Saturday, April 14, 2018

easy, no bake, CHOCOLATE MOUSSE CAKE /tort spuma de ciocolată fără coacere/








































I found this adorable video, in romanian, at utube. Cristina and her cute little boy  is telling us how to make this lovely desert.




I like it because was no bake and very easy to settle (about 20 minutes)  leave overnight in refrigerator, finishing and decorating next day.

 WE NEED:
800 ml heavy cream
28oz (800g) chocolate, as follow:
   18oz (520g) semi-sweet chocolate
    10oz(280g) dark (at least 70% cocoa) chocolate



BASE:
200g  Oreos cookie or any biscuits =2 cups=7oz
100g  melted butter = 7 tablespoons

FILLING:
400g  semi-sweet chocolate =14oz
125g  dark chocolate           = 5oz
600ml Heavy Whipping Cream = 2cups and 1/2

GANACHE LAYER, ON TOP OF TORT:
100g semi-sweet chocolate = 4oz  
125g  dark chocolate          = 5oz
200ml Heavy Whipping Cream = 1cup 

DECORATION:
4 tablespoon of sprinkles
 250g nice, ripped raspberry = 1/2 lb.  




    

1. Prepare 9” spring pan lined with parchment paper, bottom and sides.  
NOTE: It is easy if you cut one flat parchment paper for base and  another 3 inch wide for the side. This way you can keep the base paper to add sprinkle on the sides.




BASE.

  1. Process Oreos cookies  in a food processor until fine grind.  
  2. Add melted butter and pulse until the butter is homogenized.
  3. Press this crumbs and butter on the prepared spring pan and refrigerate.





FILLING: 

  1. Whip 1+1/2 cup (400 ml) heavy cream in a stand up mixer until whipped cream is stiff; set aside.
  2. Bring to a boil 1 cup (200 ml) heavy cream, add 14oz (400g) semi-sweet + 5oz(125g) dark chocolate  , stir well until mixer is creamy and silky.
  3. Slowly add the stiff whipped cream, until become nice and smooth.




 

          4. Poor over the base into the prepared spring pan.

5. Refrigerate at least 4 hours, or better overnight.









    Next morning the cake will be hard and one can get tort out of spring pan,  and carefully pulling the  lining paper. 


     You can add sprinkle to the sides.  




Slide over to a nice dish.




MAKING GANACHE.

    Bring to a boil  1 cup (200 ml) heavy cream, add 5oz (125g) DARK chocolate and 4oz (100g) semi-sweet, stir well until mixer is creamy and silky.
Leave to cool down in refrigerator, 10-15 minutes, to be as thick as you still can spread evenly, over the tort.

DECORATION:

I put raspberry on top of the tort, but  you can chose as you like: colored M&M, shaved white/black chocolate, strawberry, raspberry.





























Slide over to a nice dish.

   



























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