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TRIPLE CHOCOLATE MOUSSE CAKE

Ingredients

Makes about 12 servings

Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted

Dark Chocolate Mousse


5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

Milk Chocolate Mousse


5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

White Chocolate Mousse


5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

For decorating (optional)


Cocoa powder
Fresh berries

1. Prepare the crust. Place the oreo cookies into the bowl until stiff peaks form. Add melted chocolate mixture and
of a food processor and crush until crumbs form. Add mix until well combined.
melted butter and process until evenly moistened.
5. Pour the chocolate mousse over the crust and
2. Press the mixture into the bottom of a greased 8 inch refrigerate for about 15-20 minutes to set slightly, until you
(20 cm) springform pan using the back of a spoon. prepare the next layer of chocolate mousse.
Refrigerate until the first layer of mousse is prepared.
6. Repeat the same steps for preparing the milk and white
3. Prepare dark chocolate mousse. In a heat proof bowl chocolate mousse layers.
add the semi-sweet chocolate and 1/2 cup (120g)
whipping cream. Place the bowl over a saucepan with 7. Refrigerate the cake for 4 hours or overnight to set.
simmering water, over low heat until all the chocolate is
melted. Meanwhile dissolve gelatin in cold water and let it 8. Run a knife around the edges of the cake to remove the
swell for about 5 to 10 minutes. Place the gelatin over low sides of the pan.
heat just until the gelatin dissolves and pour it over the
melted chocolate mixture. Let the chocolate mixture cool 9. Before serving dust the top of the cake with cocoa
completely at room temperature. powder and decorate with fresh berries if desired. Enjoy!

4. Whip the remaining 2/3 cup (160g) cold whipping cream


No bake Custard Cake
How to make Custard Cake (Steamed Cake)

Leche flan ingredients:

3/4 cup white sugar


4 eggs Procedure:
1 cup evaporated milk
390g condensed milk 1) Caramelize sugar and set aside
1 tsp orange zest(lemon/calamansi/vanilla extract) 2) Bring water(1L) to a boil
3) Combine eggs, evaporated milk, condensed milk and
cake base: orange zest. Strain mixture 3-4 times
4) Transfer leche flan mixture into the cake pan. Set aside
1 cup all purpose flour 5) Combine all purpose flour, sugar, salt, baking powder
1/2 cup white sugar and powdered milk. Mix well
1 tsp baking powder 6) Combine egg yolks, canola oil, water and vanilla extract
1/4 tsp salt 7) Combine dry and wet ingredients. Mix well and set
2 tbsp powdered milk aside
4 egg yolks 8) Beat egg whites until foamy
1/4 cup canola oil(vegetable oil) 9) Add white vinegar. beat until soft peaks form
1/4 cup water 10)Gradually add sugar. Beat until glossy and stiff peaks
1 tsp vanilla extract form
12)Gently fold in meringue into the cake base
Meringue: 13)Gently transfer cake mixture into the pan
14)Steam for 30-50 min. over med. low heat. *don't forget
4 egg whites to wrap the lid with clean cloth to avoid water from dripping
1/2 tsp white vinegar (1/4 tsp cream of tartar) into the cake
1/2 cup white sugar 15)*After 50 min. do the toothpick check and if it comes
out clean the cake is cook. but if it's still wet extend the
cooking time and check every 5 minutes
16)Let it cool down
17)unmold the cake
18)Best served chilled
Chiffon Procedure:

1) Bring 1 liter of water to a boil.


2) In a bowl combine all purpose flour, salt, baking powder,
sugar and powdered milk. Mix until incorporated
3) Combine egg yolks, water, canola oil and vanilla extract.
Mix well
4) Combine dry and wet ingredients. Mix until just
combined
5) Meringue: Beat egg whites on medium low speed until
foamy
No Bake Oreo Cake 6) Add white vinegar and beat until soft peaks form
7) Gradually add sugar and increase speed to high and
Ingredients: beat until stiff peaks form
8) Gently fold in meringue into the base cake batter. *3
1 cup all purpose flour additions
1/2 cup white sugar 9) Gently pour the cake batter into the pan with parchment
1 tsp baking powder paper. *don't grease the sides of the pan
1/4 tsp salt 10)Steam for 20-25 min. over medium low heat.*Do not
2 tbsp powdered milk forget to wrap the lid with clean cloth to avoid water from
4 egg yolks(large) dripping into the cake
1/4 cup water 11)After 25 minutes do the toothpick check and if it comes
1/4 cup canola oil (vegetable oil/corn oil) out clean the cake is cool
1 tsp vanilla extract *but if it's still wet cook for another 5 minutes
12)Turn the pan upside down into the cooling rack and let
Meringue: it cool
13)Repeat the steps for the second layer
4 egg whites (large) 14)Cut cake into half
1/2 cup white sugar
1/4 tsp white vinegar Whipped Cream Frosting and oreo filling:

Whipped Cream Frosting ingredients: 1) Optional: crushed the cracked oreos


2)*Chill mixing bowl and beaters for 15-30 minutes
2 cups whipping cream (chilled overnight) 3) Combine gelatine and hot water. Mix until gelatine
1/2 cup white sugar dissolves. Set aside
1 tsp vanilla extract 4) Combine whipping cream, vanilla extract and sugar
2 tsp gelatine (clear and unflavored) 5) Whip on medium speed until soft peaks form
1/4 cup hot water 6) Add dissolved gelatine and whip on medium high speed
until stiff peaks form
Oreo (vanilla): 7) Mix 1 1/2 cup whipped cream and 1 cup crushed oreos
8) Spread oreo filling on the first layer
1 cup crushed oreos 9) Place the second layer on top
1 cup cracked oreos 10)Repeat steps for the remaining layers
Chocolate syrup(optional) 11)Apply a thin layer of whipped cream frosting
12)Add a generous amount of whipped cream frosting and
Pan size(round): 9.5"x2.5" coat the whole cake
13)Decorate the cake