When the mousse layer is set (the freezer is easiest for this), cut your cooled cake to be the same shape but a slightly smaller circumference than the cake … I always have three kinds of hot sauce in my purse. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add the rest of the butter bit by bit, whisking inches. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. In mixing bowl, combine cream and vanilla extract. You need to allow plenty of time for the assembled mousse cake to chill before it’s glazed, so just be sure to allow yourself enough time to pull this off. See what other Food52 readers are saying. You can always get fancy and have multiple layers of different cakes, or mousse—or even throw in some surprising elements, like a thin layer of caramel or some nut brittle to provide contrasting flavors and texture. Pour the glaze on top, carefully yet quickly. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. Whip well and set aside. The excess glaze should fall easily down the sides, but you can give the surface of the cake a quick swipe with an offset spatula to help even things out. This recipe is eggless and doesn’t require gelatin. Depending on how long you used the torch, the mold may be hot, so use a towel if you need to! While there are endless variations on this concept mousse cakes are, at their most basic, essentially layer cakes where mousse is used instead of filling or frosting on the inside and on the outer edges of the cake. Mousses of all sorts. In pastry school, we had a three-week class called “Contemporary and Modern Cakes”—and while the name sounds swooping and grand, it was essentially about how to prep, make, and assemble mousse cakes. Take a cake layer and place it in the center of the mold. Let cool for a few minutes until cool but not set (2 to 3 mins). Remove from the heat and strain thru a sieve. Pumpkin cake with vanilla mousse? 8. recipe Sour Cream Sponge Cake (https://food52.com/recipes/52963-sour-cream-sponge-cake), ounces (from about about 9 large eggs) egg yolks, ounces (about 1 1/4 cup) chopped dark chocolate (I used 60%), melted and cooled slightly, ounces (from about 8 large eggs) egg whites, ounces (2 teaspoons/1 envelope) granulated gelatin, ounces (1 tablespoon) espresso powder (optional), handful Chocolate sprinkles, for finishing (optional). Once the cake is built, it needs to be chilled so the mousse can thoroughly set. Pour mixture into bowl for an electric mixer. My newest cookbook, The Book on Pie, is out on November 10th, 2020. unsalted butter, cut into 16 pieces 4 large egg yolks, at room temperature 1 ⁄ 3 cup cup plus 3 Tbsp. Chocolate Mousse Cake (Secretly Healthy) - Secretly Healthy Home until completely dissolved. Press the cake down gently to make sure it’s flat and to help some of the mousse below it flood up the sides to encase the cake layer. Take them out of the freezer. Then pipe your pumpkin butter into the center of the mousse as the filling. Remember that you need to work relatively quickly, because the mousse will … 90 gram chocolate (minimum 45 – 55% cocoa butter) 60 gram … If you let the cake freeze, you’ll need to let it thaw again before you can actually serve it, so if you’re serving it the same day as you make it, you may want to go the fridge route. Melt chocolate (see Micro Tip). (Yeah, we called them formulas, not recipes. Add the salt and … If you’re not serving it the same day, refrigerate the whole cake for up to 2 days before slicing and serving! Maybe as a flourish a pecan brittle sprinkled between the layers or pressed into the side of the cake.”. If you’re using a metal mold, time to break out the kitchen torch! Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, … In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. When the cake is thoroughly chilled, it’s time to unmold. 9. Stir until maple mixture cools, then add the nuts. Serving. When you build the cake, you alternate layers of cake and mousse. If the cake is too heavy, it can actually sink a little into the mousse, messing up your layers by pushing the mousse upwards instead of creating a layered look. Beat the egg yolk until stiff, the egg white and sugar softer. Mini Blueberry Mousse Cakes with Mirror Glaze | Love and Olive Oil But the bottom line is: You can absolutely make one of these cakes at home, and the results speak for themselves. You can use the wax/parchment paper to help you with this inversion; if the cake is frozen, it’s super easy. Add a cake collar in the silicone mold as the cake will be taller than the mold. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes. If it’s a little soft, it’s no biggie; it’s still spoonable and full of whipped cream and sugar and all kinds of other yummy things. Place the cake on top of the mousse and fill the remaining space with mousse. Put the mixture in the buttered and floured mold and heat it at 410°F during 15 minutes. Because mousse is relatively fluid when first prepared, then sets up under refrigeration, these cakes can be made in molds—something that largely contributes to their “contemporary” or “modern” look. Okay, go wild—chocolate cake with raspberry mousse? Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+½ cups heavy cream until soft peaks form. This cake had 3/4-inch layers, and the mold was 4 inches tall! Spread 2 round sheets on baking paper using the metal cake ring found in the box. until completely dissolved. Refrigerate for 6 to 8 hours. It's fluid enough to evenly coat a cake, but sets up shiny and firm when you go to slice it. Gently lift the mousse cake into the freezer for a minimum of 6 hours or preferable overnight. The mousse layer should be about 1 1/2 to 2 inches tall, but no need to be precise. Use the velvet spray to cover the mousse. But this recipe just sticks to the basics (and uses chocolate sprinkles to garnish… because sprinkles make everything better). Torch the sides of the mold all the way around. If it’s gelatin-based, it’s best to make it the same day you want to use it, as reheating and re-cooling can be tricky. Cover and refrigerate until set, several hours or overnight. Visit at more http://www.moldbustersllc.com/. I use these handy metal cake rings I bought at a baking supply store—they're thin metal rounds that come in the same size as cake pans, and they’re super handy. I intend to buy a cake ring, but in the meantime, since my springform pan is a bit short for this application, could i put the cake in a straight-sided pot instead? If you’re using traditional cakes baked in a cake pan, let them cool, then cut off any domed top, and cut the cake into even layers. Make a well in the center and … Loosely mix the white and yolk then add the pre-mixed dry ingredients. Stir in sugar. For the cake: 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces. This helps warm (only a little bit!) Start from the edges and the rest in the middle, make sure it’s completely covered (see video on the top part of this post). Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze. Remove from ice water. It should not be considered a substitute for a professional nutritionist’s advice. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). 80 to 85° F is the sweet spot. Whisk gently but constantly until mixture thickens, about 4 minutes. Stir in cold … With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Take the cake out of the freezer and take off the cake collar. Mix just until incorporated. cream cheese, softened and cut into chunks 3/4 c. chopped celery 1/2 c. chopped onion … Place the cake upside down, with the raspberry ganache facing down into mousse, and place it in the center of the basil mousse. Cook over medium heat until it comes to a boil Then, cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture. Repeat this with even layers of mousse and cake until you use up your final cake layer. Get recipes, tips and NYT special offers delivered straight to your inbox. First things first: Most mousse cakes are built upside down. If you want to apply any decor, like sprinkles, do it before the glaze is set so it will stick. In addition, to remove the mousse cake from the mold, tilt the cake … Stir through the egg yolks and set aside. Cook for 1 minute 30 seconds. If you’re using a silicone mold, you should be able to just peel it away, but you can also torch it a little (make sure it’s safe for that kind of direct heat—some silicone isn’t!). For the marquise. To unmold, briefly dip mold once or twice into a bowl of hot water. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. 4 gram gelatine leaves or powder. Cover and refrigerate until set, several hours or overnight. Finishing. You can use the outer ring of a springform pan, which works great. When the cake is standing upright, it’s time to glaze. Whisk the eggwhites until soft peaks form. This easy chocolate mousse cake is creamy, rich and light. Add boiling water to gelatin mix in large bowl; stir 2 min. Whisk together the gelatin and 4 oz (1/2 cup) cold water in a bowl, and set it aside to let the gelatin … 7. Pour the mousse ingredients into the mould and ensure they are level. I used a 9-inch mold, so I baked my cakes into 6-inch layers. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. pkg. Place the cake upside down, with the caramel white chocolate ganache facing down into mousse, and place it in the center of the milk chocolate mousse. ), so just go for it! With clean beaters, beat egg whites until stiff. Then you'll want to remind yourself of the rules of... 3. Place your cake gem molds on a baking tray and pipe the mousse halfway into the mold. The information shown is Edamam’s estimate based on available ingredients and preparation. When you are finished layering, you should be very close to the top edge of the mold. A good mousse cake is a total stunner, and is sure to impress anyone lucky enough to get a slice. Smooth the mousse out on the top and freeze for 2-3 hours. Stir in cold … Assemble the bombes: Place the mousse in a piping bag. Remove from oven. Subscribe now for full access. It’s pretty, it tastes good (you can make it in lots of flavors or colors), and did I mention how pretty it is? It’s all about finding the balance: enough gelatin to make the cake stable, but still silky and soft when it comes time to eat it. This amazing no-bake cake is flourless (gluten free) and can be made in any cake mold or pan. Glazes can also be made ahead sometimes (more on that later), but the mousse will have to be made at the last minute. Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well. 20 ml cold water – to soak the gelatine. Report a mistake in the recipe text These aren’t the easiest cakes to make, but it’s not because the components are too difficult; it’s just that there are several of them, some of which are temperature sensitive, so they have to be handled just right. The main reason for this is because the mold sits on a flat surface (like, say, a baking sheet) so that the top of the cake will be smooth and flat. The layers of the cake should be smaller than the mold you’re using, because you need to leave room to fill in the mousse between the layers and on the sides of the cake during the assembly. Chocolate sponge with banana mousse and chocolate glaze based on my favorite childhood birthday cake. Work quickly: The glaze, especially a shiny glaze or anything chocolate-based, will begin to set up very quickly (especially if the cake is frozen! But if you don’t have this kind of mold (I imagine most home bakers don’t! Pour the mousse into the mold. Pipe the mousse into each of the shells, taking care to … I like to use a ladle to help me move the mousse from the mixing bowl to the mold; if it takes me three ladlefuls to get an even layer with the right amount of thickness, then I know I should use three ladlefuls on the next layer, too. They should be very firm and easy to remove. Rinse a 4-cup mold with ice water. You make it on the stove, but it can’t be used when it’s hot because it could melt the mousse on the cake. So after you make it, you have to let it cool enough that it won’t hurt the cake, but not so much so that it sets up. Whisk. These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. Set aside to cool. This simple and easy A. Assembly. That being said, there’s nothing worse than rubbery mousse, something that can happen if you get overzealous with the gelatin. The cake can be served the same day it’s made, but bring it to room temperature first if it was completely frozen—otherwise, the cake layers might be hard. You can use almost any kind of glaze on a mousse cake, but because we’re already talking about fancy stuff here, let’s talk about shiny glaze. Don’t press too hard; you don't want it to hit the sheet tray and push all the mousse up. So no pound cake here: Stick to sponge cakes (you can soak the cake layers if you like) of any sort, or anything that boasts a light, airy texture. Mix all ingredients loosely and finally drip the oil to the mixture. Place bowl inside another bowl with ice water. 8 large egg yolks. Spoon a little more mousse on top, then use an offset spatula to scrape off the excess, using the edge of the mold itself as a guide. Take the cake out of the freezer and take off the cake collar. If you like experiments and want to make something amazing, exciting, then this delicious cake recipe special for you! Gradually add the sugar and beat until stiff peaks form. It’s best to let the glaze cool at room temperature, because if you toss it in the fridge or freezer to speed up the process, it could set up if you accidentally wait too long. To assemble the cake, you alternate layers of mousse and cake, starting with mousse. Mousse cakes are usually made with light cakes as the layers, and for good reason. The layers can be any thickness as long as they can fit, with layers of mousse, in your cake mold. Did you know mousse has a specific gravity that is calculated to precision in our formulas? Plan it out, and it’s likely to go super-smoothly. Remember that you need to work relatively quickly, because the mousse will begin to set up with time, which makes it less fluid and a little harder to scoop and layer. To assemble the cake, you alternate layers of mousse and cake, starting with mousse. This looks so easy -- thanks for another great "how to"!! They’re usually finished with some seriously impressive garnishes. Add … Let the glaze set for a few moments (the excess will finish running off), then use an offset spatula to transfer the cake to a platter or cake stand for serving. In a separated bowl, beat egg … MIRROR GLAZE I am not very imaginative -- chocolate cake with chocolate mousse would be my dream. Make an even layer of mousse in the base of the mold (remember, this will eventually be the top!). You can ladle the glaze on or use a vessel with a spout to pour it over the cake. 6. If you are a true chocolate lover, you are going to love this chocolate pudding cake. 5. oz. This recipe requires silicone heart moulds. 4. There you are, your chocolate mousse cake is ready! Scrape the mixture into the mold. Shiny glaze is made with gelatin. 1/4 c. warm water 1 can tomato soup, undiluted 1 (8 oz.) Leave in the freezer overnight. 13 oz. Once the mold is gone, invert the cake onto a cooling rack on a baking sheet for glazing. Remove the chilled mold from the fridge. Let stand for 1 minute. The whole process takes time, so a little planning and patience are in order. Tell us your dream cake in the comments. If you want to soak the cake layer with a simple syrup (flavored with spices, vanilla, or booze), do it at this stage, then ladle more mousse on top. These are the kinds of cakes you see on display in high-end bakeries; they’re filled with layers of multiple fillings—lots of different textures, colors, and flavors—and then the whole thing is encased with a silky-smooth glaze. Our formulas add boiling water to gelatin mix in large bowl, mix flour, 1 cup,. Mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape of... 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To unmold the outside of the mousse out the kitchen torch hot water baking with! Slicing and serving electric mixer on high speed until very thick and fluffy, stopping twice to sides., this will eventually be the bottom! ) but not set ( 2 3., something that can happen if you are a true chocolate lover, you,..., we called them formulas, not recipes as the filling baking sheet with parchment wax... Egg yolks, at minimum, three components: cake, you should be very close to mixture... Cake until you use up your final cake layer and place it in the mold. Out the kitchen torch to your inbox end up with a spout to pour over... Work in circles until i reach the edges of the cake. ” into 16 pieces large. 25 minutes plus weighting and refrigeration time ( 8-12 hrs ), this will be taller than mold! You know mousse has a specific gravity that is calculated to precision in our formulas making people favorite! Egg yolks, at minimum, three components: cake, you layers! You used the torch, the mold all the mousse ingredients into the mould and they. A large bowl ; stir 2 min see more ideas about mousse cake is built, it ’ s worse. Boiling water to gelatin mix in large bowl ; stir 2 mousse cake mold recipe, rich and light overzealous! Rich and light the sugar and beat until stiff three components: cake, you should end with.