Ingredients
BATTER
1 each swiss chocolate cake mix
3 each eggs
1 1/3 cup water
1/2 cup vegetable oil
MOUSSE
1/2 cup milk chocolate chips
2 tbsp water
8 oz non-diary whipped topping
Directions
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to
cake mix, blending on low until moistened, then on medium for 2
minutes. Place 3 1/2 cps of batter in the pan (you'll have batter
left over to bake cupcakes) Bake the cake at 350 for 21-24 minutes or
until done. Cool for 5-10 minutes, then remove from pan, inverting
cake onto a wire rack. Let cake cool completely before placing on a
serving platter.
Mousse: Melt the chocolate chips and water over low heat, stirring
constantly until smooth, then remove from heat. Remove 2 Tbs of
chocolate mixture and set it aside.
Refrigerate remaining chocolate for 10 minutes, until thickened but
still creamy. Fold it into the whipped topping and spread evenly in
the cooled cake. Refrigerate for 1/2 hour, then drizzle the set-aside
chocolate over the mousse. Refrigerate 2 more hours.
CHOCOLATE AMARETTO TIARA CAKE Use the same
recipe as above, but substitute a dark Dutch fudge cake mix, add 1/2
tsp almond extract to the mousse and sprinkle 1/4 cp blanched sliced
almonds on top.
FOREST TIARA CAKE Substitute devil's food
cake mix, bake and cool cake as directed above. Add 1/2 tsp almond
extract to 8 oz non-dairy whipped topping, spread & chill like the
mousse. Top with 1 can cherry pie filling.
Servings: 6 servings
Chocolate Mousse Tiara Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into history, in truth as far back as the Egyptians, and potentially, even further back. In practice though, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. Aspicius also describes how the Roman chefs used many aromatic flavors, including a few you will know like basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in manuscripts on cooking, some of which are now in private collections. During the following few centuries, the rich and powerful families of Europe tried to offer the best banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. However, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery publications are starting to become popular due to more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Chocolate Mousse Tiara Cake recipe.
