Olive Garden Black Tie Mousse Cake
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Black Tie Mousse Cake
Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.
Layer 1 Chocolate cake "crust":
1 Cup sugar
1 Teaspoon vanilla
1/3 Cup Dutch baking cocoa
1/2 Cup flour
Preheat oven to 350. Lightly grease bottom only of a 9 inch springform pan. In medium bowl cream butter and sugar. Add eggs, beating well after each addition; add vanilla and mix well. Add flour and cocoa and mix well toc ombine. Batter will be stiff. Spread in pan. Set aside
Layer 2 Baked Chocolate cheesecake:
8 Ounces Philadelphia cream cheese, softened
1/2 Cup ricotta cheese
3/4 Cup sugar
1 Ounce unsweetened chocolate, melted and cooled
1 Tablespoon flour
In large bowl cream cheeses with sugar until smooth. Add small amount to melted chocolate and combine well, add chocolate mixture and beat until well combined. Add eggs and flour and beat well. Smooth over top of cake batter in pan. Bake at 350 for 25-30 minutes or until cheesecake isset in center. Cover with foil during last 10 minutes to prevent over browning. Remove from oven and cool.
Layer 3 Italian mousse:
3/4 c. heavy whipping cream
12 oz marscapone or Philadelphia cream cheese, softened (or 6 oz of each)
1/4 c. sugar
1/2 tsp. vanilla
1 T. cold water
1 T. boiling water
1 tsp. unflavored gelatin
Beat cream until stiff. In seperate bowl beat cream cheese with sugar and vanilla until smooth. Combine with cream and fold to combine. In small bowl soften gealtin in cold water for about 1 minute. Pour boiling water over gelatin and stir to dissolve gelatin. Cool five minutes. Fold into cheese mixture until just combined. Spread mixture over baked cheesecake layer and chill well ( freeze the cake at this point works well and makes spreading the final layer easier).
Layer 4 Dark chocolate/white chocolate ganache:
10-12 oz (1 bag) dark chocolate (Guitard double chocolate chips work great) or semi-sweet chocolate chips
1 c. heavy whipping cream
2 T. butter
1/4 c. Guitard white chocolate chips
1 1/2 c. Nestle mini chocolate chips
Heat cream and butter over low heat until just boiling (may also microwave). Place dark chocolate chips in large bowl. Reserve 2 T. cream mixture. Pour cream mixture over chips and let set about 2 minutes, or until chips begin to melt. Stir to combine. Repeat for white chips using reserved cream mixture. melted . Let cool slightly until spreading consistency. Using a sharp knife gently run blade around edge of cake to loosen. Remove cake sides from pan and place bottom with cake on serving plate or stand. Spread frosting over top and sides. Drizzle white chocolate lightly over top. Using a knife or toothpick run it lightly over top to swirl to create desired effect. Press mini chips into frosting on sides until completely coated to create a "crust". Top edges with mousse frosting. Chill well and serve. Serves 12-16.
1/2 heavy whipping cream
1/4 c. powdered sugar
1/8 c. baking cocoa
1/8 tsp. vanilla
Combine all ingredients and whip until peaks form. Pipe generously around cake top edge, and center.
This is an original Meemo's Kitchen recipe include and post full and
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