Triple Chocolate Mousse Cake

I made this for my friend for her birthday. It's three layers of chocolate and it's really decadent! The bottom layer is a flourless chocolate cake. The middle is a bittersweet chocolate mousse and the top layer is a white chocolate mousse. Each layer is delicious on its own and overall it's a wonderful dessert with dramatic results.

This cake is not hard to make, just a bit time consuming. Each layers need to be made on its own and there's rest time between each layer. This recipe is originally from Cook's Illustrated, but I was inspired to make it because of this post from Annie's Eats. Annie had this problem where the bottom layer retracted from the cake once it cooled. I had the same problem. Instead of keeping the cake in a 9" springform pan, I trimmed the edges slightly and used a 8" springform pan. As for the decorations, I used a really beautiful old fashion doily my mom had as a template for the cocoa powder. If you plan to use cocoa powder as your decoration, don't cover the cake with plastic wrap, the static cling will ruin your design!! Here's the recipe, enjoy!

Triple Chocolate Mousse Cake
from Cook's Illustrated via Annie's Eats

For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
3/4 tsp. instant espresso powder
1 1/2 tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed

For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1 tbsp. granulated sugar
Pinch of salt

For the top layer:
3/4 tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1 1/2 cups heavy cream

For garnish:
Chocolate curls or cocoa powder

1. To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.

2. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.

3. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)

4. To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.

6. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.

7. To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring 1/2 cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.

8. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2 1/2 hours.

Spiced Pumpkin Cheesecake

As promised, this was the dessert for our Thanksgiving dinner. I decided not to make a pumpkin pie because I'm not really a big fan of pies. I hate working with pie crust and I wanted something special for our Thanksgiving dinner.

This recipe comes from the wonderful people at Cooks Illustrated. The cheesecake is pretty straight forward, but the handling of the pumpkin is unusual. You spread the puree pumpkin between six layers of paper towel and allow the excess water to be soaked by the paper towel. The result is a stronger pumpkin flavor with less water. I think that's such a great idea!!! I want to do it for all my pumpkin recipes.

The result is a wonderful creamy pumpkin cheesecake!! The pumpkin flavor is just right and I loved the texture of the cheesecake. I changed the crust to a shortbread crust instead of a graham cracker crust..but other than that, everything stayed the same. Try it!! It's wonderful!!

Spiced Pumpkin Cheesecake
from Cooks Illustrated Nov 2003 Issue

Crust (see note):
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted

Filling:
1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream

1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Note:

• *For my crust recipe, go here. To the flour, I also added 1/2 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg.
  
• To get a beautiful cut, run your knife in hot water, dry the knife and you will get a smooth cut. Clean your knife each time for perfectly smooth edges.
  

Thanksgiving dinner

Last night we had the second installment of our Thanksgiving dinner and I thought I would share my recipes with you. I didn't take pictures during our actual Thanksgiving dinner because I was completely exhausted after everything was done. So much time goes in planning and making Thanksgiving dinner and it's over in such a short time. Is it really worth all the effort?

Anyway, this past Thanksgiving was my first Thanksgiving at my new home and I'm happy to report that everything went well. The turkey was sooo delicious, it's a Cajun-Injected Spicy Turkey recipe from Emeril Lagasse. It was my first time using a meat injector and it's really a lot of fun!!! A little tip from me, make sure the needle is deep into the meat before you depress the plunger, otherwise, you'll have turkey marinade all over your house....(i hope my landlord is not reading this!!!) The turkey came out really moist and flavorful. The reviews from the recipe said it was really spicy, so I cut down on the cayenne and it was perfect.

My favorite part of the meal was the dinner rolls!!! This recipe comes from Average Betty. They are the best dinner rolls that I have ever made. I made this a few times before and I had success every time. It is a bit time consuming because it requires three rises, but it is soooo worth it!!!

No recipe to post for the stuffing..it's just stove top..yikes!! I had planned to make stuffing from scratch but Mr. G talked me out of it. Thank you!!!

Mr. G's favorite part of the meal was the garlic mashed potatoes!! I love this recipe as well. It comes from Cook's Illustrated, so it is more time consuming than most mashed potatoes recipe, but it's worth it. It's soooo good!! I cut down on the butter, but I don't think the potatoes suffered. I'm thinking of making croquettes with the left overs..but don't know how..any suggestions? Do I just mix veggies in it, top it with panko and fry? hm....HELP!!

The asparagus were just roasted briefly with olive oil, salt and pepper. Easy and tasty!

Overall, Thanksgiving was a success. I will post the dessert the next time. Dessert deserves its own post!! Hope all of you had a Happy Thanksgiving. Here are the recipes.

Cajun-Injected Spicy Turkey
From Emeril Lagasse

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning (recipe to follow)
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan

1. Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

2. Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

3. Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

4. When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

Creole Seasoning
adapted from Emeril Lagasse

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 1/2 tsp cayenne pepper (see note)
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1. Combine all ingredients thoroughly and store in an airtight jar or container.

Note:

• *Original recipe uses 1 tbsp of cayenne pepper, I decreased it so that the turkey wouldn't be too spicy.
  

Mama Betty's Dinner Rolls
from Average Betty
makes 16 dinner rolls

3 cups all purpose unbleached flour
1/4 cup sugar
1/2 tsp salt
1 package dry yeast (Betty used Fleischmann’s¨ Rapid Rise Yeast)
1/4 cup dry milk
3/4 cup tap water
2 tbsp butter
1 egg
Extra Virgin Olive Oil

1. In an electric mixer, combine 2 cups flour, sugar, salt, dry yeast and powdered milk.

2. Dissolve butter in warm water (not hot!). Water should be about 120(F). If you have a kitchen thermometer, use it! Betty doesn’t have one, but the water should feel warm and comfortable to the touch. Add egg.

5. With mixer running, slowly add warm water mixture to dry mixture. Begin adding remaining 1 cup flour. You may not need to add ALL the flour - so add gradually. Betty’s Mom says, “For best results, the dough should be sticky.”

6. Knead dough on floured board and form into a ball. Knead about 2-3 minutes if you used a dough hook; knead 6-8 minutes if not.

7. Place dough ball top down in a bowl you’ve drizzled with extra virgin olive oil and flip ball over. Cover first with plastic, then with a towel. Allow to rise until doubled in size. This will take about 1 1/2 hours.

8. Punch down. Knead, reshape into ball, cover and allow to rise again until doubled in size. This will occur more quickly, about 45 minutes. Punch down, knead and reshape into a ball.

9. Oil a pie plate or round cake pan. Form rolls a little smaller than golf balls. Cover with plastic wrap and towel. Allow the rolls to rise another 30-45 minutes and bake in a preheated 375 (F) oven for 15-20 minutes.

Garlic Mashed Potatoes
from Cook's Illustrated's New Best Recipe

2/3 cups garlic cloves (about 22 cloves)
2 lbs russet potatoes, scrubbed
4 tbsp unsalted butter, melted (see note)
1 cup half and half, warmed
1 1/2 tsp salt
ground black pepper

1. Toast garlic cloves with skins left on in a small covered skillet over the lowest possible heat, shaking the pan frequently until the cloves are dark spotty brown and slightly softened, about 22 minutes.

2. Remove the pan from heat and let stand, covered, until the cloves are fully softened, 15 to 20 minutes. Peel the cloves and, using a paring knife, cut off the woody ends. Set aside

3. Place the potatoes in a large saucepan with cold water to cover by about 1 inch. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife, 20 to 30 minutes. Drain the potatoes.

4. Set a food mill or ricer over the now empty but still warm saucepan. Spear each potato with a dinner fork, then peel back the skin with a paring knife. Working in batches, cut the peeled potatoes into chunks and drop them into the hopper of a food mill. To use a ricer, halve the potatoes and place cut side down in the ricer. Process or rice the potatoes into the sauce pan. Add the toasted garlic in with the potatoes. (see note)

5. Stir in the melted butter with a wooden spoon until incorporated. Gently whisk in the half and half, salt, and pepper to taste. Serve immediately.

Note:

• *The original recipe uses 8 tbsp of butter, I cut the butter in half.
• *I didn't have a food mill or a potato ricer, so I grated my potatoes instead. If you're planning to grate the potatoes, don't cut the potatoes in chunks, just grate it whole. It's worth the effort to grate the potatoes because the texture is a lot nicer than potatoes that are mashed!
  

Crunchy banana muffin

I'm so happy to be baking again. I've been doing so much cooking that my baking has been neglected. As much I enjoy cooking and experimenting with different ingredients, I enjoy baking a lot more.

Mr. G's mom gave us about 30 apple bananas and although I love apple bananas, I could only eat so much. I decided to make some banana muffins for Mr. G's coworkers. I had problems deciding which recipe to use. I thought about making Cook's illustrated recent Ultimate Banana bread recipe, but it was too much work for the time that I had. I was also planning to use CI's recipe for best banana bread, but I didn't have any plain yogurt and I was too lazy to go to the store. Finally, I decided to go with Ina Garten's Crunchy Banana muffins. It got great reviews and I've never been disappointed by Ina yet..so here goes!!

The result is very yummy banana muffins. They were not as crunchy as I thought they would be, but I did like the bits of granola in it. If you love the banana muffins that are super moist, this is not that type of banana bread. I actually like this better than the oiliness of some of the other banana muffins. I also like how in Ina's recipe, she didn't mash all the bananas, so you get little bits of banana throughout the muffin. It's a nice touch I think!! I will definite try the CI one next time..I hear the banana tree is bearing more fruit. yikes!! Do you have any banana recipes to share?

Crunchy banana muffin
adapted from Ina Garten

3 cups all-purpose flour
1 1/2 cups sugar (see note)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
Dried banana chips, granola, or shredded coconut, optional

1. Preheat the oven to 350 degrees F.

2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

3. Fold the diced bananas, walnuts, and granola into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Note:

• * The original recipe uses 2 cups of sugar, I cut it down to 1 1/2 cups and I thought it was sweet enough.
• * The original recipe adds an additional 1 cup of sweetened coconut flakes. I didn't have any on hand so I omitted it. If you want to add the coconut, you can add it with the granola.
  

Turkey chili

I wish I could love healthy food. I really do. It would make life so much easier and much less guilt with meal time. But that's not me, I love love love my carbs. I love almost anything that's bad for you. So in the rare occasion when I find a recipe where something yummy is good for me, I'm completely shocked. This is one of those occasion.

This turkey chili comes from the geniuses at Cook's Illustrated. I think I post so many of their recipes that one day I will get a nasty email from them. Until then...I will continue to share. I bought some ground turkey the other day, thinking I was going to make turkey burgers, but I opted for this chili instead. It is a bit time consuming, I think in total it took about two to three hours, but it's well worth it.

You definitely don't miss the beef in the chili. If I didn't put the turkey in there myself, I would've thought it was beef. It's a really good chili and it has a really nice spicy kick to it. You must try it!!

Turkey Chili
from Cook's Illustrated magazine, Jan 2008 issue

2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 - 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
1.5 pounds 93 percent lean ground turkey (see note)
2 (15.5-ounce) cans dark red kidney beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
(28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
Table salt
2 limes , cut into wedges

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

2. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Notes:

• *the original recipe calls for 2 lbs, I only had 1.5 lbs so that's what I put in.