Triple Chocolate Mousse Cake

Trice the chocolate, who wouldn't want that?  This was my younger sister's  birthday cake. She loves chocolate and she asked if I can make a mousse cake for her. Though I was thinking of a vanilla cake spongebob theme as I know she likes spongebob but anyway she's grown old for that thing now and it is still better if I ask the celebrant what does she prefer.

She loves the cake and everyone loves it, seriously. It is really a big deal to have a good recipe and proper baking directions. One thing you need to consider is over beating the heavy cream as it will turn into butter and can not be able to use. It is time consuming, you need a lot of hard work, a little delicate but it is really worth the effort. It is like baking three cakes in three batches as you need to wait for one layer to settle before you can add the other layer. Also, there is no flour needed and that what makes this cake very light, you do not get a heavy feeling, just do not eat this cake as a main course because you may end up finishing all of it.

The baking pan that I used is a springform pan which you can also used for cheese can. the bottom is detachable. This pan that i used 9x3 inches it is quite big. It doubles the size of an ordinary mousse cake which you can buy in your favorite bakeshop.

I garnished it with bittersweet chocolate shavings and yes, done!

Recipe was taken from Cookies Cupcakes and Cardio, it was my first time to try its recipe because of the positive reviews and it came out very good.

You will need:

Bottom Layer
7 oz bittersweet chocolate
3 oz butter (6 tbsp)
3/4 tsp espresso powder
pinch of salt
4 eggs, separated
1/3 cup brown sugar

Middle Layer
2 tbsp cocoa powder
5 tbsp hot water
7 oz bittersweet chocolate
1 1/2 cups cold heavy cream (whipping cream)
1 tbsp granulated sugar
1/4 tsp salt

Top Layer
3/4 tsp unflavored gelatin
1 tbsp water
6 oz white chocolate
1 1/2 cups cold heavy cream (whipping cream)

Directions:

Bottom Layer

1. Combine Chocolate, espresso powder and butter in a heat proof bowl. Melt in the microwave for 60 second intervals on 50% power. Mix until combined and melted. Allow to cool for 5 minutes. 
2. Separate eggs into two different bowls. Into the yolks, add the vanilla and whisk until combined. Add yolk mixture to chocolate mixture and stir to combine.
3. Into a stand mixer fitted with the whisk attachment, combine the egg whites and salt and whisk until frothy (about 30s). Add half of the brown sugar and whisk for about 30s. Add the remaining brown sugar and continue to whisk until soft peaks form.
4. Take 1/3 of the egg white mixture and fold with a spatula until no white streaks remain.
5. Place into  greased  9"x 3" springform pan and bake at 325F for 30-40 minutes. Set aside to cool completely.

Middle Layer

1. Mix the cocoa and water together and set aside.
2. Melt the chocolate in a heatproof bowl and stir until smooth.
3. Whip the cream, sugar and salt together until soft peaks form.
4. Mix the cocoa powder mixture into the melted chocolate until smooth. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold into the spatula until no white streaks remain. Spoon mixture onto the cooled bottom layer and place into the refrigerator until set (about 30 minutes).

Top Layer

1. Mix the gelatin and water in a bowl and set aside for 5 minutes. Bring 1/2 cup of cream to a boil and pour over top of white chocolate. Add gelatin and mix until chocolate is smooth.
2. Whip cream in stand mixer until soft peaks have formed. Add 1/3 of the whipped cream into the chocolate and stir until lightened. Add the remaining amount of whipped cream and fold with a spatula until no white streaks remain.  Spoon mixture onto the cooled bottom layer and place into the refrigerator until set about two to three hours.

Garnish as desired.

Slice the chocolate mousse cake with a hot knife and serve immediately.

Toblerone Cheesecake

Most of you are maybe familiar with an over sized toblerone that has been popular recently or  I should say during festive season and yes it did reached into our cold storage. It takes the whole household to finish and as of this moment it did, at last, for the reason that I made something out of it. Toblerone Cheesecake. Toblerone is my father's favorite chocolate and incorporating it into cream cheese gives a different twist. He is not a food explorer but he did give my toblerone cheesecake a try and he did like it. He wants me to bake Toblerone cheesecake again!

RECIPE

You Will Need:
200g digestive biscuits, finely crushed
90g unsalted butter melted
300g philadelphia cream cheese
300ml double cream(lightly whipped)
200g toblerone, melted

Directions:

1. Lightly grease a 8 inches springform cake tin or mousse ring with butter. Crushed the biscuits and add the melted butter. Mix till combined. Press the mixture into the prepared tin. Refrigerate while making the cheesecake mixture. 
2. In a double broiler or using a bain-marie(water bath), melt the chocolate. Mixing continuously until the chocolate is smooth in texture.
3. In another bowl, mix the cream cheese until  well combine and free from lumps. Do not over beat. Mix the chocolate mixture together.
4. Pour the mixture into a prepared biscuit base.
5. Smoothing out the surface evenly.  Refrigerate  for at least 5 hours or overnight.
6. De-mould and cut into 12 pieces. I sliced my cheesecake into 8 pieces as we are a big eater of sweets. 
7. Wait for 8 -10 minutes before serving. Decorate as desire.

TIP:  Proper slicing should be implemented (I did mine with a trembling hand).  Using a long thin knife or flat edge cake knife.  Souk the knife into a hot water allow it to heat and dry with a clean towel before slicing the cake.  Repeat the procedure until you slice the whole cake. ENJOY!

VERY MANGO CUPCAKE

Its mango season!  I always love mango and I consider it as one of my favorite tropical fruit. Its always been part of my family's meal and I have grown eating mango from raw to ripe. 

Mangoes are generally sweet and it is widely used in cuisines specially in southeast Asia. In Philippines, unripe mango may be eaten with fish sauce (bagoong) or with a dash of salt. Dried strips of sweet, ripe mango are also popular and it is being exported internationally. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream.

So to make the most of it, I have decided to bake a cupcake made up of mangoes. I used a regular cupcake recipe and I added mango as a main flavoring which is perfectly turned out moist and divine. The aroma of sweet mango can certainly smell even after it was baked. Its softness, fluffiness and distinct mango taste can make you even crave for more.

The thought of baking another mango dish comes up next.

Makes: 20-24 cupcakes

Prep Time: 30 minutes

Cooking Time: 18-20 minutes

You will need:

• 1 1/2 cups butter
• 1 1/4 cups brown sugar
• 6 medium eggs
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 3 cups cake flour
• 3/4 cup milk
• 2 large mangoes (pureed)

Directions:

1. Preheat oven to 350 C. Line 2 (12-cup) standard size muffin pans with chocolate liners. Set aside.
2. In the bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
3. Add eggs one at a time. Add vanilla extract, making sure to scrape bottom of the bowl with spatula.
4. Combine cake flour and baking powder in another  bowl. Gradually add half of dry ingredients to the batter.
5. Add milk making sure to scrape the bottom and sides of the bowl. Add the rest of the flour mixture.
6. Puree the mango, makes up to 2 cups. Add  1 cup of the puree in the batter and mix until combined. Reserve the rest of the puree for the filling.
7. Fill the cupcake 2/3 full and pip the filling at the center of each cupcake. Bake in the preheated oven for  20 to 22 minutes or until a cake tester inserted at the center comes out clean.
8. Cook cupcakes completely on wire racks before frosting.

Tip: You can put a small slice of mango at the center of cupcake before baking and skip the frosting.