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. 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. Whisk gently but constantly until mixture thickens, about 4 minutes. Depending on how long you used the torch, the mold may be hot, so use a towel if you need to! For the cake: 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces. This cake had 3/4-inch layers, and the mold was 4 inches tall! 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. Don’t press too hard; you don't want it to hit the sheet tray and push all the mousse up. Plan it out, and it’s likely to go super-smoothly. Add boiling water to gelatin mix in large bowl; stir 2 min. “Chocolate sponge with banana mousse and chocolate glaze based on my favorite childhood birthday cake. Whisk. If you use a metal ring or springform ring, you’ll also want to have a kitchen torch, which makes unmolding a whole lot easier (and, in my opinion, much more fun!). Remove the chilled mold from the fridge. Cook over medium heat until it comes to a boil Then, cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture. Report a mistake in the recipe text When the cake is thoroughly chilled, it’s time to unmold. 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. A good mousse cake is a total stunner, and is sure to impress anyone lucky enough to get a slice. Recipe from thekitchn.com How To Make a Layered Jello Mold Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert. 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! Use the velvet spray to cover the mousse. 8. Chocolate Mousse Cake (Secretly Healthy) - Secretly Healthy Home 4 gram gelatine leaves or powder. ), there’s several other options. But this recipe just sticks to the basics (and uses chocolate sprinkles to garnish… because sprinkles make everything better). Stir in cold … Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. But if you don’t have this kind of mold (I imagine most home bakers don’t! Add a cake collar in the silicone mold as the cake will be taller than the mold. For the marquise. 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. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. MIRROR GLAZE 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). I am not very imaginative -- chocolate cake with chocolate mousse would be my dream. Diamond Heart Mousse Cake Mold Trays, ... Upgraded 3rd Gen Diamond Heart Love Silicone Cake Mold with Exclusive secret recipe included: Silicone Oven Safe Chocolate Mousse Dessert Baking Pan 3D nonstick 7 inch topping 3gen 4.5 out of 5 stars 637. 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!). Torch the sides of the mold all the way around. Remove from ice water. 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. 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. Mousse cakes are made using a mold. 7. Shiny glaze is made with gelatin. It's fluid enough to evenly coat a cake, but sets up shiny and firm when you go to slice it. This looks so easy -- thanks for another great "how to"!! Make an even layer of mousse in the base of the mold (remember, this will eventually be the top!). 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. Spread 2 round sheets on baking paper using the metal cake ring found in the box. If you are a true chocolate lover, you are going to love this chocolate pudding cake. Mousse cakes are usually made with light cakes as the layers, and for good reason. Maybe as a flourish a pecan brittle sprinkled between the layers or pressed into the side of the cake. 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). the outside of the mousse, so that once the ring is warmed, you can slide it off. (Yeah, we called them formulas, not recipes. 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