Ingredientes para The Real Black Tie Mousse Cake By Olive Garden
- 2 boxes (18.25 oz. each) chocolate cake mix
- 3 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1/4 cup boiling water
- 19 ounces semi-sweet chocolate chips
- 8 ounces softened cream cheese
- 3 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) butter
- 1/2 cup white chocolate chips
- 1/2 cup powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Real Black Tie Mousse Cake By Olive Garden? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer The Real Black Tie Mousse Cake By Olive Garden
- **Bottom Layer (Chocolate Cake):**
- Bake two 9-inch round chocolate cakes according to box instructions. Cool completely.
- Level the tops of the cakes if needed.
- Place one cake layer in the bottom of a 9-inch springform pan. Gently press down to create a flat base.
- **Second Layer (Chocolate Mousse):**
- Melt 12 ounces of semi-sweet chocolate chips with 8 ounces of softened cream cheese. Let cool slightly.
- Sprinkle 2 teaspoons of unflavored gelatin over 1/4 cup cold water; let bloom for 1 minute. Add 1/4 cup boiling water and stir until dissolved.
- In a large bowl, beat 2 cups heavy cream with 1/2 cup powdered sugar until stiff peaks form.
- Gently fold in the cooled gelatin mixture.
- Add 1/4 of the whipped cream to the chocolate mixture and mix thoroughly. Gently fold in the remaining whipped cream.
- Spread the chocolate mousse evenly over the cake layer in the springform pan. Refrigerate.
- **Third Layer (Custard):**
- In a medium bowl, whisk 4 large egg yolks until pale yellow.
- Gradually whisk in 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon unflavored gelatin.
- In a saucepan, heat 1 cup heavy cream and 1 teaspoon vanilla extract to a simmer.
- Temper the egg mixture by slowly whisking in a small amount of the hot cream. Gradually whisk in the remaining cream.
- Pour the mixture through a fine-mesh sieve back into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens slightly (about 2-3 minutes). Do not boil.
- Cool the custard slightly, then pour over the chocolate mousse layer. Freeze for at least 2 hours.
- **Fourth Layer (Chocolate Ganache):**
- In a saucepan, bring 1/2 cup heavy cream and 4 ounces of semi-sweet chocolate to a simmer.
- Remove from heat and let stand for 5 minutes.
- Whisk until smooth and glossy. Let cool until slightly thickened.
- Remove the cake from the freezer and release the springform pan collar.
- Pour the ganache over the top of the cake and spread evenly over the top and sides using a spatula.
- Immediately press semi-sweet chocolate chips onto the sides of the cake while the ganache is still wet.
- (Optional) Melt 1/2 cup of white chocolate chips and swirl it into the ganache for a decorative effect.
- Refrigerate the cake for at least 4 hours, or preferably overnight, before serving.
- Serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
339g
Fat
237g
Carbs
37g
