Welcome To Mommy Makings

This blog is for all those moms out there who love projects, but don't have a lot of time. I love to paint and sew and cook, and as a mother of two tiny ones, I never have time, so I am constantly searching for things to make myself a little trendier and ways to get dinner on the table fast. I don't claim to be any sort of craftista, but here you will find everything from recipes to jewelry, all do it yourself and always EASY!!! P.S if anyone has projects you'd like me to try please leave me a comment about it.

Monday, May 31, 2010

Black Tie Chocolate Mousse Cake

This cake is supposedly the same recipe as the famous Black Tie Mousse Cake from Olive Garden... I would have to say it probably is not. However, it was absolutely delicious and beautiful.... but it was so difficult that I have sworn to never do it again (regardless of how hard my husband begs.) In truth it was not that difficult, especially if you are familiar with custards or cooking with gelatin, I'm not. But the four layers make it time consuming, and when I was finally finished my kitchen was a disaster, but if you are feeling like an adventure and a lot of chocolate I would still recommend it.
Bottom Layer
1 pkg Devils food cake mix

2nd Layer
1 tsp knox unflavored gelatin
1 tbs cold water
2 tsp boiling water
4 oz semi-sweet chocolate chips
4 oz cream cheese
3/4 cup heavy cream
1/2 tsp sugar

3rd Layer
3 egg yolks
1/4 cup sugar
3 tbs flour
1 tsp knox unflavored gelatin
1 3/4 cups heavy cream
1 tsp vanilla extract

Top Layer
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Bottom Layer

Prepare cake according to directions, once cooled remove about half the cake and press into the bottom of a 10 inch cheesecake pan.

2nd Layer
Melt chocolate and cream cheese together and let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

3rd layer
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

Top Layer
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Refrigerate. Keep refrigerated for about 2 hours before serving. ENJOY!!!

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Original Recipe: recipezaar.com

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