Tag Archives: decadent

Triple-Chocolate Mousse Cake

December 27, 2024Uncategorizedcake, chocolate, decadent, dessert, mousseLynnHoll

This Triple Chocolate Mousse Cake is definitely labor-intensive, but is a truly decadent dessert, and OH SO WORTH IT! It is bakery-quality and has that wow factor that will have your guests talking about it for years to come!

Here, America’s Test Kitchen (ATK) set out to tweak this showy confection. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, ATK aimed to create a triple-decker that was incrementally lighter in texture than normal—and richness.

For simplicity’s sake, ATK decided to build the whole dessert, layer by layer, in the same springform pan. For a base layer that had the heft to support the upper two tiers, flourless chocolate cake was chosen instead of the typical mousse. Folding egg whites into the batter helped lighten the cake without affecting its structural integrity.

For the middle layer, the eggs were removed and the chocolate was cut back a bit—this resulted in a lighter, creamier layer. And for the crowning layer to the cake, ATK made an easy white chocolate mousse by folding whipped cream into melted white chocolate—and to prevent the soft mousse from oozing during slicing, a little gelatin was added to the mix.

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

Triple-Chocolate Mousse Cake

Servings: 10-14
Time: 5 hr, 30 min includes chilling time
Difficulty: moderately difficult
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Ingredients

Bottom Layer

6 Tbsp. (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 oz. bittersweet chocolate, chopped fine (see note)
¾ teaspoon instant espresso powder
1 ½ teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
⅓ cup packed (about 2 1/2 oz.) light brown sugar, crumbled with fingers to remove lumps

Middle Layer

2 Tbsp. cocoa powder, preferably Dutch-processed
5 Tbsp. hot water
7 oz. bittersweet chocolate, chopped fine (see note)
1 ½ cups cold heavy cream
1 Tbsp. granulated sugar
⅛ tsp. table salt

Top Layer

¾ tsp. powdered gelatin
1 Tbsp. water
6 oz. white chocolate chips (see note)
1 ½ cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (see note)

Directions

FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Dessert To Die For!

December 27, 2021Uncategorizedcheesecake, cinnamon, cream cheese, decadent, dessert, graham cracker crustLynnHoll

Cinnamon Roll Cheesecake. Okay, if I’m honest, no dessert is worth perishing over, especially given the fact that I rarely eat it. But when I first saw this posting on FB, it screamed “try me,” and it seemed many of you agreed. This cheesecake from MyIncredibleEdibles.com is just as incredible as it sounds—a thick creamy cheesecake with cinnamon throughout and drizzled with cream cheese icing.

Now the bad news… It took an additional 45 minutes—that’s 50% longer—to come to 150° in the 200° oven, a total of 2 hours and 15 minutes! So take the timing with a grain of salt. (We think our oven is on the fritz, and we may be replacing it soon.) It is tricky trying to determine exactly when a cheesecake is done. It will still appear jiggly in the middle, but not overly so. Take a look at this quick video:

The secret to testing a cheesecake for doneness: Jiggle it. Gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center wobbles slightly, it’s done. Also, you can tell if a cheesecake is done by checking the internal temperature with a quick-read thermometer. Stick the probe halfway into the cake—a baked cheesecake should read 150ºF.

An underbaked cheesecake will ripple and wobble noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. You might worry a runny middle means raw cheesecake, but it’s totally safe and normal. The center will firm up as it cools on a cooling rack, then sets in the fridge overnight.

The filling will reach to the top of the springform pan and might even puff over the sides a bit while in the oven. But after it rests and cools in the fridge, it will settle somewhat. Use a sharp knife to run around the inside edge before removing the pan. Then pipe on your icing creating a design or an abstract effect.

A couple of tips to remember: You are going to want to wrap the cheesecake in plastic wrap and let it chill overnight or a minimum of 8 hours.
When you go to serve the slices, always have a hot washcloth nearby to be able to wipe the knife clean after each cut, it makes for a much more beautiful piece!

Cinnamon Roll Cheesecake

Servings: 14
Time: 2 hrs, 30 min + chilling time
Difficulty: moderate
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Ingredients

Crust:

2 cups graham cracker crumbs
4 Tbsp. brown sugar
1 tsp. ground cinnamon
5 Tbsp. butter- melted

Cinnamon Crumble:

1 cup brown sugar-packed
1 Tbsp. ground cinnamon
6 Tbsp. flour
6 Tbsp. butter-melted

Cheesecake Filling:

4 8-oz. packs of cream cheese-softened
1 cup granulated sugar
3 Tbsp. flour
2 tsp. vanilla extract
5 eggs, room temperature
¾ cup heavy whipping cream

Cream Cheese topping:

1 Tbsp. butter, softened
1 oz. cream cheese, softened
¼ tsp. vanilla extract
¾ cup powdered sugar
1 ½ Tbsp. heavy whipping cream

Directions

Preheat your oven to 350 degrees Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.
Start with the crust by adding about 1 package + 3 sheets of graham crackers into a food processor. Pulse until you get a fine crumb. Add in all remaining crust ingredients and pulse until well combined.
Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
Bake on 350 for about 10 minutes.

Cinnamon Crumble:

Combine all ingredients into a medium size bowl and use a fork to combine them until you have a nice crumble. Set aside.

Cheesecake Filling:

Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment. Cream until light and fluffy and you do not see any bumps. Add sugar and flour and mix for about 1 minute.
While the mixture is on low speed, add vanilla extract and each egg one at a time. Allow each egg to combine fully before adding the next.
Once all the eggs are combined, set your mixture to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream and mix for an additional 1-2 minutes.
Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture using your fingers to crumble into small pieces. Add another layer of cheesecake filling and continue for two more layers. Add the remaining crumble to the top of the cheesecake.
Place the cheesecake in the center of your oven and bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 1 hour and 30 minutes
Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes, do not open the oven door.
After 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Then take out and chill. (Letting it chill overnight is best.)

Cream Cheese Topping:

Once the cheesecake is set, add all ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth.
Add into a piping bag or sandwich bag with a small corner hole and pipe a design on the top of the cheesecake.
Use a hot wash cloth to wipe the knife clean after each wedge.

http://www.lynnandruss.com

First found as a posting on Facebook; recipe credited to MyIncredibleEdibles.com

Diane with her 24-Carrot-Gold

February 25, 2018Uncategorizedblood orange, decadent, flank steak, full meal, low-carb, roasted carrotsLynnHoll

It was a dead heat as to whether the main entrée, Steak Diane, or our accompaniment, Roasted Carrots with Blood Orange and Rosemary, should take top billing. This version of Steak Diane, classically made with filet mignon, uses a more reasonably-priced flank steak. The beefier profile of the cut holds its own against a daring sauce that highlights cognac, sherry, Worcestershire sauce, and flavorful herbs—no complaints here!

Our “24-Carrot-Gold” side dish, were a perfect “10”. Roasting the slender veggies whole gives this easy sidekick a dressy feel—as does using blood oranges (regular ones work too, but lack the pizazz.) And that final embellishment of a maple syrup drizzle halfway through roasting, renders a wonderful caramelization to the underside that takes the root veggies to a higher level, guaranteeing a spot in your top ten accompaniments of all time. (Make sure to buy the young tender carrots with the greens still intact.)

As far as the instructions, we did not change a thing for either dish, nor did we a year ago when we made the steak and carrots the first time, so it’s a safe bet to follow the recipes as written—an ideal dinner for two: romantically luxurious and indulgent. I mentioned back then, that Valentines was around the corner, it already came and went this year, but doesn’t mean you have to wait until next year to treat yourself…

Steak Diane

Servings: 4
Time: 30 mins
Difficulty: easy
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Ingredients

1 1-1/2-lb. flank steak
Kosher salt and freshly ground black pepper
2 tsp. peanut or vegetable oil
3 Tbs. finely chopped shallot
3 Tbs. medium sherry, such as amontillado
2 Tbs. Cognac
2 tsp. Worcestershire sauce
2 Tbs. lower-salt chicken broth
2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
3 Tbs. thinly sliced fresh chives
2 Tbs. finely chopped flat-leaf parsley
1/2 tsp. fresh lemon juice, more to taste

Directions

Position a rack in the center of the oven and heat the oven to 400°F.
Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total.
Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes.
Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.
Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes.
Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.
Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

http://www.lynnandruss.com

Roasted Carrots with Blood Orange and Rosemary

Servings: 4
Time: 30-40 mins
Difficulty: easy
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Ingredients

1-1/2 lb. slender carrots, peeled and trimmed, leaving an inch of greens at the top if possible
3 Tbs. extra-virgin olive oil
1 tsp. Dijon mustard
1 medium blood orange or regular orange; zest finely grated and juice squeezed
Kosher salt and freshly ground black pepper
1/2 Tbs. fresh rosemary leaves
1 Tbs. pure maple syrup

Directions

Heat the oven to 425°F.
Arrange the carrots in a single layer on a foil-lined rimmed baking sheet. In a small bowl, whisk together the olive oil, mustard, and orange zest. Pour over the carrots and toss to coat. Season generously with salt and pepper.
Pour the orange juice around the carrots. Top with the rosemary. Cover tightly with foil and roast until the carrots are nearly tender, 15 to 20 minutes.
Uncover, drizzle with the maple syrup, and roast, uncovered, until tender and beginning to brown, 15 to 20 minutes more. Gently toss, season to taste with salt, and serve.