Marquise Chocolate Mousse Cake

Ready in 1 hour

Top-ranked recipe named "Marquise Chocolate Mousse Cake"

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Try this Marquise Chocolate Mousse Cake recipe, or contribute your own. "Cream" and "Cakes" are two tags used to describe Marquise Chocolate Mousse Cake.


Ingredients

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100 g Milk chocolate
100 g Glucose
CHOCOLATE GLAZE
50 g Bitter chocolate
120 g Sugar
MARQUISE MOUSSE
SYRUP
30 g Butter
100 g Flour
250 g Whipping cream
200 g Chocolate
50 g Bitter chocolate
50 g Butter
20 g Rum
ROCHER CHOC LAYER
4 Whites
20 g Cocoa
100 g Praline
CHOC SPONGE CAKE
4 Yolks
100 g Water
100 g Sugar
200 g Whipped cream
200 g Chocolate
60 g Chopped almond
150 g Whipped cream

Original recipe makes 1 Servings

Servings  

Preparation

Get the ring of a springform cake or a cake ring and trace the pattern onto some wax paper. Melt the milk chocolate over a double boiler, add the praline (praline is hazlenuts ground with sugar) and the chopped almonds. Spread on the sheet of waxed paper and freeze. Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 till they are done (tell by looking at them and feeling them). Chop the bitter chocolate and chocolate for the mousse. Boil the creme and pour it over the chocolate. Add the butter. Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add the whipped cream and incorperate. Boil the sugar and water, add the alcohol. Cut rocher chocolate to fit into cake circle. Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so that the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in. Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or so. Remove the ring from the cake. Boil the cream/glucose and pour it over the chopped chocolate for the glaze (glucose is sort of like cooked sugar or very heavy corn syrup. I reduce some corn syrup and sugar till its very thick but still liquidy when cooled). Add the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake. Decorate with piped chocolate truffle, white chocolate, or whatever you like. Posted on rec.food.recipes by ah787@freenet.carleton.ca (Bill Stuart)

Calories Per Serving: 8606 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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