WHITE CHOCOLATE MOUSSE CAKE
WITH PASSIONFRUIT
Vit chokladmoussetårta med passionsfrukt
On a dark, viscous almond cocoa layer you spread a snow-white cover of white chocolate mousse topped with passionfruit. Can it get any better?
1 cake = 8 pieces
10.6 oz almond paste
2 eggs
2 tablespoons cocoa
Filling:
1.2 cups heavy cream
7 oz white chocolate
2 egg yolks
2 tablespoons citrus liqueur, e.g. Cointreau or Limoncello
Decoration:
2 to 3 passionfruits (oh, how I love them!)
Heat the oven to 350F.
Grate the almond paste and stir in eggs and cocoa. Pour in a greased, breaded springform pan, diameter approx 9 inches, and bake in the lower part of the oven for about 20 minutes. Allow to cool and then gently loosen the cake. Wash and dry it and put the cake back in.
Beat the cream. Melt the white chocolate on low heat over a waterbath so that it just softens up, then remove and stir until it melts. White chocolate is extra heat sensitive.
Beat the egg yolks in a large bowl. Add the chocolate while stirring vigorously, then stir in the alcohol and last the cream. Spread this mousse over the cake in the pan, cover with plastic foil and freeze for at least 3 hours.
Split the passionfruit and scoop out the pulp. Spread it out on top of the mousse and allow the cake to be in room temperature approx 30 minutes before serving.
Enjoy!
Bella
WITH PASSIONFRUIT
Vit chokladmoussetårta med passionsfrukt
On a dark, viscous almond cocoa layer you spread a snow-white cover of white chocolate mousse topped with passionfruit. Can it get any better?
1 cake = 8 pieces
10.6 oz almond paste
2 eggs
2 tablespoons cocoa
Filling:
1.2 cups heavy cream
7 oz white chocolate
2 egg yolks
2 tablespoons citrus liqueur, e.g. Cointreau or Limoncello
Decoration:
2 to 3 passionfruits (oh, how I love them!)
Heat the oven to 350F.
Grate the almond paste and stir in eggs and cocoa. Pour in a greased, breaded springform pan, diameter approx 9 inches, and bake in the lower part of the oven for about 20 minutes. Allow to cool and then gently loosen the cake. Wash and dry it and put the cake back in.
Beat the cream. Melt the white chocolate on low heat over a waterbath so that it just softens up, then remove and stir until it melts. White chocolate is extra heat sensitive.
Beat the egg yolks in a large bowl. Add the chocolate while stirring vigorously, then stir in the alcohol and last the cream. Spread this mousse over the cake in the pan, cover with plastic foil and freeze for at least 3 hours.
Split the passionfruit and scoop out the pulp. Spread it out on top of the mousse and allow the cake to be in room temperature approx 30 minutes before serving.
Enjoy!
Bella
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