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Posts Tagged ‘Whipped Cream’

I hadn’t made a “fancy” dessert in a while and when I had the urge a couple of weeks ago this Chocolate Mousse Cake from Diethood fit the bill.  How can you go wrong with a chocolate cake base topped with mousse and whipped cream?  That’s right, you can’t!!! 

Chocolate Mousse Cake 1

For the cake:

4 tbsp. unsalted butter

2 tsp. vanilla extract

1/3 cup all purpose flour

1/3 cup unsweetened cocoa powder

4 large eggs

2/3 cup granulated sugar

For the mousse:

10 oz. semi-sweet chocolate chips

1 1/4 cup chilled heavy whipping cream

Pinch of salt

3 tbsp. water

For the whipped vanilla frosting:

1 cup chilled heavy whipping cream

1 tsp. pure vanilla extract

1 tbsp. granulated sugar

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For the cake:

Preheat oven to 350 degrees.  Line the bottom of a 9 inch spring form cake pan with parchment paper.  In a medium saucepan over medium heat, melt the butter.  Remove this from the heat and add the vanilla.  Set this aside.

In a medium mixing bowl, sift the flour and cocoa powder together.  In another bowl, whisk the eggs and sugar until they are well blended.  Pour the water into a large skillet and put the skillet over medium heat until it comes to a simmer.

Place the bowl with the egg mixture into the simmering water.  Whisk this constantly until the egg mixture is lukewarm, about 2 minutes.  You may need to adjust the heat a little to keep the water from coming to a full boil.  You just need a gentle simmer.

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Remove the bowl from the water and, using an electric mixer, beat the egg mixture until cool and tripled in volume, about 5 minutes.

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Add about 1/3 of the flour/cocoa mixture at a time to the egg mixture.  Gently fold this in with a spatula.  Fold about 1 cup of the cake batter into the melted butter.  Then pour the melted butter/batter into the remaining cake batter.  Gently fold until it is completely combined.

Pour the batter into the prepared spring form pan.

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Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.  Cool completely in the pan on a rack.  Run a knife along the edge of the cake and open the spring to release the cake.

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For the mousse:

Pour enough water into a skillet to reach a depth of 1 inch.   Bring this water to a simmer.  Pour the chocolate chips into a glass bowl and place this into the simmering water.   Turn off the heat and stir until the chocolate is melted.  Remove the bowl from the water and allow the chocolate to cool.

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Using an electric mixer, beat the cream and salt until soft peaks form.  Mix 3 tbsp. water into the melted chocolate.  Slowly pour the whipped cream over the chocolate and gently fold it in until just incorporated.  Spread the mousse over the top of the cake only.

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For the whipped cream topping:

Combine the cream, vanilla and sugar.  Beat on high with an electric mixer until stiff peaks form.  Place the whipped cream into a zip top bag fitted with a large decorating tip.  Pipe the whipped cream along the outside of the cake cover the bare cake up to the mousse.  Chill for 3 hours or overnight.

Chocolate Mousse Cake 2

Chocolate Mousse Cake 3

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Just a few short weeks ago, my strawberry plants were producing like crazy.  I froze some, made strawberry freezer jam with some, and enjoyed the rest.  I think I made strawberry shortcakes at least six times.  I had used biscuits and Redi-whip for my shortcakes, but really wanted a good strawberry short”cake” recipe so off to the internet I went. 

I had to look no further than the Food Network’s site, because that is where this Ina Garten beauty was located.  Her strawberry country cake filled my need for a wonderful, delicious, and moist cake with whipped cream and fresh berries.

Strawberry Country Cake

12 tbsp. unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

3/4 cup sour cream, room temperature

1/2 tsp. grated lemon zest

1/2 tsp. granted orange zest

1/2 tsp. vanilla extract

2 cups all purpose flour

1/4 cup cornstarch

1/2 tsp. salt

1 tsp. baking soda

1 cup heavy cream, chilled

3 tbsp. additional granulated sugar

1/2 tsp. additional vanilla extract

1 pint fresh strawberries, hulled and sliced

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Preheat your oven to 350 degrees.  Prepare two 8” cake pans with Baker’s Joy and wax paper.  Sift together the flour, cornstarch, salt and baking soda.  Set this aside.

Hull slice the strawberries and set aside.  If you want a little extra sweetness in the berries, sprinkle just a little sugar on them and let them set a while.  The juices and flavors will develop.

Cream the butter and 2 cups of sugar on high until light and fluffy. On medium speed, add the eggs 1 at a time, then the sour cream, zests, and vanilla.  Scrape down the sides of the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture.  Combine just until smooth.

Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for 15 minutes then remove and allow to cool completely.

After the cake has cooled, prepare the filling by whipping the cream with 3 tablespoons of sugar and 1/2 teaspoon of vanilla until stiff peaks form.  Slice one of the cake layers in half and spread 1/2 of the whipped cream on the bottom.  Scatter half of the sliced strawberries on top of the cream and replace the top of the cake.  Spread the remaining whipped cream on top and scatter the remaining strawberry pieces. You can freeze the other cake layer or just make a double helping of the whipped cream and strawberry topping.

 

Strawberry Country Cake3

Strawberry Country Cake2

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Don’t you just love it when a new fabulous recipe just drops into your lap?  I know I sure do.  My co-worker, K, brought this to work a couple of months ago and I knew then and there that this would be my Easter dessert.  The meringue crust is so light and airy and the creamy filling is wonderful with the peaches. 

I do need to tell you that this is not one of those recipes that you can just decide to make on a whim and have it ready in 30 minutes.  Make sure and read the complete recipe because there is a time commitment to it, but it is so worth it.  I wish I had a piece of this right now.

Peaches On A Cloud 2

 

Below is the photo for the entire ingredient list, but I am breaking down the recipe into three steps.

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 For the crust:

6 egg whites, room temperature

1/2 tsp. cream of tartar

1/4 tsp. salt

1 3/4 cups granulated sugar

In a mixing bowl, beat the egg whites with the cream of tartar and salt until foamy.  It should look like this:

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Gradually add the granulated sugar, beating on high until stiff peaks form.  Tis will probably take at least 5 minutes.  Then it should look like this:
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Spread evenly into a 9×13” greased baking dish.  Bake at 275 degrees for 1 hour.  Turn off the oven after the hour but DO NOT open the door.  Allow the crust to cool in the oven for at least 12 hours.  Again, do not open that oven door! 

Before baking and cooling:

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After baking and cooling:

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For the filling:

8 oz. cream cheese, room temperature

1 cup powdered sugar

1 tsp. vanilla extract

2 cups whipping cream, whipped into stiff peaks

2 cups mini marshmallows

Beat the cream cheese, sugar and vanilla together until smooth.  Gently fold in the whipped cream and marshmallows. (Note: I forgot the mix in the marshmallows so I just sprinkled them on top.)  Chill for 4 hours.

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For the topping:

2 cans peach pie filling (21 oz. each)

Spread the pie filling over the cream cheese layer.  Chill and enjoy!  I know this is a long recipe but it is so delicious that it is worth every second.

Peaches On A Cloud 1

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