How to make chocolate mousse cake – an introduction
This wonderful chocolate mousse cake with biscuits embedded recipe to verify that chocolate mousse can be made without heating in a pot, pan or microwave or using boiling water or cream. In the previous recipe for chocolate mousse, I had used a a microwave to warm up the cocoa butter. In this recipe I did not apply any heating to the ingredients. … Continue reading “How to make chocolate mousse cake »
How to make Tiramisu chocolate mousse cheesecake, part 1
Saturday 3rd December 2011, Recipe 20111203
How to make Tiramisu chocolate mousse cheesecake, part 1 – an introduction
It was one of those days when I was watching someone make a Tiramisu when I had an epiphany for a chocolate cake. I thought to myself that the raw eggs would be risky to serve to children and, you know, the cheese they use … I forget the name … ‘Mascara Pony’ cheese I think. As I was conjuring up these ideas, then it hit me. I could convert the chocolate mousse into a chocolate cake. Skip the skip the raw eggs, … skip everything and what do you have … chocolate mousse, cheese cake and biscuits – the Tiramisu biscuits, a tiramisu style chocolate cheesecake. … Continue reading “How to make tiramisu chocolate mousse cheesecake, part 1 »
How to make a fast chocolate cake part 3 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. I have been carrying out more experiments and in the last article I mentioned the difficulties you would face when making this type of chocolate cake. In this article I have improved upon this type of chocolate cake and it is almost like a sponge cake. The baking time is longer, 30 minutes at a lower temperature of 180C (356F).
I have tackled some of the difficulties associated with making chocolate cake as mentioned in the previous article. And I have used the original expensive butter and it did make a difference to the chocolate mousse. I am still using the second brand of cocoa powder that began to weep so that I can learn how to control this. … Continue reading “How to make a fast chocolate cake part 3 »
How to make a fast chocolate cake part 2 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. In this article I would like to describe some of the problems in making the fast chocolate cake.
How to make a fast chocolate cake – an introduction
If you had read my previous article on how to convert Hervé This’s Chocolate Mousse into a chocolate cake you would know that it did require a little improvement. Now I would like to show you an improved chocolate cake. This chocolate cake is unbelievably quick to make.
Here is the recipe for the improved chocolate cake. You will notice that I have combined the chocolate mousse recipe with the chocolate cake recipe so that the ingredients can be weighed and mixed together instead of making two separate recipes. … Continue reading “How to make a fast chocolate cake »
How to make Hervé This’s Chocolate Mousse – an introduction
While failing at making exotic cheeses I had been experimenting with chocolate mousse. I had been experimenting with cocoa powder to make chocolate for the past few years and accidents in making chocolate have always turned out better than following any kind of recipe. The most difficult part of chocolate making is the tempering of the chocolate especially if you do not have a thermometer. I have tried making chocolate paste from cocoa powder – a pastier version of chocolate drink, I have tried using a ban-marie, a glass bowl ban-marie, a metal pot ban-marie, … you name it and it has always not quite chocolate. I have tried adding eggs, adding cream, adding milk, adding coconut oil,… but nothing is as good or stable – doesn’t melt in your hand, as store bought chocolate. … Continue reading “How to make Hervé This Chocolate Mousse »
Recent Comments