ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
For the cake and mousse:
1 18 .25-ounce box devil’s food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks)
unsalted butter, diced
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
For the shell and sauce:
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
The aforementioned Black Friday brings with it some of the biggest sales during the busiest of shopping seasons, but it’s the so-called five-fingered discount Perry Farrell alludes to in Jane’s Addiction‘s ‘Been Caught Stealing’ that always affords the best prices. “When I want something/I don’t want to pay for it/ I walk right through the door,” he sings, followed by, “It’s mine/ Mine all mine.” Let’s go
Fluffy French Toast
Original recipe makes 12 slices
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
- PREP 10 mins
- COOK 20 mins
- READY IN 30 mins
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Hello everyone :) I hope you all are having a wonderful weekend! It is a brisk and finally sunny day here today. We are about to go walk downtown to visit some friends. I will take some pics of all the old wooden New Englander Homes we walk by on the way. They look like Ginger Bread Houses.
First I wanted to write a quick post on boys and when they should leave home. In our society boys are expected to leave home anywhere from the age of eighteen to twenty years. For most young men this is much to young and an unrealistic expectation. Obviously a young man can and will make his own decision as to when he should become completely self-sufficient. One of my observations though, is that some young men and their parents feel the need to conform and fit into what American society dictates as the “right age to move out” whether or not it is really what they want.
According to the newest Scientific Research the male mind does not even finish developing until it is twenty-six to forty years old! http://phys.org/news/2010-12-brain-fully-mature-30s-40s.html This explains why many of the men of the Bible lived with their parents literally right up until the time they married which could be up to forty years old. In fact marriage is the only reason given for men to leave their fathers and mothers. Jesus although He never married did not even start His lifes work (His mission) until He was thirty years old, not eighteen not twenty-one, but thirty years old.
Men need to be mentally, physically and spiritually strong in this world, now more than ever. Think about all that they are up against. A man could quickly have his body, mind or soul destroyed if he is not fully developed and therefore strong. Think about it like this: What if you were to plant a tree next to a raging river which often overflowed its banks in an area where there were regularly hurricane force winds. If you truly wanted to see the tree survive you would first nourish and tend it in your home until it was tall, thick and solid and could withstand all the assaults of the world. You would most certainly not plant it out in the winds when it was still tender and bendable.
Check out the rest of this great article @ http://mylifeasahomeschoolinghousewife.wordpress.com/2014/11/08/giving-young-men-time/
The most famous Norman Rockwell WWII paintings, “Freedom of Want,” was one of four paintings in a series, the “Four Freedoms,” that Rockwell created during World War II. It may not have been meant to commemorate Thanksgiving, but the painting embodies the spirit of family and Thanksgiving.
To all our military veterans and our fallen heroes, thank you for your service and your sacrifices for America and her people. Without your courage and willingness to do what others can’t or won’t, America is still the greatest and safest nation on Earth.
Bless you all on this Thanksgiving. You are our heroes, and most of America embraces and remembers the enormity of what you have done in the name of liberty.
“But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”
- Romans 5:8
The other day I was helping (by helping I mean sitting at the breakfast bar drinking coffee and watching her) my wife make dinner when I asked her if she remembered the pasta dish she used to make that was kind of like a lasagna casserole.
Having no idea what I was talking about, she asked me to describe it.
“You know? It had noodles, sauce, and some kind of cheese like ricotta or cottage cheese mixed in…and mozzarella on the top…and you baked it…” I explained as eloquently as our eight year old might have.
“Not ringing a bell, I think I would remember that.”
“I know you made it several times, even for a few family gatherings.”
“Look through the recipes; if I made it as many times as you say, I’m sure it’s in the recipe book.”
So, since my drinking coffee wasn’t contributing much to the dinner prep. effort anyway, I retrieved the green binder that contained, at least it seemed, a printed or handwritten copy of everything we have had for dinner and desert for the past 23 years and began my search.
Though a yellowed and torn recipe happily brought me back in time to a conversation my future wife and her future mother-in-law had about my favorite food, my walk down recipe memory lane failed to produce what I was looking for.
“Well, I looked through all of them and couldn’t find it.”
“Maybe it fell out of the book…Or, maybe I never made such a thing and it’s all in your head, you know your memory isn’t what it used to be.” She joked.
“I suppose you’re right.”
One thing led to another, we ate dinner, I practiced football outside with our youngest, showers, making school lunches for tomorrow, bedtime stories, TV…
Long story short, life went on and I forgot (my wife could be on to something about my memory) all about the mystery dinner I supposedly used to love.
Forgot about it, that is, until yesterday when I got home from work to find a surprise in the oven.
Turns out my wife not only didn’t forget, she went online, found something she thought was similar to what I described, bought all the ingredients, and made it just for me.
And it was fantastic.
In the overall scheme of life, this was not the grandest of gestures. It was however, a wonderful, unselfish, and thoughtful act, performed for no other reason than love and an internal desire to please someone else and make them happy. This is why true Christians worship and serve Christ.
I hear all the time that Christians only worship and serve Christ because we are told we have to, because we are threatened with eternal damnation if we don’t, or because we are brainwashed into doing so; nothing could be further from the truth.
We serve and worship Christ because we want to, because we love Him, because we deeply appreciate what He has done for us, and because we all have a genuine and sincere desire to please Him and make Him happy.
PS. In case you’re wondering, yes, I do in fact have the world’s greatest wife.
Check out other great articles from The Isaiah 53:5 Project @ http://thei535project.wordpress.com
Almost-Famous Molten Chocolate Cake
For the Cakes:
6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
For the Fillings and Toppings:
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream
Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.
Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.
How To Assemble the Cake:
Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.
Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.
Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.
Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Plug the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.