Chocolate mousse cake (part two)
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Chocolate mousse cake (part two)
  Chocolate    Toppings    Mousse    Cakes  
Last updated 6/12/2012 12:54:14 AM. Recipe ID 16120. Report a problem with this recipe.
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      Title: Chocolate mousse cake (part two)
 Categories: Cakes, Toppings
      Yield: 1 Servings
MMMMM-----------------GANACHE ICING AND ASSEMBLY----------------------

MMMMM-----------------FOR CHOCOLATE MOUSSE CAKE----------------------
      1 c  Heavy cream
      8 oz Semisweet chocolate
           - Chopped coarse
      2 tb Orange flavored liqueur

           Oranges; halved/sliced thin
           - into half rounds/about 14
           - slices
  FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
  Remove the pan from the heat, add the chocolate and let the mixture
  stand, covered, for 5 minutes. Stir in the liqueur and continue to
  stir the ganache until smooth and tepid. Strain through a fine sieve
  into a small pitcher or a bowl with a lip.
  ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the
  mousse in the center of it, then set one of the cake layers, bottom
  side up on the cardboard. Cover the cake with some of the mousse,
  smoothing it into an even layer, and top it with the remaining layer,
  bottom side up. Cover the top and the sides of the cake with the
  remaining mousse, smoothing it with a spatula, and chill the cake
  until it is cold. Set the cake on a rack over a jelly roll pan and
  pour the creme ganache over it, smoothing it with a spatula to
  completely cover the top and sides of the cake. Let the cake stand at
  room temperature for 10 minutes and scrape any excess chocolate glaze
  from the jelly roll pan back into the saucepan. Heat the excess
  ganache, stirring, until smooth, cool it to tepid, and pour it over
  the cake, smoothing it with a spatula over the top and sides of the
  cake. Chill the cake until the glaze is set. Transfer the reserved
  chocolate mixture to a pastry bag. Arrange orange slices, rounded
  sides up on the top of the cake, so that one end of the slice is
  toward the center and the other is toward the edge of the cake. Pipe
  the chocolate mixture along the base on each side of the orange
  slices. Arrange the remaining cream decoratively around the bottom
  edge of the cake. Let the cake stand at room temperature for at least
       15    minutes before serving.
  From the databases of Barb Day Prodigy ID# GWHP32A.

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Recipe ID 16120 (Apr 03, 2005)

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