RICOA CHOCOLATE MOUSSE AND CAKE by danieldiolanda

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									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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