Desserts
Double Chocolate Mousse Cake
1 1/2 c cake flour; sifted
3/4 tsp baking soda
3/4 tsp salt
1 c sugar
6 tblsp cocoa powder
1/2 c buttermilk
2 xl eggs; separated
1/3 c vegetable oil
Rum Syrup:
1 c sugar
1 c water
1/4 c rum (or brandy; grand marnier, etc.)
Chocolate Mousse:
8 oz bitter chocolate
8 oz milk chocolate
7 large eggs; separated
3/4 c sugar
4 c unsweetened whipped cream
1/4 c myer's rum
Chocolate Ganache:
1 c heavy cream
20 oz semisweet chocolate
1/4 cup unsalted butter; softened
2 tblsp sugar
Chocolate Glaze:
1 c unsalted butter
2 tblsp light corn syrup
1/4 c dark rum
12 oz bittersweet chocolate; finely chopped
1 cup semisweet chocolate shavings
Preheat oven to 350°.
Grease and flour a 9-inch springform pan and line with parchment paper or
waxed paper. Butter and flour paper. Set aside.
Sift together cake flour, baking soda, salt, 3/4 cup sugar, and cocoa in a
mixing bowl. Combine buttermilk and egg yolks in a separate bowl.
Alternately combine dry and liquid ingredients, small amounts at a time, to
form a batter, beating with an electric mixer at high speed until smooth.
Add oil and blend until shiny.
In a mixing bowl, beat egg whites until they form soft peaks, gradually
adding 1/4 cup sugar. Fold beaten egg whites into batter. Pour batter into
prepared pan and bake in preheated oven for 20 to 30 minutes or until cake
tester inserted in center comes out clean. Remove from oven and let cake
cool on wire rack. When cool, remove spring form. Carefully remove bottom
and peel off paper. Slice horizontally into 3 layers.
Fit a piece of parchment paper on a baking sheet and place the ring from a
9-inch springform pan on paper. Place 1 layer of cake into the ring. Brush
and soak cake with Rum Syrup. Spread on about 1 1/2-inches of Chocolate
Mousse, then cover with a second cake layer. Repeat procedure. Place final
cake layer on top and soak with Rum Syrup. Tightly cover and place cake in
freezer for at least 8 hours.
Run a knife around the edges between the cake and the ring and put a hot
towel around the outside of the ring to loosen the cake onto a serving platter.
Totally cover the sides and top of the cake with Chocolate Ganache. Refrigerate
for 20 minutes. Remove from refrigerator and completely cover ganache with Chocolate
Glaze. Refrigerate again for 15 minutes or until glaze is set. When set, cover top
of cake with chocolate shavings. Keep cold until ready to serve.
Rum Syrup:
Combine all ingredients in a small heavy saucepan over high heat. Bring to
a boil. Boil, stirring constantly, for about 2 minutes or until sugar is
dissolved. Remove from heat and cool. May be stored, tightly covered and
refrigerated, for up to 3 months.
Chocolate Mousse:
Melt both chocolates together in the top half of a double boiler over water
that has just boiled. Remove from heat and set aside.
Whip egg whites and half of the sugar to soft peaks. Set aside.
Beat egg yolks and remaining sugar in a mixing bowl for 10 minutes or until
pale yellow and of a ribbon consistency. Slowly pour in melted chocolate.
Carefully fold in whipped egg whites. When well combined, gently fold in
whipped cream. While mixing, add rum. Store in refrigerator until ready to
use.
Chocolate Ganache:
Chop chocolate into bite-sized pieces. Reserve.
Bring cream to a boil in a stainless steel or non-stick 1-quart saucepan.
Do not use aluminum! When cream comes to a boil, remove from heat and
immediately beat in chocolate, butter and sugar. Stir until smooth. Set
aside to cool completely.
Ganache can be made in advance and kept in the refrigerator until ready to
use. Bring to room temperature before using.
Chocolate Glaze:
Place all ingredients in a heatproof bowl over a double boiler bottom
filled with simmering water. Allow chocolate to melt completely, stirring
occasionally. Keep warm. If mixture will not be used immediately, cover and
store at room temperature until needed.
(This glaze can also be made in advance as this recipe makes a generous
amount, which can be stored, covered and refrigerated, for a long period).
Sparkling Fruits In Strawberry-Kiwi Jell-O
Prep time:40 Minutes Chill time: 3 hours or
overnight
CRUST
1 1/2 Cups graham cracker crumbs 375
ml
1/3 Cup
butter,melted
75 ml
1/4 Cup granulated
sugar
50 ml
BOTTOM LAYER
2 Pkg (4-serving size)
Jell-O Strawberry-Kiwi or Lemon Gelatin Dessert
2
Cups boiling
water
500 ml
3 Cups vanilla ice
cream
750 ml
TOP LAYER
Sliced strawberries and lime rind slices for stems
2 pkg (4-serving size)
Jell-O Strawberry-Kiwi or Lemon Gelatin Dessert
1
Cup boiling
water
250 ml
1
Cup cold
water
250 ml
CRUST:
Combine crumbs,butter,and sugar; press onto base of a 9 inch (23
cm) springform pan. chill.
BOTTOM LAYER:
Dissolve gelatin desserts in boiling water.
Whisk spoonfulls of ice cream into gelatin until smooth. Chill
15 minutes. Whisk again until smooth. Pour into prepared pan. chill for 45 minutes.
TOP LAYER
Decorativly arrange
fruit on bottom layer which should be set but still sticky. Chill while preparing clear layer
dissolve gelatin desserts
in boiling water. Stir in cold water. Chill 15 minutes. Gently spoon a thin
layer of gelatin over fruit. Chill pan 10 minutes. Spoon on remainder of
gelatin. Chill 3 hours or overnight
Makes 10 to 12 servings
TIP:Substitute 30 minute-set method for top layer, if desired. Dissolve
gelatin desserts in 1 1/3 Cups(300 ml)boiling water. Add 2 Cups(500 ml) ice cubes
and stir until gelatin is slightly thickened.Remove unmelted ice. Stir in 1
Cup(250 ml)sliced strawberries. Spoon over ice cream layer. Chill 3 hours or
overnight.
P.S. When arranging fruit on the top layer you can make it look
like flowers with stems, be creative
Provided by Shelley Quinn
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