Kats’ Kitchen

Chocolate Raspberry Mousse Cake March 29, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 7:00 am
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rasp mousse cake 2

When I first saw this recipe it overwhelmed me.  There are a lot of different steps, it’s a process to make this thing.  I don’t make desserts like these unless I have a good reason to like a birthday, special event, etc.  I wanted to make it for Superbowl but life at that time was busy, so I made something simple.

Fast forward a couple months and life seemed to slow down.  I offered to bring a dessert to a friends house and this was the one.  I had time that week to make it over 2 days.  It was delicious!  The different layers complimented each other so well.  The bottom chocolate cake part ended up to be more thick brownie-like  due to the weight of the other layers on top of it.  Then there was the chocolate mousse, white chocolate raspberry mousse and white chocolate mousse.  Pour over a nice layer of ganache to finish it off.  Enough said.

Head over to Sugar Hero.  For this Chocolate Raspberry Mousse Cake recipe.  She has some beautiful pictures of it!

 

Chocolate Mousse March 8, 2011

Filed under: Brownies/Bars & Other Sweets,Other Desserts — stacielk @ 9:02 am
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I had some heavy whipping cream I had to use up the other day, so I decided to make some chocolate mousse.  It was delicious.  To a chocoholic, it’s not too rich but if you’re not a big chocolate person, I suggest a small piece.  This recipe has an Oreo crust but I think it would be a great mixture to pour right into a pie crust for a French Silk Pie without the raw egg.  I made 1\4 of the recipe (I’ll be posting the entire recipe) and placed it into a smaller oven-safe dish.

Chocolate Mousse

21 chocolate sandwich cookies, crushed

1/4 cup butter, softened

1 cup heavy cream

1 – 12 oz pkg semisweet chocolate chips

1 tsp vanilla extract

1 pinch salt

2 cups heavy cream

1/4 cup white sugar

1 cup heavy cream, chilled

1/4 cup white sugar

Preheat oven to 350 degrees.  Generously grease a 9 inch spring-form pan.

In a medium bowl, mix together crushed cookies and softened butter or margarine..  Press mixture evenly into greased pan.  Bake in preheated oven for 5 minutes then allow to cool.

Combine 1 cup cream, chocolate chips, vanilla extract and salt in a microwave proof bowl.  Microwave 20-30 seconds at a time, stirring in between until chocolate is melted and mixture is smooth.  You may have to stir more than you think to get the mixture smooth.  Allow this mixture to cool.

In your electric mixture bowl, beat 2 cups chilled cream with 1/4 cup sugar.  Beat until stiff peaks form.  After chocolate mixture is cooled, fold this mixture into the chocolate and pour over cooled crust.

Chill pie at least 6 hours before serving.  Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar.  Beat until stiff and place a dollop on to of each piece.

Recipe from Allrecipes.com

 

Daring Bakers’ Challenge — French Yule Log December 29, 2008

Filed under: cake,Daring Baker Challenges — stacielk @ 1:53 am
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This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux

They have chosen a French Yule Log by Flore from Florilege Gourmand.

I unfortunately did not make or taste this, but it looks extremely good!  Check it out:yule-log1

If you want to give yourself a challenge you can find the recipe at Saffron and Blueberry or Il en Faut Peu Pour Etre Heureux.

 

A Taste of Light: Opéra Cake – – May’s Daring Baker’s Challenge May 28, 2008

Filed under: cake,Daring Baker Challenges — stacielk @ 1:00 am
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I first want to apologize for the formatting of this post.   Wordpress is driving me nuts and I have no more patience or time to keep screwing around with the formatting.  Formatting is a big pet peeve for me, so it’s not easy going public with a post that looks like this!  Hopefully next post will go better.

Oprea Cake

Thanks to the Daring Baker’s founders Lis and Ivonne for hosting this month’s challenge along with Fran and Shea, new members who agreed to co-host.  I will have to say, if I never joined this group of bakers, I would have never attempted the Oprea Cake. 

For the full recipe click here
This cake is made up of five elements:
Joconde:  The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).
Syrup:  The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.

Buttercream:  The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional):  In some recipes, the final layer of the joconde is covered in a ganache or mousse. While not hard to make, this makes the recipe quite involved. We are giving Daring Bakers the option of either using the buttercream to cover the final layer or, if they’re feeling up to it, to go ahead and make the ganache/mousse.

Glaze:  The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance.

 

Here are the flavors I used for my five different elements:Caramel Buttercream

Joconde:  Ground Oatmeal (I was not about to spend $13 for a small bag of almond meal at the store and didn’t have time to make my own.)

Syrup:  Vanilla

Buttercream:  Caramel (I used the recipe from the Perfect Party Cake but used brown sugar instead of white and added caramel ice cream topping.)

Ganache/Mousse:  Irish Cream

Glaze:  I stuck with the recipe, white chocolate

 

I really enjoyed making and eating this cake.  It was nice to be able to make each different part ahead of time and then putting it all together a different day (which didn’t take long at all!).  I would make this cake again, but of course trying new flavors. 

I would say my 4th Daring Baker’s Challenge has been a success!