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Thread: Dark Chocolate And Ginger Mousse Cake

  1. #1
    Join Date
    Apr 2003
    Location
    Vancouver, Canada
    Posts
    5,820

    Post Dark Chocolate And Ginger Mousse Cake

    I indulged myself in creating this for a dinner last night. It seemed to go over well, and I liked it, so I thought I would share it.


    * Exported from MasterCook *

    Dark Chocolate Cake with Ginger Mousse

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Chocolate Genoise
    Ginger Mousse
    1 1/3 cups semisweet chocolate chips
    2/3 cup whipping cream
    1 teaspoon ground ginger

    Prepare Genoise. Slice into layers. (I did 4). Brush with a simple syrup.

    Prepare Ginger Mousse.

    Layer Mousse filling and Genoise, ending with Genoise.

    Heat cream till not quite boiling. Pour over chocolate chips, stirring till melted. Separate a small amount of melted chocolate mixture and mix ground ginger in. Mix in to the remaining chocolate. Pour over cake, spreading to smooth out uneven areas.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 534 Calories; 37g Fat (59.8% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 175mg Cholesterol; 122mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 Fat; 2 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0


    * Exported from MasterCook *

    Chocolate Genoise

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 eggs
    2 egg whites
    125 g sugar
    100 grams all-purpose flour -- sifted
    25 grams cocoa
    60 g melted butter

    Parchment line, butter and flour a spring form.
    Preheat oven to 350.

    Combine eggs, whites and sugar in your stand mixer bowl. If
    the eggs are fresh out of the fridge, place the bowl
    over boiling water to heat them up just to room temp
    (or leave the eggs out). Once heated, whip with whisk
    attachment until the mixture has tripled in volume -
    watch the line of the mixture, it will rise and then
    reach a point where it begins to fall again. At this
    point remove from mixer and fold in the flour. After
    incorporated fold in the butter (the butter is
    optional, but really makes a much better cake). Pour
    into prepared pan and bake until done (about 40-50 minutes)

    Release from spring form and turn out unto towelled rack. Allow to cool completely. This can be made a day ahead. Just wrap well and store in the refrigerator.

    With a long serrated knife, slice desired number of layers.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 163 Calories; 7g Fat (37.7% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0


    * Exported from MasterCook *

    Ginger Mousse

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 packages gelatin powder, unsweetened
    2 cups whipping cream
    1/2 cup marmalade -- (ginger)

    Soften gelatin in 6 tablespoons of water..

    Bring marmalade to a boil. Add softened gelatin. Chill to room temp.

    Whip cream. Fold in marmalade mixture. Chill.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 208 Calories; 18g Fat (73.7% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 30mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0
    Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
    Anthony Bourdain

  2. #2
    Join Date
    Jun 2002
    Location
    overland park, ks
    Posts
    1,486
    Yum -- what an intriguing title, sounds like it should be part of a Nigella cookbook!
    Michelle

  3. #3
    Join Date
    Jun 2000
    Location
    Amsterdam
    Posts
    2,239

    Photos!

    Yum! This cake was awesome. But then again, I love the combination of ginger and chocolate as well as any dessert Linda does


  4. #4
    Join Date
    Apr 2003
    Location
    Vancouver, Canada
    Posts
    5,820


    Thank you for posting the picture. And the review.
    Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
    Anthony Bourdain

  5. #5
    Join Date
    Jun 2000
    Location
    Northern California
    Posts
    11,081
    That is one impressive looking cake, Linda! I looked over the recipe this weekend and it is so much work!! Intimidating to me... Thanks for posting a picture of her masterpiece, Emily.

    Peggy
    To take the first step in faith, you don't have to see the whole staircase: just take the first step. - Dr. Martin Luther King

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