RICOA CHOCOLATE MOUSSE AND CAKE: Oven 350 F FOR CAKE: Put in a bowl and bneat 2 minutes. High speed 1/3 cup sifted Ricoa breakfast cocoa ½ cup all purpose flour ¼ cup plus 2 tbsps sugar ¼ tsp baking soda Pinch baking powder ¼ tsp salt 3 tbsps Margarine 2 tbsps water ½ tsp vanilla 1 egg Bake in a 9 ½ inch round spring form pan. 3 inches high at 350F for 16 minutes. Set aside to cool. 1. BAKE FILLING: or micro on high 4 minutes then mix, then micro for 4 minutes Over a double boiler, combine: 1/3 cup sifted RICOA breakfast cocoa, 1 tbsp coffee, ¾ cup sugar, 2 tbsps unflavored gelatin, 3 egg yolk 2 ½ cups evaporated or fresh milk pour 2 ½ tbsps cornstarch. Mix with wire whisk unto creamy. Remove from fire and add 2 tbsps rum. In a separate bowl, beat 3 egg whites until stiff. Fold into chocolate mixture, pour into cake. Freeze for 1 hour. 1. Meanwhile, beat 1 very cold MAGNOLIA ALL-PURPOSE CREAM at high speed for 1 ½ minutes with mixer. Then add 1 tbsp confectioner’s sugar, then refrigerate for 1 minus. 2. Loose out sides of pan with spatula. Garnish top of RICOA chocolate mousse cake with cherries. Top with RICOA dark sweet chocolate curls. (use vegetable peeler or grater to achieve curls, or a sharo knife). 3. Keep refrigerated until ready to serve.
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