Best 4 Chocolate Mousse Cake With CrÈme Anglaise Recipes

CHOCOLATE MOUSSE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
• In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
• Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
• Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

RICH CHOCOLATE CAKE WITH CREME ANGLAISE

Steps:

• To make the creme anglaise, preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast until nicely browned, stirring twice, about 10 minutes; watch carefully to prevent burning. Place in a saucepan with the milk and bring just to a boil. Remove from heat, cover and let stand 15 minutes.
• Whisk the egg yolks and sugar together until pale yellow. Bring the milk mixture back to a simmer. Whisking constantly, add the milk to the yolk mixture. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it simmer. Strain through a fine sieve. Stir in the vanilla. Refrigerate until cold.
• To make the cake, preheat oven to 350 degrees. Butter a 10-inch springform pan. Place chocolate, brown sugar and butter in a metal bowl over a pan of barely simmering water until melted. Mix well. Stir in egg yolks and vanilla, then almonds, flour and salt.
• Whip egg whites until firm but not dry. Stir 1/3 of the whites into chocolate mixture. Fold in remaining whites. Scrape batter into prepared pan and bake until a toothpick inserted into center comes out only slightly wet, about 30 minutes. Cool.
• To serve, spoon sauce onto each plate and top with a slice of cake.

CHOCOLATE MOUSSE CAKE WITH CRÈME ANGLAISE

Steps:

• Cake assembly Chocolate mousse 3/4 cup sugar 1/2 cup Strega, kirsch, or rum 20 to 25 ladyfingers, cut in half 1. Combine the sugar and ¾ cup water in a small pot and bring to a simmer. 2. Mix together the simple syrup (you should have ¾ cup) and the Strega. Dip half of each ladyfinger in the syrup until slightly softened. 3. In a 2-quart glass serving bowl, alternate layers of 1/3 of the mousse followed by 1/3 of the ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days. Crème anglaise 2 cups milk 1 vanilla bean, split and scraped 1/2 cup plus 2 tablespoons sugar 5 egg yolks Chocolate curls or shavings, if desired 1. Bring the milk, vanilla bean scrapings and pod, and 1/2 cup of the sugar to a simmer in a large saucepan over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean. 2. In a large bowl, whisk the egg yolks until thickened slightly and well combined. Gradually add about 1/2 cup of the hot milk mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture, stirring constantly. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly until thickened slightly and the mixture lightly coats the back of a spoon, about 5 minutes. Alternatively, dip a spatula in the sauce and run your finger through it. If your finger makes a trail rather than causes all of the custard to run off, the sauce is ready. 3. Remove the sauce from the heat and strain into a clean bowl. Place the bowl in a larger bowl filled with ice to cool. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. 4. To serve, sprinkle the cake with chocolate curls or shavings, if desired, and allow your guests to scoop the cake into serving bowls at the table. Pass the crème anglaise separately.

CHOCOLATE MOUSSE CAKE

Steps:

• Line a 10-by-4 1/2-by-3-inch loaf pan with plastic; let excess hang over sides of pan. Line pan with chocolate genoise: Cut one 9-by-4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf. Cut four 2 1/4-by-4 1/2-inch pieces; use two to fit each end of the loaf; set other two aside. Cut another 10 1/2-by-5-inch rectangle to fit top; set aside.
• Place chocolate in a large heat-proof bowl or the top of a double boiler set over a pan of barely simmering water; heat until melted. Set aside.
• Combine yolks and sugar in a medium bowl; whisk until pale yellow. Add flour and cornstarch; whisk to combine. Place milk in a small saucepan; bring to a boil.
• Gradually pour milk into yolk mixture, whisking constantly. Return mixture to pan; set over medium-low heat. Cook, whisking constantly, just until mixture comes to a boil. Remove from heat; immediately pass through a fine sieve into melted chocolate. Use a rubber spatula to combine; set aside to cool. When almost cool, whip the heavy cream to soft peaks, and fold into the chocolate mixture.
• Spoon chocolate mousse into the prepared loaf, and top with the reserved genoise. Wrap the excess plastic over the loaf, and place in the freezer overnight.
• Unmold cake onto a wire rack set over a rimmed baking sheet. Pour ganache over cake, coating completely. Allow ganache to set for about 10 minutes. Scrape excess ganache from baking sheet back into the bowl. Pour a second coating of ganache over cake. If ganache gets too thick, it can be rewarmed slightly over simmering water. Transfer cake to a serving platter; refrigerate for 1 hour or until ready to serve. Garnish with edible roses and rose petals just before serving. Thinly slice with a serrated knife. Serve with creme anglaise.