1 cucchiaio
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In this video we are going to show you a coffee and chocolate cake. It is very savory, soft and creamy.
The mousse offers a touch of class and a unique beauty to the cut. Try it for yourself.
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The ingredients:
for the dough:
- eggs: 8 pcs
- sugar: 180 gr.
- flour 00: 150 gr.
- cocoa: 35 gr.
- corn starch: 30 gr.
- instant coffee: 10 gr.
- butter: 90 gr.
- water (boiling) for coffee: 15ml.
for the liqueur syrup:
- sugar: 150 gr.
- water: 150 ml.
- instant coffee: 2 small cups
- coffee liqueur: 50 ml.
for the chocolate mousse:
- whipping cream: 200 gr.
- sugar: 80 gr.
- egg yolks: 3 pcs (50 gr.)
- 50% cocoa chocolate: 330 gr.
- whipping cream: 600 gr.
for the icing:
- dark chocolate: 75 gr.
- butter: 20 gr.
- fresh cream: 110 ml.
- honey: 1 tbsp
Selva Negra
Revolucionando la Selva Negra????????????
Bizcocho de chocolate
6 unidades Huevos
190grs Azúcar blanca común
140grs Harina
45grs Cacao amargo
Batir los huevos junto con el azúcar a punto letra/ cinta (al menos 10 minutos). Tamizar 140grs de harina con 45grs de cacao amargo. Incorporar al batido con movimientos envolventes.
Colocar en un molde cuadrado de 20cm de lado enmantecado. Llevar a un horno precalentado en 180ºC por 30 minutos o hasta que al pinchar con un palito este salga seco
Cremoso de chocolate
250cc Leche entera
3 unidades Yemas
50grs Azúcar blanca común
125grs Chocolate cobertura semiamarga
Colocar 125grs de chocolate cobertura semiamarga picado. Reservar.
En un bowl colocar las yemas y el azúcar. Reservar. Poner la leche en una cacerola. Llevar a hervor. Volcar la leche sobre la mezcla de azúcar batiendo enérgicamente. Devolver al fuego. Cocinar sin llegar a hervir. Filtrar sobre el chocolate picado. Reservar unos minutos para luego integrar con batidor de alambre. Colocar en un contenedor hermético dejar enfriar a temperatura ambiente para luego llevar a heladera al menos 4horas.
Almíbar de cerezas
150cc Almíbar de las cerezas de marrasquino
80grs Azúcar
80cc Agua
Colocar los ingredientes en una cacerola. Llevarlo a hervor. Utilizarlo en caliente
Crema
600cc Crema
80grs Azúcar talco
60grs Leche en polvo
Colocar todos los ingredientes en un bowl. Batirlos hasta obtener una crema sostenida.
Armado
200/250grs Cerezas al marrasquino
50grs Chocolate cobertura semiamarga en virutas
Desmoldar el bizcocho. Cortarlo a la mitad. Pincelar ambas tapas con el almíbar de las cerezas todavía caliente. Cubrir la base con el cremoso de chocolate. Sembrarlo con las cerezas. Rellenar con la crema. Cubrir con la tapa de arriba. Decorar con el cremoso de chocolate, la crema restante, las cerezas y las virutas de chocolate alrededor.
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Easy Fresh Fruit Dessert Cups | No Bake Dessert | Easy & Yummy!
So easy and yummy no bake dessert in a cup. This divine combination of fresh fruits with sweet cake and fluffy vanilla cream in a cup will leave you speechless. So tender and light you will not be able to stop! Perfect dessert for parties, birthdays, celebrations or just a treat which we all need once in a while. Super easy to make, no baking, absolutely no fuss dessert. Any fruits of your choice can be used, but I’d highly recommend to follow the recipe to appreciate all the flavours, especially if you prefer less sweet deserts then this dessert is right for you. It’s sweet enough but not too sweet.
RECIPE: makes 5 220ml cups
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Half of store bought Madeira cake (200g)
3 kiwis
Half of pineapple
300ml whipping cream
1 and half tbsp sugar
Vanilla flavouring
5 strawberries
Fresh mint leaves
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Orange and Chocolate Cake with a Cointreau Twist
Welcome to my channel! In this mouthwatering video, I present a recipe for a truly indulgent cake: Orange and Chocolate Cake with a Cointreau Twist. Get ready to satisfy your sweet tooth with this delightful combination of flavours - rich chocolate and refreshing orange, enhanced by a touch of Cointreau liqueur. In this step-by-step tutorial, I guide you through the process of creating this scrumptious cake from scratch. I'll share my tips and tricks for achieving a perfect texture and heavenly taste, making it an absolute treat for any occasion.
The carefully curated ingredients list includes premium-quality dark chocolate, tangy fresh oranges, and of course, the distinctive and aromatic Cointreau. Each element comes together harmoniously to create a delectably moist and flavourful cake that is simply irresistible. But why stop there? Stay tuned till the end, as I reveal my secret for creating a luscious chocolate-orange glaze that drapes beautifully on top of the cake, adding an additional layer of decadence to this already divine dessert. Whether you're baking for a party, a special celebration, or just to satisfy your dessert cravings, this Orange and Chocolate Cake with Cointreau is sure to impress your guests and leave them craving for more.
So let's get started on this culinary adventure together! Don't forget to like and subscribe to our channel for more tempting recipes and cooking inspiration. Hit that notification bell to never miss out on our latest uploads. Get ready to experience the ultimate chocolate-orange bliss!
Timecodes
0:00 - Intro
3:09 - The Sponge
8:02 - The Filling
14:30 - The Syrup
21:24 - The Glaze
28:17 - The Taste Test
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#chocolatecake #chocolateorange #cointreau
Lotus Biscoff and White Chocolate Mousse Dessert Cups - No Bake Dessert. Easy and Yummy!
This super delicious and easy to make Lotus Biscoff and white chocolate dessert will be eaten in seconds! The divine combination of white chocolate mousse and Biscoff flavours will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
Can be stored in the fridge for up to 3 days.
RECIPE: (makes 3 x 165ml / 6 oz cups)
Cups from
100 g Lotus Biscoff / Speculoos biscuits (13 pieces)
20g butter unsalted
For biscoff cream:
150ml whipping cream
1 tbsp Lotus Biscoff paste
For white chocolate mousse:
100ml whipping cream
50g white chocolate
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