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 last week. On the lookout for new, intriguing ideas, inspirational dishes that I have never tried before, to impress my family with. Looking for a while yet could not come across too many interesting stuff. Right before I thought to give up on it, I stumbled on this yummy and simple dessert simply by chance over Suncakemom. The dessert seemed so yummy on its snapshot, it called for immediate action.
It was easy to imagine how it’s made, its taste and just how much my hubby will probably love it. Actually, it is rather simple to impress him when it comes to treats. Anyways, I visited the website and then followed the step by step instuctions which were combined with nice photographs of the method. It just makes life rather easy. I could imagine that it’s a bit of a hassle to shoot photos in the midst of baking in the kitchen as you ordinarily have sticky hands therefore i really appreciate the time and energy she placed in to make this blogpost .
That being said I am encouraged to present my very own recipes in a similar fashion. Thanks for the thought.
I was tweaking the main recipe create it for the taste of my family. I can say it turned out an awesome outcome. They loved the flavor, the thickness and loved having a sweet like this in the middle of a hectic workweek. They ultimately asked for lots more, a lot more. So the next time I am not going to commit the same miscalculation. I am likely to double the volume .
Original 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.