Double Chocolate Mousse Cake

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Tip the mousse into your prepared crust and level out leaving about a 1-2mm gap between the top of the mousse and the top of the shell. Chill for 2 hours. Melt the remaining 100g chocolate in a bowl in the microwave in 30 second bursts, stirring well after each until 90% melted. Stir until completely smooth.

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Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then.

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Instructions. Preheat the oven to 400°F. Generously butter a 10-inch springform pan and wrap the bottom and sides in heavy-duty aluminum foil. Make the ganache by grinding the chocolate in a food processor till it looks like coarse crumbs. Bring cream to nearly boiling.

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Steps. 1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.

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Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate. Step 5. Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more.

Triple Chocolate Mousse Torte Recipe

Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, baking powder and baking soda; add to creamed mixture alternately.

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Step 1. Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.

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Make the Cake: Preheat the oven to 350ºF. Line an 8-inch springform pan** with parchment paper and grease with butter or nonstick cooking spray; set aside. In a medium bowl, stir together the boiling water, espresso powder, and semi-sweet chocolate until chocolate has dissolved and mixture is smooth. Set aside to cool.

Chocolate Mousse Cake

Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil. 2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended.

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Instructions. For the cake, preheat the oven to 325°F. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional). Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.

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Prepare the caramel sauce before serving (the sauce, served warm, should accompany the torte, served cold): Melt the butter over medium high heat in a thick bottomed, high sided pot (at least 3-qt). Add the sugar. Stir to combine. Increase the heat to high. Stir as the sugar melts. It will take a few minutes.

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Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling. In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat. Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a.

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Put the chocolate into a heatproof bowl and add the cocoa powder and butter. Rest the bowl over a pan of barely simmering water and leave until melted, then stir until smooth. Put the digestive biscuits and sugar into a food processor and whizz, using the pulse button, to fine crumbs. Stir into the melted chocolate mixture, then tip into the.

Chocolate Mousse Torte Recipe

Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.

Double Chocolate Mousse Cake

Combine the remaining ingredients, except the chocolate chips, in a food processor. Process until smooth. Melt the chocolate chips and add them to the mousse, pulsing until combined. Scoop the mousse filling onto the frozen crust, spreading evenly to the edges. Return it to the freezer for 2 hours or so to set.

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Directions. To prepare the mousse: Adjust rack to the center of the oven and preheat oven to 350 degrees. Butter a 9-inch ovenproof glass pie plate. Dust it with breadcrumbs (or cocoa powder). Set.