WHITE CHOCOLATE MOUSSE CAKE
Steps:
- 1) MARMALADE: Grate a little orange rind Peel orange & lemon; Split into segments without cutting; Skin segments to remove white fibrous material Place orange rind, orange and lemon segments, and sugar into a small saucepan, and simmer over low heat until thick and syrupy Allow to cool partway; Remove pips and other fibrous debris; Stir in Cointreau; Refrigerate NOTE: In the interest of convenience, I have at times used a commercially available orange marmalade, simmered as described with a little lemon juice (for tartness), with a tablespoon of Cointreau added. 2) BASE: In a medium mixing bowl, beat 3 large egg yolks, juice & rind of one lemon, and 4 ½ tablespoons granulated white sugar Add 6 tablespoons sifted plain white (all purpose) flour to the egg yolk mixture, and beat until creamy Using electric mixer, beat 4 large egg whites until very stiff Gently fold egg yolk mixture into stiff egg whites Spread mixture in parchment-lined 9 ½ inch Pyrex pie plate Bake 12-15 minutes at 390°F/200°C Allow to cool, tip base onto a serving plate, remove parchment & refrigerate When chilled, top with a thin layer of the marmalade (this should not be over done; it should add a subtle hint of tartness to complement the sweetness of the mousse) 3) MOUSSE: Melt two 3.5oz Lindt Lindor bars over a double boiler (hot, not boiling, water) Stir in 1 ½ tablespoons of Cointreau and allow to cool Using electric mixer, beat 3 large egg whites until very stiff and frothy Beat ¼ pint/142ml whipping cream in medium mixing bowl until firm peaks form Pour melted chocolate into a large mixing bowl Gently fold stiff egg whites into chocolate Gently fold whipped cream into chocolate/egg mixture 4) FINAL ASSEMBLY: Top the chilled marmalade-covered base with the mousse Refrigerate until mousse has set Top with finely grated white chocolate Refrigerate until ready to serve
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bindu Nepali
[email protected]I'm not a baker, but I was able to make this cake with no problems. It's a great recipe for beginners.
Thomas Moon
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious!
Sanele Maseko
[email protected]I made this cake for my birthday and it was a huge success! Everyone loved it.
Ahmad Afridi
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
Caoilainne McKee
[email protected]This cake was a bit too rich for my taste, but it was still very good. I would recommend it to anyone who loves white chocolate.
Nacima Hussein
[email protected]I'm not a big fan of white chocolate, but I really enjoyed this cake. The mousse was light and airy, and the cake was moist and flavorful.
Maxamed Faarax
[email protected]This cake is amazing! The mousse is so light and fluffy, and the cake is so moist. I will definitely be making this again.
Jimmy Mwangi
[email protected]I had some trouble getting the mousse to set properly, but the cake was still delicious. I'll definitely try this recipe again.
Hakm Ali
[email protected]The mousse was a little too sweet for my taste, but the cake was perfect. Overall, I really enjoyed this recipe.
Janette Barnard
[email protected]This cake is so easy to make and it always turns out perfect. I've made it several times now and it's always a crowd-pleaser.
josef stephens
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the mousse and the cake. It was the perfect dessert for a special occasion.
Susan Metcalf
[email protected]This white chocolate mousse cake was a real treat! The mousse was light and fluffy, and the white chocolate flavor was perfectly complemented by the tangy raspberry sauce. The cake was also very moist and flavorful. I would definitely recommend this