I quickly turned to some champagne biscuits to replace the cake top. I placed them on a plate, syruped them and gave them a heart shape, obviously with ... a heart shape.
I put 150 ml of liquid cream with milk chocolate in a saucepan and mixed until the chocolate melted. I added gelatin and homogenized, then I put the cream in the fridge to cool. I then mixed with whipped cream and poured the cream over the biscuits. I put the form in the fridge for half an hour.
I did the same with the white beak mousse: liquid whipped cream with white beak on the fire, gelatin added while the chocolate is hot, and after it cooled I incorporated whipped cream. I poured the mousse into the mold and left it in the fridge for about two hours. I scattered some chocolate ornaments and here it is, in all its splendor.
Super fine and delicious!
Mousse cake with chocolate sponge cake and raspberry jelly!
An airy dessert, fine and full of flavor! The recipe is a bit meticulous, but not complicated at all, and with a little patience you get an exceptional result!
For sponge cake:
For raspberry jelly:
-250 g of fresh raspberries
-80 gr of raspberry jelly (powder)
For raspberry mousse:
-250 ml of cream for cream 33-35%.
For white chocolate mousse:
-300 ml of cream for cream 33-35%.
METHOD OF PREPARATION:
1.Prepare the sponge cake. Combine flour, cocoa and salt.
2. Beat the eggs with sugar for 7 minutes, until the composition becomes light in color.
3. Gradually incorporate the mixture of dry ingredients, mixing with a spatula.
4. Pour the melted butter and mix until smooth.
5. Transfer the dough to the tray lined with baking paper and distribute it in an even layer, forming a round top.
6.Put the tray in the preheated oven up to 180 ° С for 12-15 minutes.
7. Allow the countertop to cool, then cut a circle 18 cm in diameter using a pastry ring.
8.Prepare the jelly. Pour boiling water over the powdered jelly, mix and allow the composition to cool to room temperature.
9. Wallpaper the base of a 16 cm pastry ring with plastic wrap and the edges with acetate foil. Place the raspberries, pour 1/3 of the jelly and refrigerate for 15 minutes. Add the remaining jelly and put the ring back in the fridge for another 2 hours.
10.Prepare the raspberry mousse. Mix the gelatin with water and leave it for 10 minutes.
11. Transfer the raspberries and sugar to a saucepan, which you put on medium heat and bring the composition to a boil, stirring.
12. Add the gelatin and mix until completely melted.
13. Pass the composition through a sieve to remove the seeds.
14. Beat the cream with the mixer until you get medium peaks.
15.Add the raspberry puree and mix with a spatula until smooth.
16. Remove the raspberry jelly on a sheet of foil, remove the pastry ring, then the acetate foil. Place a larger 18 cm pastry ring so that the raspberry jelly is in the middle. The walls of the ring must be lined with acetate foil.
17. Glue the foil to the ring and pour the raspberry mousse. Gently shake the form so that the mousse is evenly distributed, and refrigerate for 2 hours.
18.Prepare the white chocolate mousse. Mix the gelatin with water and leave it for 10 minutes.
19. Pour the milk over the broken chocolate pieces and melt it in a bain marie.
20.Add the gelatin and mix until completely melted.
21. Beat the cream with the mixer until you get medium peaks.
22. Gradually incorporate the cream into the chocolate composition, mixing carefully with the spatula.
23. Remove the cake from the refrigerator and remove the ring, then the acetate foil. Place a 21 cm ring lined with acetate foil and make sure the mousse is in the middle.
24. Glue the foil to the ring, pour the chocolate composition, place the sponge cake in the middle, deepening it slightly, and put the cake in the fridge for 4-6 hours.
25. Remove the ring, remove the acetate foil, turn the cake over on the plate and remove the foil.
Cake with three types of mousse, in three colors
This wonderful cake with three types of mousse, in three colors, is an anniversary cake in which we combined the bitter and sweet taste of chocolates with the sour taste of berries.
I think I reconciled all tastes with this combination.
Syrupy cocoa top, dark chocolate mousse, white chocolate mousse and berry mousse.
Even if I worked something on it, the end result crowned all the effort, especially in taste.
You can also find a recipe on the blog Chocolate cake with lemon cream and berries, which I highly recommend.
But, from the same category of cakes with mousse creams, I also recommend it Chocolate Duo Cake Recipe.
Halva mousse cake
I am convinced that you know how delicious the mousse is, but just as convinced that you have never eaten halva mousse. For some time I received from Feleacul a generous package, from which the sweets of my childhood made my day more beautiful & # 8230 I remembered the fasting days when I ate halva, how good it was! You should know that the taste has remained the same, plus that new varieties have appeared such as cocoa and cranberry halva. The first thought was to prepare a fasting recipe with halva because everyone associates halva with fasting but then I said to try something new, something more special that would make us think about the holidays, a cake with halva mousse! You will be amazed at how good it is but what is more interesting if you serve someone with a slice of cake will not guess what kind of mousse it is. It has a vague taste of nuts, it is sweet and very fluffy, it really conquered me. The halva mousse cake is perfect for the winter holidays, due to the aroma that makes you think of the decorated Christmas tree and the smell of the fine, sweet, aromatic, tasty fir branches!
The recipe is quite simple, you know I don't get complicated when it comes to cakes, I like to prepare easy recipes without too many techniques. The secret is in the ingredients that must be halva quality, cream for cream at least 30% fat, cocoa as good quality.
These being written to get to work, the cake is waiting to be prepared and tried by you :)
Halva mousse cake
Ingredients for a shape with a diameter of 24cm:
- 3 eggs
- 3 tablespoons sugar
- 2 tablespoons flour
- 1 tablespoon cocoa
- 1 knife tip baking powder
- 150g halva from Feleacul sunflower
- 50g white chocolate
- 500ml whipped cream
- 10g gelatin
1 To start, prepare the top, which is a classic pandispan, beat the egg whites with a pinch of salt, then gradually add the sugar and mix until it melts. Add the yolks gradually and mix well after each one. Sift the flour together with the cocoa, add the baking powder and then gradually add it to the egg mixture, mixing lightly with a spatula so that the composition retains its volume.
Pour the mixture into a 24cm form lined with baking paper and bake the top at 180g C for 15 minutes. For more safety we test with the toothpick. Let the countertop cool, then turn it over on a plate.
2. Prepare the syrup, mix the water with the rum essence. DO NOT add sugar, the mousse is sweet enough so give up sugar.
3. Prepare the mousse, put in a saucepan over low heat 150ml whipped cream together with the broken halva. Hydrate gelatin in 50ml cold water.
Stir constantly and when the halva has completely dissolved and the mixture is hot, add the broken chocolate pieces and gelatin. Of course we stop the fire first.
Let it cool and beat the whipped cream separately. Put the whipped cream in the cold and when the halva mixture has cooled, add it little by little in the whipped cream, stirring with a whisk until it is homogenous. Add a little rum essence and the mousse is ready.
Put the top on a plate and frame it with the metal ring from the baking tin. On the edges inside we put plastic foil (not mandatory). Syrup the top and pour the mousse carefully. I put the cake in the cold for at least 3-4 hours (I put it in the evening until morning).
We remove the foil carefully and if necessary with the blade of a spatula we straighten the edges of the cake.
We prepare the decorations, we melt the chocolate and on a baking sheet we draw fir trees or stars or whatever you like. Let them harden well then carefully insert them into the cake
Cut the cake into slices with a knife soaked in water and serve.
Very good and as I wrote, fragrant :)
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
SPRING TRILOGY & # 8211 TRIO CAKE WITH CHOCOLATE MOUSSE AND COFFEE
The trio cake with chocolate and coffee mousse is in place, being the first on the list that will be posted with great pleasure in the archive of Original Recipes with Nicole.
I had to find a perfect combination for a close person who celebrated his birthday a few days ago and what could be more appropriate than a trilogy with a taste of chocolate and coffee. I admit that I also had the necessary emotions to successfully complete this gift, especially since I am not an expert in the skill of decorating, but I also wanted the result to be completed with a special look along with the delicious taste. and refined of the cake obtained.
- 90 gr. margarine (butter)
- 40 gr. sugar
- 2 eggs
- 40 gr. flour
- 10 gr. cocoa
- 5 gr. baking powder
- a baking soda knife tip
- 15 ml. chocolate liqueur (for syrup)
For dark chocolate mousse:
- 100 gr. black chocolate
- 50 gr. margarine
- 50 ml. liquid cream
- 3 gr. gelatine
- 200 ml. whipped cream
- 200 gr. mascarpone
- 6 gr. instant coffee
- 1 tablespoon sugar
- 3 gr. gelatine
- 200 ml. whipped cream
For white chocolate mousse:
- 100 gr. White chocolate
- 50 gr. margarine
- 50 ml. liquid cream
- 3 gr. gelatine
- 200 ml. liquid cream
I prepare the top starting with margarine and the sugar that I rub very well with a spoon for a few minutes, until it turns white and looks like a cream through which you can still see some fine granules of sugar. You can also use butter very well, but as I had Rama margarine at hand, which I consider to be of very good quality, I will use it today in the whole recipe.
I add the two eggs that I incorporate one by one, stirring constantly. Don't be alarmed if you think your margarine has been cut…
Next are the solid ingredients - flour, cocoa, baking powder and baking soda that they sift together over the margarine mixture.
Mix well and pour the composition into a cake pan lined with margarine and a baking sheet placed on its bottom.
Bake the countertop for 20 minutes at a temperature of 190 °.
It is very uniform and soft, with a slightly moist texture (due to margarine) that does not even require syrup.
I remove the baking sheet and add an extra flavor that I thought at the moment with a few drops of chocolate liqueur that I put over the counter with a silicone brush.
For the dark chocolate mousse, melt the bain-marie chocolate with a little butter and liquid cream.
I hydrate the gelatin in two tablespoons of cold water for five minutes, then add another tablespoon of water on top and heat it for 10-15 seconds in the microwave. Mix a little until it is completely melted and add it over the chocolate and let it cool to room temperature.
Meanwhile, mix the whipped cream very well and add the melted chocolate. I incorporate it evenly and pour it over the cooled countertop, then I put it in the freezer for 15-20 minutes to harden.
It's time to make a fairly concentrated coffee with a tablespoon of instant coffee, a tablespoon of sugar and a tablespoon of hot water.
I rub the mascarpone cream well, I add the cooled coffee, the gelatin prepared in the same way as for the chocolate mousse, then I incorporate the mixture over the whipped cream. Pour the composition over the hardened layer of chocolate mousse.
As long as the cake cools this time, I will prepare the white chocolate mousse according to the same method as the dark chocolate mousse.
For the icing, melt 150 grams of 100 ml chocolate in a bain-marie. of liquid cream and 50 grams of margarine.
There are not many words to say about the decor… The emotion I saw in the eyes of the celebrant confirmed to me that it was a successful achievement.
The taste was exceptional, fine and creamy, with an aroma perfectly correlated between all types of ingredients.
Cake recipe with chocolate mousse and mascarpone
Ingredients cake with chocolate mousse and mascarpone:
80 grams of sugar
140 grams of flour
60 ml of sweet milk
half a teaspoon of baking powder
a pinch of salt
30 grams of dark chocolate
100 grams of milk and hazelnut chocolate
250 grams of sour cream
250 grams of mascarpone
50 grams of sugar
an envelope of gelatin
four tablespoons of water
100 ml water
a spoon of sugar
a tablespoon of cocoa
400 grams of sour cream
three teaspoons of powdered sugar
How to prepare cake with chocolate mousse and mascarpone:
- We start by making the cake top and proceed as in the cake recipe with mascarpone, white chocolate and berries. We use a baking tray with a detachable ring of 26 cm.
- We make a sugar syrup, water and a tablespoon of cocoa, boil everything for a few minutes on low heat. Let cool
- We place the top on a special cake tray, we put back, around it, the detachable ring from the cake shape in which we baked it and we syrup it, after which we start to prepare the chocolate mousse.
- We prepare the chocolate mousse starting by melting the chocolate in a bowl on a steam bath, adding the two tablespoons of water.
- When the chocolate is melted, add 100 grams of sour cream and mix well, then take the bowl off the steam bath and let it cool.
- Meanwhile, mix the mascarpone with the sugar and the rest of the sour cream
- We dissolve the gelatin together with two tablespoons of water on a steam bath. Add two tablespoons of the mascarpone and sour cream composition and mix well until the gelatin is well dissolved. Let it cool a bit and then add it to the mascarpone cream, mixing the resulting composition well
- Add the cooled chocolate cream and mix everything with a mixer
- Prepare the chocolate mousse with gelatin quickly over the syrupy top
- Let it cool until the next day when we remove the detachable ring from the cake form and garnish it with whipped cream prepared in advance, beating the cream well with the powdered sugar.
- Sift some cocoa over the whipped cream or put small pieces of grated chocolate to decorate it
- Cut into slices and serve with gusto)
Have a good appetite!
If you liked the recipe, don't hesitate to rate it with five stars and share it on social networks!
How to make chocolate mousse with milk and natural cream?
Start by making a milk chocolate ganache. In short: heat 150 g of sweet cream for whipped cream. When it gets close to the boiling point, pull the pan aside and add the chocolate (300 g) broken into pieces. Leave everything still for 3-4 minutes then mix vigorously with a whisk. Put the vanilla extract or vanilla sugar and thus obtain a chocolate ganache that is left to cool until it reaches room temperature. Stir occasionally to prevent lumps from forming on the surface.
For the mousse Mya used gelatin granules. 10 g of gelatin are soaked in 100 ml of very cold milk. Hydration lasts approx. Ten minutes. Then transfer everything to a saucepan and heat over low heat to max. 60 C (use a kitchen thermometer!). Then transfer the mixture to a large bowl and leave to cool a little on the kitchen table. If you go with the other steps and see that the cake mix (gels) is no problem because it can be reheated on steam.
Meanwhile, whip the sweet cream for the cream, but not completely, but only for three quarters. That is, to have an outfit but not to be a "stick". You can read more about whipping cream here.
How is melted gelatin embedded in a mousse?
The biggest nonsense is to pour the melted gelatin directly into the cold cream or cream. It will coagulate instantly and form granules, drops or strands of gelatin. To prevent this shortcoming we will have to temper the gelatin. That is, we put 1-2-3 tablespoons of chocolate ganache in a row in the bowl with gelatin and milk and mix well. Only after that can we pour the rest of the ganache into the bowl. Stir gently. This mixture should have approx. 28 C.
Whipped cream (being very cold) is gradually added to the above mixture, spoon by spoon. We do this with 2-3 large tablespoons of cream, stirring gently after each slice.
Now you can put the rest of the cream at once and mix it carefully with the spatula (not the target) in wide movements from top to bottom. Do not mix vigorously as there is a risk of cutting the cream!
This milk chocolate mousse is fluffy, airy, has a fluid consistency but is not a "soup".
How to assemble an dessert with several types of creams?
Remove from the fridge the 18 cm shape with the Oreo top and the caramel layer. Remove the metal circle and arrange the edges of the caramel layer (not to have those ridges). Choose a clean shredder or suitable tray that is spread with baking paper or plastic wrap. On it is centered a metal circle 24 cm in diameter and its walls are lined with acetophane foil 8-10 cm high (special plastic for confectionery).
Carefully transfer the small caramel Oreo countertop to the center of the large ring and center. This is the insert (core) of this dessert.
Carefully pour the entire amount of chocolate mousse on top. Beat the shape of the table very lightly to make sure that all the cream is evenly distributed and that there are no air gaps left. Do not slam hard as the insert will move!
- Wet vanilla top (24 cm)
- 120 g butter
- 100 g sugar
- 2 eggs
- a teaspoon of vanilla (extract, pods or essence)
- A little salt
- 1 teaspoon baking powder
- 120 g flour
- White chocolate mousse
- 170 g white chocolate
- 500 g liquid cream for whipped cream (35% fat)
- 5 g felatin (two and a half sheets)
- 1 teaspoon vanilla (extract, essence or vanilla sugar - one sachet)
- Berries jelly
- 150 g berries
- 50 g sugar
- 150 ml water
- 3 sheets of gelatin (6 g) or 7 g of gelatin powder
- Mirror glaze
- 200 g white chocolate
- 200 ml liquid cream for whipped cream (35% fat)
- 50 ml milk
- 4 g gelatin (two sheets)
Method of preparation
TABLE Melt the chocolate in a bain-marie, together with the butter, stirring until it becomes a silky cream. It is then left to cool to body temperature, stirring to prevent the formation of powdery mildew. Add sugar and eggs, one at a time. After mixing, add flour, salt and vanilla seeds, and at the end, after the composition is unitary, add the chopped chocolate. The resulting composition is poured into a round shape (24-26 cm), with a detachable bottom (it would be the easiest to work) and lined with baking paper, greased with a little butter / oil. Place in the preheated oven, at 180 & degC, for 30-35 & prime (the top must be & ldquoelastic & rdquo to the touch, so open the oven door after 30 & prime and check). PRALINE While the top is in the oven, prepare the pralines. I use raw hazelnuts, salt them and brown them a little in a Teflon pan, greased. When they have cooled, turn them over on a baking sheet greased with oil, keep them together next to each other, without spreading them too much and without overlapping them. Put the sugar in a deep saucepan and pour water over it until it is completely absorbed (drain the excess if necessary). Turn on medium heat and wait for the sugar to turn into caramel (be careful not to burn that yellow color !!). Remove from the heat immediately and pour the caramel over the hazelnuts, trying to cover them all. Allow to cool. Once crispy, break the & ldquoinsula & rdquo of pralines into smaller pieces and put them in the blender to get the powder. Dissolve the ness in hot water, crush the chocolate and put on low heat in a saucepan with coffee, butter, sugar and 50 ml sour cream. Stir continuously until a fine, silky cream is obtained. Remove from the heat, wait to cool, stirring occasionally. Meanwhile, beat the whipped cream and pour the chocolate cream over it, stirring gently from the bottom up. These 2 compositions should have close temperatures at the time of homogenization, in order not to risk the "quotation" of the cream. Also, this stage should be completed only after the countertop is completely cold. I make the countertop the day before, it's more convenient that way. Assembly: I used the same shape with detachable bottom. Place the top, put half of the mousse over it, then a generous layer of praline, about half the amount, then the rest of the mousse. If you smooth its surface or give it any irregular shape, it remains in the will of your imagination. Refrigerate the cake for a few hours, preferably overnight. Decoration: The next day, take the cake out of the mold, using a knife to remove the edges and move it to the serving platter. You can decorate it with the rest of the pralines or with fruits that & ldquostriga & rdquo after chocolate: pomegranates (in my case), raspberries, strawberries, etc.
Chocolate trio cake
A delicious chocolate cake with three kinds of mousse and a wet cocoa top. If you want to impress with a good cake, but also with a pleasant appearance, it is perfect.
It is not difficult to make, it is the simplest and fastest cake, with a guaranteed result even for a novice in the kitchen.
You can make it as a weekend dessert or for an anniversary, it will definitely be a success.
For the countertop (20 cm) we need: 1 egg, 50 ml oil, 50 ml milk, 50 ml hot coffee, 100 g sugar, 80 g flour, 30 g cocoa, 5 g baking powder.
Mix the egg, oil and milk in a bowl. In another bowl, mix the dry ingredients, then mix the two compositions and add the hot coffee. Pour the composition in a form lined with baking paper and bake for 12-15 minutes at medium temperature.
For mousse we need: 4 egg yolks, 500 ml milk, 100 g sugar, 40 g starch, 100 g dark chocolate, 100 g milk chocolate, 100 g white chocolate, 600 ml whipped cream, 15 g gelatin, 60 ml water cold.
Put the milk and sugar in a saucepan on the fire, mix the yolks with the starch, then pour the warm milk. Turn the pan on the heat and stir constantly until it thickens. Divide the cream into 3 bowls, in each bowl add a type of finely chopped chocolate. Hydrate the gelatin in cold water, then dissolve it in the microwave and divide it between the three creams. Mix well, cover the bowls with cling film and allow to cool. In each chilled cream we incorporate 200 ml of whipped cream.
In a cake circle or in the tray in which we baked the tops (lined with food foil so that we can take it out of shape) we place the top and syrup it a little (water, sugar, vanilla).
Pour the dark chocolate mousse over the counter, put it in the freezer for 10 minutes, continue with the milk chocolate mousse, freezer and the white chocolate mousse.
Put the cake in the fridge for 2-3 hours, then decorate it with fruit, cocoa or chocolate icing (melt 50 g dark chocolate with 50-60 ml whipped cream, let it cool, then pour over the cake, preferably not we dress, so the beautiful layers can be seen).