Biscuit:
100 g cl. oils, room temperature
1/2 st. Sahara
1/2 tsp vanillin
50 g chocolate
1 egg
1 1/4 st. flour for cakes
2/3 tsp soda
1/2 tsp salt
2/3 st. water
Coconut mousse:
1 st. sweet coconut flakes
1 st. milk
2 tsp starch
2+2 tbsp milk
2 tsp gelatin
2 tbsp coconut liqueur (Malibu)
3/4 st. cream
Chocolate mousse:
2 eggs
4 tbsp Sahara
4 tbsp starch
350 ml milk
100 g chocolate
1 tbsp gelatin
1/4 st. milk
1 st. cream
Biscuit.
Preheat oven to 170C.
For one cake, grease and line a 9" (23 cm) tin with parchment. For 4 cakes, a 10" (25 cm) square tin (or whatever size fits).
Grind butter with sugar until white, add vanillin, melted and cooled to room temperature, chocolate, and beat everything with a mixer at medium speed. Continuing to beat, add the egg. Separately sift flour with baking soda and salt. Pour the flour mixture into the butter-egg mixture in 3 steps, alternating with water (also in 3 steps), kneading with a mixer. The resulting homogeneous (consistency of thin sour cream) dough into the prepared form, shake slightly so that air bubbles come to the surface.
Bake for 30-40 minutes, checking for readiness with a match. Cool down. For cakes, cut out disks from biscuits that are slightly smaller in size than the molds in which they will solidify. Also cut off the edges of the biscuit for a large cake so that there is a gap between the sides of the mold and the cake.
Coconut mousse.
Mix milk and coconut flakes(if there is no sweet, then add 4 tablespoons of sugar to milk). Bring to a boil, put on cheesecloth and squeeze well.
Mix 2 tbsp. milk with starch. Bring coconut milk to a boil again and add milk mixed with starch. Boil for about 2 minutes until thickened. Cool down.
Dissolve gelatin in the remaining 2 tbsp. milk, let swell for a couple of minutes and heat until completely dissolved.
Pour into chilled coconut mixture liqueur and gelatin, mix. Whip the cream and in 2 steps combine them with mousse.
Line a mold (or cake tins) smaller than the biscuit disc with cling film. Fill it with mousse, smooth it out and let it freeze in the freezer.
Chocolate mousse.
cook custard. Cool down.
Melt the chocolate and beat together with the cream (they should be the same temperature).
Dissolve gelatin in milk, let swell for a couple of minutes and heat until completely dissolved. Pour into cream and stir.
Whip the cream and gently fold into the cream.
Assembly.
cover the bottom of the form for solidification (preferably detachable) parchment paper, and the sides with a film (ideally acetate).
Put a biscuit on the bottom of the form, frozen coconut mousse on it and pour over the surface chocolate mousse. Cover with cling film and chill in the refrigerator for at least 3 hours.
Carefully release from mold and serve.
To tell the truth, this cake has become a kind of chocolate "revelation" for me .. And all because I am not a fan of "chocolate" and, on the contrary, I prefer non-chocolate cakes and pastries. Yes, and I don’t particularly like chocolate, except for dark chocolate with orange peel or with the taste of coffee)..Therefore, since I had such an opportunity to test myself in chocolate (participation in chefs_battle), I decided to make it with my favorite ingredients and add more coconut notes to the accompaniment of a chocolate-coffee-orange symphony) ..And , about a miracle! .. this chocolate- chocolate cake melted my "non-chocolate" heart).. The ranks of chocolate lovers have replenished). I dealt with some of the components of this cake, drawing chocolate patterns for the first time :-)..
I send the cake recipe to Tanyushin FM http://tania-bondarets.livejournal.com/89555.html.
The ingredients of my cake: biscuit "La Gioconda", coconut mousse with white chocolate, delicate chocolate biscuit without flour, chocolate and coffee mousse with orange zest and chocolate glaze. Decorated with chocolate pearls and chocolate elements.
Gioconda Chocolate Biscuit:
50 g yolks
20 g proteins
30 g flour
14 g cocoa
50 g almond flour
50 g powdered sugar
18 g melted butter
90 g proteins
45 g sugar
Mix in a mixer bowl almond flour, powdered sugar, egg yolks and whites. Beat until light fluffy mass. Mix flour with cocoa and add to almond mixture. Stir with a spatula.
Beat egg whites until stiff peaks with sugar, then gradually add them to the dough, mix gently. Next, add melted butter.
Put the dough on a baking sheet lined with parchment paper, bake for 7-10 minutes in an oven preheated to 200C.
Chocolate biscuit without flour (I made 2 of these biscuits so that it was enough for the upper and lower tiers):
135g chocolate(64%)
65 g butter
230 g protein
80 g sugar
65 g yolk
Chocolate with butter melt in a water bath. Beat egg whites with sugar until stiff peaks. Add egg yolks to chocolate mass and mix with a spatula. Next-Enter egg whites, gently stir and spread on a baking sheet lined with parchment paper in a thin layer. Smooth the mass and bake in the oven for 7 minutes at a temperature of 180C.
Coconut mousse with white chocolate
225g cream (33%0
135g white chocolate
100g coconut puree
125 g grated fresh coconut
8g gelatin
Chop the coconut, remove the shell, cut off the brown shell and grate on a very fine grater. Whip the cream to stiff peaks. White chocolate together with coconut puree melt in a water bath, mix with grated coconut. Mix the warm mass with gelatin pre-soaked in water and cool. Whip the chilled cream to stiff peaks and fold gently into the chilled coconut mass.
Chocolate coffee mousse with orange zest:
150 gr dark chocolate
2 tbsp milk
1 yolk
1 tbsp oil
7 gr gelatin
25g water
25 g strong coffee espresso
zest of 1 orange
190g cream33%
Melt chocolate with butter in a water bath. Pour gelatin with water. Mix the yolk with milk, grated orange zest and freshly brewed espresso coffee. Enter warmed up microwave oven swollen gelatin, then cool the chocolate mass. Meanwhile, whip the cream and fold gently into the mousse.
Chocolate glaze:
175ml water
100ml cream 33-35%
25g glucose syrup
125g sugar
62g cocoa
9g sheet gelatin
Soak gelatin in cold water. In a bowl, mix water, cream, sugar and glucose. Bring the mixture to 102C. Add cocoa and stir quickly with a whisk. Bring chocolate mixture to a boil and remove from heat. Add squeezed gelatin, stir and cool at room temperature to 35C.
Syrup for impregnation:
80g freshly brewed espresso
20 g coffee liqueur
This cake I have is two-tiered and the upper "floor" differs from the lower one only in size, so the assembly process is the same for both.
From the biscuit "Gioconda" and chocolate biscuit without flour, cut out circles of the same size (from the Gioconda-1, and from the second biscuit-3 pcs.)
Soak the Gioconda chocolate biscuit with syrup, lay on the bottom of a round shape, lining the bottom and sides with parchment or plastic wrap. Put a layer of coconut mousse on top of the "La Gioconda", then lay the first chocolate biscuit (no need to soak, it is already quite moist and tender). Put chocolate and coffee mousse on top of the biscuit, then the second biscuit, then another layer of coconut mousse and complete our "choco-construction" with the third chocolate biscuit. 
Send the cake to the refrigerator for several hours. As a result, I got 2 such cakes: medium in size and small:
Cover the finished cake with chocolate glazing (it is convenient to do this by placing the cake on a wire rack, and the wire rack itself on a baking sheet, where excess glazing will drain):
and send it back to the refrigerator, then decorate with chocolate elements.
Since the decor of the cake had to be made in the style of "Art Deco" (or, more correctly, as I later found out: "Art Deco"), these "chocolate elements" with which it is decorated upper tier, I tried to draw it myself, but ... since I did it for the first time, it didn’t turn out quite the way I planned (as it turned out, working with chocolate is oh so hard! :-) ..
As for the glaze: I really liked its texture, glossy effect, but ... the cake on which it will lie down must be perfectly even in shape, otherwise this glaze will emphasize all its "unfavorable" places.
This chocolate cake, despite the presence of chocolate in almost every part of it, in the end came out not at all cloying, not very sweet, with a delicate texture of biscuits and airy cream mousses with harmoniously intertwining flavors of coconut, chocolate, coffee and orange. Although I am not a fan of chocolate, but, to be honest, I really liked this cake! ..
I recommend it to you, even if you, like me, still don’t really “favour” chocolate cakes ;-)! ..
Recently, I came across coconut milk on the shelf of the store, and I immediately became interested in what can be prepared from it. Since I have a sweet tooth, I looked into the dessert book and immediately found mousses with coconut milk. I will tell you about the ones that I liked the most.
I liked the chocolate and mango mousses the most. Chocolate - for its ease of preparation, and mango - for its tender and pleasant taste. Such desserts can be easily prepared on weekdays, and if they are originally decorated and served on beautiful wine glasses, you get an unusual holiday dessert.
Chocolate mousse with coconut milk
A very simple mousse recipe, just mix all the ingredients, use a confectionery syringe to put it in wine glasses and, behold, ours air mousse ready. Mousses with coconut milk are prepared very quickly, but it will take no more than 10 minutes to prepare this.
Cooking method:
Open the coconut milk, transfer to an open cup and refrigerate overnight. By morning it will thicken.
Mix milk with the rest of the ingredients. Beat the mousse thoroughly with a mixer until a homogeneous airy mass is obtained.
Chocolate mousse with coconut milk is ready! Serve it in beautiful wine glasses, decorating with a pastry syringe.
Mousse with mango and coconut milk
I liked the mousses with mango the most, it turns out very tender and delicious dessert. It is very easy to prepare and has a pleasant mango taste, enhanced by a hint of coconut.
Ingredients:
Cooking method:
Dilute gelatin with half a liter of water and leave to swell for half an hour.
Boil coconut milk in a small saucepan along with sugar and, reducing heat, add swollen gelatin. Boil over low heat, stirring constantly, until the gelatin dissolves. Remove the mixture from the stove and let it cool down.
Rinse the mango and run a knife along the pit. Separate the halves from each other, peel and remove the stone. Finely chop the mango pulp in a blender.
Whip the cream with a mixer until peaks. When the jelly mixture has cooled, add mango to it, pour in the cream and beat with a mixer for about 5 minutes. Pour the finished airy mousse into molds or glasses and refrigerate for 3-4 hours.
Garnish the finished mango mousse with slices fresh fruit or berries. Serve chilled.
Bon appetit!
2 thin layers of coconut dacquoise, mango compote, coconut and mango mousses. Very tasty, not sugary and tender. Everyone who tried this cake was delighted!
At first glance, this is a complex and multi-level recipe, but if you prepare all the products in advance and plan the procedure, then everything, in general, is not so difficult and long!
Dacquoise:
50 g finely shredded coconut
50 g almond flour
70 g powdered sugar
35 g sugar
3 egg whites
The biscuit needs to be prepared the day before so that it rests. It is better to store it until use in the refrigerator, tightly wrapped in cling film. My almond flour is made from unpeeled almonds, so the color of the flour is dark. From white almond flour, the biscuit will be light in color.
- Preheat the oven to 150C. Line a 40x30 baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine powdered sugar, almond flour and coconut flakes, mix well.
- Beat egg whites until stiff, gradually adding sugar. Add the dry mixture to the egg whites and fold gently with a silicone spatula.
- Put the mass on a baking sheet and level with a layer of the same thickness.
- Bake the cake for 15 minutes. He must not dry out. Should be slightly soft on the inside.
- Remove the cake from the mat and let cool completely. Then wrap tightly in cling film and refrigerate overnight.
- The next day, cut out 2 squares of 18x18 cm and 19x19 cm from the biscuit.
- Tighten the flat surface cling film, install a frame 18x18 cm, lay an acetate film and put a biscuit on the bottom.
Coconut mousse:
70g coconut flour or shredded coconut
130 ml coconut juice (can be replaced with milk)
130 gr mascarpone cheese
2 tbsp Sahara
3 g gelatin + 30 ml milk
1 egg white
65 gr sugar
20 ml water
All foods must be at room temperature.
- Place the coconut flour and juice in the bowl of a food processor and beat for 1 minute, so that the coconut releases all the flavor and cream contained in it. Rub the resulting mass through a fine sieve to get rid of the grains. Take 130 grams of coconut mass.
- Soak gelatine in milk. Beat mascarpone with coconut mass and sugar. Melt the gelatin in a water bath, mix a spoonful of coconut cream into the gelatin, mix and pour into the total mass, mix until combined.
- Italian meringue:
Place sugar and water in a saucepan and bring to a boil, shaking the saucepan occasionally, do not stir. Meanwhile, beat egg whites to soft peaks. When the syrup reaches 118C, pour it into the whites in a thin stream, continuing to beat. Beat for a couple more minutes to cool the mass.
- Connect the meringue and coconut cream, stir gently until smooth.
- Put the mousse in a frame on a biscuit, level the surface, knock a little on the table to remove air and bring the mousse to the horizon. Put in freezer.
Mango coolie:
250 gr mango pulp
70 g sugar (depending on the sweetness of the fruit)
citric acid on the tip of a teaspoon
3 g gelatin + 20 ml water
100 ml water
2/3 tsp potato starch+20 ml water
Peel and cut mango small cubes or thin straw. Put the mango, sugar, citric acid, water and simmer a little over low heat for 5 minutes until softened. If liquid evaporates, add some water. Soak gelatin in water. Dissolve starch in water and add to a saucepan. The syrup will thicken a little. Remove from heat and add the swollen gelatin, stir until completely dissolved. Let cool.
- Remove the mousse frame from the freezer and spread the mousse on top in an even layer. To freeze.
Mango mousse:
200 gr mango puree
1 tbsp Sahara
50 ml water
6 g gelatin + 30 ml milk
400 ml whipping cream
Cream patisser:
300 ml milk
3 egg yolks
150 gr sugar
25 gr starch
Soak gelatin in milk. Prepare cream patissier. Add the swollen gelatin to the hot cream and stir. Cover with foil and let cool.
- In the meantime, put the puree, sugar and water into a saucepan and simmer a little for 5 minutes. Puree with a blender or food processor, rub through a sieve. Let cool.
- Whip the cream to soft peaks, gently fold in the mango puree and the patissier cream.
- IN silicone mold lay out ½ of the mango mousse, set the frozen center with the biscuit down in the middle and drown it a little, fill the free space with mousse and lay the 19x19 cm biscuit on top, pressing a little. To freeze.
Mirror Glaze:
75 gr water
150 gr sugar
150 gr inventory syrup
100 ml milk
50 ml condensed milk
100 gr white chocolate
12 gr gelatin sheets
½ tsp titanium dioxide (white dye)
orange dye
Soak gelatin in water. Put water, sugar and inventory syrup in a saucepan and bring to 105C, remove from heat, add milk, then chopped chocolate and condensed milk. Stir until chocolate dissolves. Squeeze out the gelatin and add to the glaze. Add dissolved in 1st.l. water titanium dioxide and orange dye. Strain the frosting through a sieve tumbler. The mass must be absolutely homogeneous.
- Remove the cake from the freezer, turn over and remove the silicone mold. Put something stable 15 cm high in a deep baking sheet (I used a metal mug), put the cake on top. When the icing has cooled to a working temperature of 30-35C, start pouring the icing abundantly into the center of the cake until the entire surface of the cake, including the sides, is covered. The cake is covered with icing in 1 layer and is not leveled with anything. Allow the icing to harden a little, about 5 minutes. Carefully “bend” the drops of icing hanging from the cake with a knife under the bottom, decorate and refrigerate.
- Collect the glaze that has drained into the baking sheet and leave to be stored in the refrigerator. Before reuse heat up to operating temperature. If necessary, for uniformity, pierce with a blender.
- Decorate the cake and put it in the refrigerator for several hours so that it thaws slowly.
Bon appetit!
Cake-mousse "Raspberry-coconut"
Ingredients:
For the base:
2 large squirrels
a pinch of salt
100 g powdered sugar
30 g coconut flakes
35 g ground almonds
Crispy Layer:
50 g corn flakes
50 g white chocolate
Raspberry Jelly:
700 g raspberries, fresh or frozen
90 g sugar
15 g gelatin powder or gelatin sheets 4.5 sheets
Coconut mousse:
500 ml cream 33% chilled
70 g powdered sugar
300 g Greek yogurt, chilled
30 g coconut flakes
2 tablespoons liqueur or coconut rum
4 teaspoons gelatin powder (16 g) and 5 gelatin leaves
Additionally:
3/4 cup dried coconut
All ingredients must be at room temperature. Coconut flakes and almonds - ground into flour.
In the bowl of a mixer, beat egg whites until frothy. Then add a pinch of salt and beat until stiff peaks. At the end of whipping, start adding sugar, spoon by spoon - slowly and gradually, beat until a thick and glossy meringue is formed. Add dry ingredients and stir gently to combine.
Prepare a form with a diameter of 23 cm, cover the bottom with parchment paper. Divide the dough and smooth out. Bake at 170°C for about 12 minutes, then lower the temperature to 150°C and bake for another 15 - 20 minutes until golden and crispy. Take out and chill.
Melt the chocolate in a water bath. Pour corn flakes into a bowl and mix with chocolate until smooth.
At the bottom of the cooled coconut meringue, spread the crunchy mass and spread evenly. Place in refrigerator until completely cool.
Place raspberries and sugar in a saucepan. Heat until sugar dissolves. Remove from heat and pass through a sieve. You should get 500 ml of raspberry puree.
At the same time, gelatin powder, add water and let stand for up to 10 minutes to swell. After this time, add hot raspberry puree and stir to combine. You can heat gently to dissolve (but do not boil!). Remove from fire, cool.
Prepare a form with a diameter of 20 cm, cover with a film, from below and on the sides. Pour thickened raspberry jelly, put in the refrigerator for several hours to solidify.
For coconut mousse:
Gelatin powder, pour 50 ml cold water, let stand for 10 minutes to swell. Place on fire and heat until gelatin dissolves. Remove from heat and let cool slightly.
Place the cream and icing sugar in the bowl of a stand mixer and beat until stiff peaks form. Add chilled Greek yogurt - beat on low speed to combine ingredients.
In the cooled gelatin, add 2 tablespoons of whipped cream and mix. Add 2 more tablespoons of cream and mix again. Then combine the two mixtures completely and mix.
At the end, add coconut flakes to the cream and coconut liqueur- to stir thoroughly.
Coconut flakes for decoration, fry in a dry frying pan, stirring often.
Remove the chilled base with a crispy layer from the refrigerator. Apply about half of the coconut mousse. Place in the freezer until it cools quickly and sets (keep the remaining coconut mousse in the refrigerator for this time). When the coconut mousse is in detachable form harden, put the frozen raspberry jelly on it, arranging it in the middle. Top with the rest of the coconut mousse from the fridge and spread evenly. Place the cake in the refrigerator until completely frozen. After this time, get out of the mold. Sprinkle the top and sides with coconut flakes.
Keep refrigerated.
Bon appetit!
