Mastering the Art and Craft of Baking

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Dark Chocolate Mousse Cake:

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With three shades of chocolate, this decadent mousse cake is as pleasing to the eye as it is to a sweet tooth. For the real recipe please visit: Martha Stewart.

Here is the large amount of things you will need for this one recipe :

For the Chocolate Mousse
Ingredients Directions:
  1. Put 2/3 cup cream into the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form. Transfer to a bowl and refrigerate for 1 hour.
  2. Place 2 egg yolks in a clean mixer bowl fitted with the whisk attachment and beat on high speed until pale and frothy. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small saucepan. Cook for about 1 minute or until large clear bubbles form. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high and mix until slightly thickened. Now, stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
  3. Add one-third of bittersweet-chocolate mixture to the whipped cream and whisk to combine. Add remaining bittersweet-chocolate mixture and continue whisking until evenly incorporated. Press through a large-mesh sieve into a large bowl; discard any solids.
  4. Now, repeat entire recipe, substituting milk chocolate for the bittersweet.

For the Chocolate Cake
Ingredients: Directions:
  1. Preheat oven to 350 degrees. Place three 6-ounce ramekins on a rimmed baking sheet that has been coated with cooking spray; set aside.
  2. Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/8 cup water; mix on medium-low speed until smooth, about 3 minutes.
  3. Divide batter evenly among prepared ramekins. Bake until a tooth pick inserted into the centers comes out clean, about 15-20 minutes. Transfer to a wire rack and let cool completely. Run a knife around sides of cakes and unmold.
  4. Cut each cake to about 1 inch high. Transfer to a baking sheet and cut three 10 3/4-by-4-inch strips of parchment paper. Wrap the parchment paper around base of each cake, keeping bottom level with the baking sheet. Secure parchment paper with tape; set aside.
  5. Transfer the dark chocolate mousse to a large pastry bag fitted with a large round tip and pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
  6. Chop semisweet chocolate into fine pieces and make chocolate disks. Before serving cakes, remove parchment paper and garnish with chocolate bits.
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