Ingredients
GANACHE ICING AND ASSEMBLY
FOR CHOCOLATE MOUSSE CAKE
1 cup heavy cream
8 oz semisweet chocolate chopped coarse
2 tbsp orange flavored liqueur
GARNISH
1 oranges, halved/sliced thin into
Directions
FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
Remove the pan from the heat, add the chocolate and let the mixture
stand, covered, for 5 minutes. Stir in the liqueur and continue to
stir the ganache until smooth and tepid. Strain through a fine sieve
into a small pitcher or a bowl with a lip.
ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the
mousse in the center of it, then set one of the cake layers, bottom
side up on the cardboard. Cover the cake with some of the mousse,
smoothing it into an even layer, and top it with the remaining layer,
bottom side up. Cover the top and the sides of the cake with the
remaining mousse, smoothing it with a spatula, and chill the cake
until it is cold. Set the cake on a rack over a jelly roll pan and
pour the creme ganache over it, smoothing it with a spatula to
completely cover the top and sides of the cake. Let the cake stand at
room temperature for 10 minutes and scrape any excess chocolate glaze
from the jelly roll pan back into the saucepan. Heat the excess
ganache, stirring, until smooth, cool it to tepid, and pour it over
the cake, smoothing it with a spatula over the top and sides of the
cake. Chill the cake until the glaze is set. Transfer the reserved
chocolate mixture to a pastry bag. Arrange orange slices, rounded
sides up on the top of the cake, so that one end of the slice is
toward the center and the other is toward the edge of the cake. Pipe
the chocolate mixture along the base on each side of the orange
slices. Arrange the remaining cream decoratively around the bottom
edge of the cake. Let the cake stand at room temperature for at least
15 minutes before serving.
From the databases of Barb Day Prodigy ID# GWHP32A.
Servings: 1 servings
Chocolate Mousse Cake (Part Two) Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be found back into the distant past, in truth as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius recounts how the chefs of Roman times were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Continuing our culinary historical journey, there are two interesting recipe books which appeared in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that we all know today, but rather recipes for the types of food prepared by the chefs of the upper classes of those days. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, including parsley and basil. The introduction of these new herbs and spices caused an outbreak in books on cooking, the majority of which are now in private libraries. Over the succeeding few hundred years, the powerful families of Europe tried to offer the most exotic meals, and because of this the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes of the day. When we get to the twentieth century, recipe publications were starting to become popular mostly as a result of higher levels of literacy, more leisure time and having more disposable income. The TV revolution brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Mousse Cake (Part Two) recipe.
