Best 5 Ghirardelli Chocolate And Orange Mousse Cake Recipes

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE

Steps:

• Make ganache:
• Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
• Make cake layers while ganache chills:
• Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
• Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
• Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
• Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
• Make mousse and assemble torte:
• Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
• Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
• Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
• Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
• Glaze cake:
• Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
• Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES

Steps:

• Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
• In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
• In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
• In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
• Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
• Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
• Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE

Steps:

• Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
• Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
• Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
• Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
• Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
• Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
• Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
• Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
• Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
• Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

CHOCOLATE ORANGE MOUSSE

Steps:

• Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
• Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
• Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

CHOCOLATE-ORANGE DECADENCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
• Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
• For the chocolate ganache:
• Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
• For glaze:
• Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
• Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spoon 1 cup ganache into pastry bag fitted with medium star top. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Pipe decorative border of ganache around top and bottom edges of cake. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
• Garnish cake with mint sprigs. Serve cake at room temperature.