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Cupcakes

Alejandra's cake

This is a simple but delicious recipe. They are so good that they deserve to be on the Red Carpet. It´s a perect blend of Chocolate Mousse and Chocolate Cake.

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • 1 box Signature Swiss Chocolate Cake Mix
  • 1 1/2 cups Heavy cream
  • 8 ounces Chocolate. You can use bittersweet or semisweet chocolate, depending on how sweet you want your mousse to be. If you want to use bittersweet chocolate, you can always add sugar.
  • 4 eggs, separated
  • 2 teaspoons Vanilla
  • Pinch of salt (optional)
  • TO DECORATE:
  • Mascarpone cheese
  • One bar of dark chocolate
  • Peppermint leaves
  • A few dry cranberries

Baking Instructions

  1. TO MAKE CAKE:
  2. Follow the instructions on the box, adding one teaspoon of vanilla during mixing.
  3. Bake, then allow to cool.
  4. TO MAKE MOUSSE:
  5. Use an electric mixer to whip the heavy cream until it forms soft peaks.
  6. Melt the chocolate and butter together in a double boiler.
  7. Beat the egg yolks well with a fork. Slowly add them to the chocolate mixture.
  8. Add the vanilla and remove the mixture from the heat.
  9. Add a scoop of the whipped cream to the chocolate mixture and stir it in.
  10. Whip the egg whites and salt until they form stiff, white peaks.
  11. The chocolate mixture should now be slightly warm, not hot. Fold the chocolate into the rest of the whipped cream.
  12. Fold in the egg whites. Stop folding as soon as there are no longer any white lumps. Cut strips of aluminum and put it around the cake leaving 6cm, this will help to shape the chocolate mousse.
  13. add some of the mixture over the little cakes.
  14. Refrigerate overnight, or until the mousse sets.
  15. TO DECORATE:
  16. beat the mascarpone cheese till this looks like cream , put it on the top of the mousse and decorate with some zest of dark chocolate ,one cranberry and one leave of peppermint .

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Tips

Keep cakes from sticking to cake pans

Keep cakes from sticking to cake pans

I always line my cake and brownie pans with parchment paper. Even teflon coated pans will sometimes stick if you're baking a dense cake such as chocolate. Parchment paper will allow your cake to slide right out. Guaranteed!


Moist, & Fudgy Brownies

Moist, & Fudgy Brownies

To get a extra moist and gooey brownies only add applesauce as an ingredient, substituting in exact measurements for all other called for ingredients i.e...1 egg=1/4 cup applesauce, 1/2 cup oil=1/2 cup applesauce, you get the picture. Add any water that is listed to add. Baking times do not change. You will not be disappointed.





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