Striving for a decadent chocolate cake or just looking for some fun? Try this lighthearted tripe chocolate mousse cake from a decadent age!
As I lately have some time, I was searching on the internet yesterday. Looking to find fresh, intriguing thoughts, inspirational recipes that I have never tasted before, to delight my family with. Searching for a while but couldn’t discover too many interesting things. Right before I thought to give up on it, I stumbled on this yummy and simple dessert simply by accident at Suncakemom. The dessert seemed so scrumptious on its photo, it called for immediate actions.
It absolutely was not so difficult to imagine the way it’s created, how it tastes and how much my hubby is going to like it. Mind you, it is very easy to keep happy the guy in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the site and simply used the comprehensive instuctions which were accompanied by nice shots of the procedure. It really makes life quite easy. I could suppose it is a bit of a hassle to take snap shots in the midst of baking in the kitchen because you usually have sticky hands so I pretty appreciate the time and energy she devote for making this blogpost .
Having said that I am inspired to present my very own formulas in the same way. Many thanks the concept.
I had been tweaking the initial recipe create it for the taste of my family. Need to say it turned out an incredible success. They loved the flavor, the structure and loved having a delicacy such as this during a busy week. They basically demanded more, many more. Hence next time I’m not going to commit the same miscalculation. I’m gonna double the quantity .
This Rigo Jancsi Cake is from SunCakeMom.
Beat yolks with a mixer on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.
Beat egg whites on high speed until hard peaks form.
Measure and put dry ingredients (flour, unsweetened cocoa powder and baking powder) into a bowl. Mix them to get a light brown powder.
Add the coffee and the dry ingredients mixture alternating between the two to the beaten yolks.
We are looking for a soft mixture here. Maybe a little bit less dense than honey.
Use a spatula to fold the whites into the pastry.
Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray then pour the mixture into the tray and put it into the 356°F / 180°C preheated oven.
Bake the cake for 40 minutes in a normal oven. Don’t open the oven’s door during the first 10 minutes of baking ever!
Melt chocolate. Put unsweetened cocoa powder and honey into it too then mix them with the melted chocolate. Once melted take it off heat and let it cool.
Separate eggs and beat egg whites until hard peaks form.
Turn the mixer into low speed and mix yolks with the whites.
Fold cooled but still warm and liquid chocolate into the eggs carefully until combined.
In a separate bowl, whip cream with the vanilla extract until thickened.
Use a large spoon to fold thick whipped cream into the eggs mixture.
Is there no time to make a cake? Check this out: Sugar free quick mousse recipe
Melt chocolate then mix in cream.
Remove the top of the cake creating an even flat surface if necessary.
Cut cake base horizontally in the middle into two pieces.
Place the top bit on a flat surface until spreading the cream on the bottom part evenly.
Place the other part back on the top.
Pour chocolate glazing on top of the pastry and spread it out evenly.
Let it rest in the fridge for a couple of hours before serving it.