"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 03-24-2009, 10:29 AM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by LPBeier View Post
The espresso idea is a good one.

I have a caramel mousse recipe that I can PM you. It is very light and wouldn't take away from the flavours of the cake. You could "ice" it with that and sprinkle some chopped toasted walnuts and espresso powder.

Let me know. I just remembered I owe Barbara L. the recipe so I will start typing it out!

Your cake sounds wonderful by the way!
I "need" that Caramel Mousse recipe, too, Laurie!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-24-2009, 08:03 PM   #12
Senior Cook
 
Join Date: Apr 2004
Posts: 375
Quote:
The espresso idea is a good one.

I have a caramel mousse recipe that I can PM you. It is very light and wouldn't take away from the flavours of the cake. You could "ice" it with that and sprinkle some chopped toasted walnuts and espresso powder.

Let me know. I just remembered I owe Barbara L. the recipe so I will start typing it out!

Your cake sounds wonderful by the way!
I'd love to see the caramel mousse recipe.

I've decided, by the way, to cut out the caramel from the cake as a filling. I'm worried that the caramel will be too hard when chilled in the fridge, so it's out.
__________________

__________________
jasonr is offline   Reply With Quote
Old 03-24-2009, 08:22 PM   #13
Senior Cook
 
Join Date: Apr 2004
Posts: 375
Ok, I think I know where it's going. The charlotte idea is out the door. It's pointless to use the mold since it just makes finishing a pain in the butt.

It's going to be a straight layer cake.

Two layers of flourless hazelnut sponge, filled with coffee milk chocolate mousse. Then I can do a border using masking ganache (either straight or squiggly lines around the sides) and on top I'll pipe out some shells using stabilized chantilly cream flavoured with hazelnut liqueur.

I can finish with a sprinkling of caramelized hazelnuts.
__________________
jasonr is offline   Reply With Quote
Old 03-24-2009, 08:35 PM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Pictures please Jason. Since we don't get to taste it we need to at least SEE it.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-24-2009, 08:37 PM   #15
Senior Cook
 
Join Date: Mar 2009
Posts: 129
I would love to see a picture of it as well. It sounds delicious.
__________________
themonkeytree is offline   Reply With Quote
Old 03-24-2009, 08:41 PM   #16
Senior Cook
 
Join Date: Apr 2004
Posts: 375
I'll definitely take a photo when I make it this weekend.

It's going to be one of the desserts at my parents' passover seder coming up in a few weeks.
__________________
jasonr is offline   Reply With Quote
Old 03-29-2009, 01:05 AM   #17
Senior Cook
 
Join Date: Apr 2004
Posts: 375
Well here it is.

I thought it worked pretty well overall, even if there were a few glitches with the masking ganache on the side. (I probably should have let the cake freeze a little longer before pulling the acetate off, which is what caused some of the stripes not to imprint). Next time I will use caramelized hazelnuts instead of the drizzled dark chocolate on top.

So the final cake:

Three layers of flourless chocolate / almond sponge, filled with coffee milk chocolate mousse, topped with frangelico whipped cream (stabilized with gelatin) with ganache stripes on the sides and drizzled dark chocolate on top.
Attached Thumbnails
Click image for larger version

Name:	Cake1.jpg
Views:	120
Size:	82.7 KB
ID:	7053  
__________________
jasonr is offline   Reply With Quote
Old 03-29-2009, 09:22 PM   #18
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
gotta tell you that cake is awesome. now can i have a piece?
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 03-29-2009, 09:45 PM   #19
Senior Cook
 
Join Date: Apr 2004
Posts: 375
A virtual piece :)

Actually, I've now decided that the cake is out the window. It is being replaced with something much simpler and better.

Flourless chocolate cake discs (3 inches) topped with a scoop of home-made Tahitian vanilla bean ice cream, drizzled with a generous amount of hot chocolate sauce.

I just tested the flourless cake tonight. It's not as rich as the cake I usually use for this recipe (which uses flour) but it should still do the job.
__________________
jasonr is offline   Reply With Quote
Old 03-29-2009, 11:20 PM   #20
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,934
Oh, Jason, that cake looks gorgeous and your new idea is oh so decadent.

Sorry everyone who wants the caramel mousse, I will get it to you - I have been snowed under with tastings for my weddings, baking for two events this week and looking after my Dad.

It will come very soon!
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.