This recipe for rich chocolate mousse cake is made with a chocolate ganache that contains sweet, finely chopped chocolate. The recipe is from Martha Stewart Living, December 2001. The cake is made with chocolate Genoise and is topped with edible roses and rose petals. The recipe also includes directions for making cinnamon cream Anglaise. To make the cake, line a loaf pan with plastic wrap and line the pan with chocolate Genoise. Melt the chocolate in a double boiler and set aside. Combine egg yolks and sugar in a medium bowl and beat until pale yellow. Add flour and cornstarch and beat to combine. Heat milk in a small saucepan until boiling. Gradually pour the milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat until it comes to a boil. Remove from heat and strain through a fine-mesh sieve into the melted chocolate. Use a rubber spatula to combine and set aside to cool. When the mixture is cool, beat heavy cream to soft peaks and fold into the chocolate mixture. Spoon the chocolate mousse into the prepared loaf pan, top with reserved Genoise, and freeze overnight. Unmold the cake onto a wire rack set over a baking sheet. Pour ganache over the cake, coating it completely. Allow the ganache to set for about 10 minutes. Scrape any excess ganache from the baking sheet back into the bowl. Pour a second layer of ganache over the cake. If the ganache is too thick, it can be thinned slightly over boiling water. Transfer the cake to a serving platter and chill for an hour or until ready to serve. Garnish with edible roses and rose petals before serving. Slice thinly with a serrated knife and serve with cinnamon cream Anglaise.
27.04.2023 @ 05:17
This recipe for rich chocolate mousse cake is made with a chocolate ganache that contains sweet, finely chopped chocolate. The recipe is from Martha Stewart Living, December 2001. The cake is made with chocolate Genoise and is topped with edible roses and rose petals. The recipe also includes directions for making cinnamon cream Anglaise. To make the cake, line a loaf pan with plastic wrap and line the pan with chocolate Genoise. Melt the chocolate in a double boiler and set aside. Combine egg yolks and sugar in a medium bowl and beat until pale yellow. Add flour and cornstarch and beat to combine. Heat milk in a small saucepan until boiling. Gradually pour the milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat until it comes to a boil. Remove from heat and strain through a fine-mesh sieve into the melted chocolate. Use a rubber spatula to combine and set aside to cool. When the mixture is cool, beat heavy cream to soft peaks and fold into the chocolate mixture. Spoon the chocolate mousse into the prepared loaf pan, top with reserved Genoise, and freeze overnight. Unmold the cake onto a wire rack set over a baking sheet. Pour ganache over the cake, coating it completely. Allow the ganache to set for about 10 minutes. Scrape any excess ganache from the baking sheet back into the bowl. Pour a second layer of ganache over the cake. If the ganache is too thick, it can be thinned slightly over boiling water. Transfer the cake to a serving platter and chill for an hour or until ready to serve. Garnish with edible roses and rose petals before serving. Slice thinly with a serrated knife and serve with cinnamon cream Anglaise.