Ingredients: |
Ingredients: 1 Boxed chocolate fudge cake mix
For Cookies;
3/4 C flour
1/2 t. Baking soda
1/2 t. Salt
3 oz. semi sweet chocolate chips
2 oz. unsweetened chocolate, chopped or grated
1/2 C sugar
1/4 C Brown sugar
4 T, butter, softened
1 Egg
2 t. Vanilla
For Kahlua Mousse:
9 oz. semi sweet chocolate chips
1 1/3 C heavy cream, divided
3 T. Sugar
1/2 C. Kahlua
2 T. Vegetable Oil
1 T. Vanilla
For Assembly:
1/3 C cold milk
2 T. Kahlua
Chocolate Ganache Glaze:
9 oz. semi sweet chocolate chips
1 C. Heavy cream
3 T. Butter, cut into pieces
3 T. Sugar
Lemon Leaves:
7-8 Fresh Lemon Leaves
6 oz. semi sweet chocolate chips or white chocolate chips or half and half
|
Directions: |
Directions:Bake two layers of chocolate cake as directed on box. Set to cool on a cooling rack.
Make the chocolate cookies:
Pre-heat oven to 350º
In a medium bowl, using a wire whisk, whisk together the flour, baking soda and salt. Pour onto a sheet of waxed paper. Set aside.
In the food processor, combine both chocolates and both sugars, process for about 30-45’ seconds until chocolate is chopped. Add the butter, egg and vanilla and process for 20-30 seconds until well combined. Add the flour mixture and pulse a few times until just combined.
Drop by the Tablespoonful onto a cookie sheet and bake for 15-18 minuets. Cool the cookies on the cookie sheet for a couple minutes then transfer to a cooling rack to cool completely. Continue to bake off all dough. Cool all cookies.
Make the Kahlua Mousse:
Place the metal mixing bowl from the kitchen aide into the refrigerator to chill.
Place chocolate in the food processor. Process 20-30 seconds until finely ground. In a small saucepan, combine the 1/3 C of heavy cream and the sugar. Bring up to almost a boil, using a wooden spoon to stir towards the boiling point. Immediately remove from heat. With the motor of the processor running and the chocolate mixture still inside, add the hot cream and process 10-20 seconds until chocolate is completely melted. Scrape the chocolate mixture into a bowl and cool to tepid.
Using the wire wire whisk and the refrigerated bowl, add the remaining cold cream to the bowl and whisk to soft mounds. Do not over beat. Remove bowl from mixer and by hand using a spatula, fold 1/3 of the tepid chocolate into the cream, being careful not to breakdown the cream. Add remaining chocolate and incorporate well but carefully. Replace entire bowl back into the refrigerator. Chill well.
Begin to assemble the cake:
In a bowl large enough to dip whole cookies, add the Kahlua and the cold milk. Set aside.
Cut out a piece of waxed or parchment paper and place onto the bottom of a springform pan. Place a cardboard cake circle onto the paper lined bottom of the springform pan, place the first cake layer into the pan. (The springform pan should be as snug as possible around the cake layer). Scrape out half the Kahlua Mousse to cover the cake layer. Spread the Mousse evenly over the cake.
Dip approximately 8 whole chocolate cookies one at a time into Kahlua and milk mixture, allowing to soak up mixture for a few moments. Arrange them as close as possible to each other (I break them in half for a better fit). Place cookies until entire layer forms, using cookie crumbs to fill in any empty spaces. Pour over any remaining milk mixture.
Place the remaining chocolate Kahlua Mousse over the cookie layer, spreading evenly. Cover entire cake with plastic wrap and refrigerate for a minimum of 3 hours, best to refrigerate overnight.
Make Lemon Leaves:
Using the freshest leaves possible, melt chocolate in a small bowl, temper chocolate until mostly spreadable. Use a small spatula to spread chocolate onto the backs of each lemon leaf. Lay in a single layer onto a cookie sheet. Keep refrigerated until ready to place onto cake.
Make the Chocolate Ganache Glaze:
Place the chocolate chips into a medium glass bowl. In a small saucepan combine the heavy cream, sugar and butter. Cook over medium heat using a wooden spoon to stir, until mixture comes to boiling point. Remove from heat. Let stand for 30 seconds. Begin to pour the heated cream mixture over the chocolate chips. Gently stir with spatula. Cool the Glaze until it starts to thicken. Stirring occasionally but gently so as not to form bubbles.
Prepare a cookie sheet, line with waxed paper and place a cooling rack large enough to hold cake on top. At this time crush remaining cookies into crumbs. Place into a bowl you can easily grab out crumbs.
Unmold the Cake:
While Glaze is cooling, remove the cake from refrigerator. Using a hair dryer, blow warm air around sides of springypan until sides begin to release. You can also run the back of a butter knife around the inside to help release the cake. Once Cake is released, carefully remove outer pan by opening the pan fully and pushing Cake from bottom out. If the mouse is too drippy place the unmolded cake back into the refrigerator. When cooled, Place cake onto prepared rack.
Begin to pour the glaze over the top of the cake. Puddle exactly in the middle first, allow the Glaze to spread, pouring in circles to an outer ring over the cake. Glaze should drip,down side of cake. While Glaze is still wet, but not dripping, begin to place cookie crumbs around sides a little at a time until all sides are completely covered.
Replace cake into refrigerator to set up. Just before serving the cake, peel lemon leaves off the chocolate. Place chocolate leaves onto top of cake. Enjoy. |
This recipe for Kahlua Chocolate Mousse Cake is from