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Forum
-> Recipe Collection
-> Pesach Recipes
greenfire
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Mon, Mar 16 2015, 9:23 pm
it's that time of year ... & I'm early instead of late [the bumping that is]
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myself
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Tue, Mar 31 2015, 5:44 am
I'd love to try it -- when you say a 9" tin do you mean a 9x9?
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FranticFrummie
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Tue, Mar 31 2015, 5:56 am
Thank you!
I was at the Ramada in Jerusalem last year for Pesach, and they had the most amazing chocolate mousse there. I seriously embarrassed myself by going back to the dessert table for more, and more, and more. I was afraid a waiter was going to come over and tell me "I'm sorry ma'am, but we're going to have to cut you off. The other diners are starting to complain."
I don't care how much you've eaten for dinner, there's ALWAYS room for chocolate mousse!
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greenfire
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Mon, Apr 11 2016, 1:00 pm
here we go again ...
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greenfire
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Mon, Apr 11 2016, 2:41 pm
myself wrote: | I'd love to try it -- when you say a 9" tin do you mean a 9x9? |
9" round disposables
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greenfire
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Mon, Mar 20 2017, 1:03 pm
time to bring out your kedem raspberry syrup
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greenfire
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Sun, Apr 14 2019, 4:53 pm
the chocolate mousse that keeps our pesach diet free & well a little content considering all the things we cannot eat ...
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Rachel8177
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Sun, Apr 14 2019, 5:24 pm
Can u make it without vanilla?
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greenfire
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Sun, Apr 14 2019, 5:30 pm
never tried it - but I imagine yes since the chocolate has sufficient flavour
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noosheen
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Mon, Apr 15 2019, 11:56 am
So you get 3 cakes out of this recipe?
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MiracleMama
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Mon, Apr 15 2019, 12:06 pm
greenfire wrote: | 12 eggs separated into 2 bowls
add to white:
1 cup sugar
1 tsp vanilla
whip
add to yellow:
1 1/2 cups cocoa
1 cup sugar
1 tsp vanilla
1/2 cup (walnut) oil
1/4 cup water
mix
now fold both together gently with spatula
divide batter into 3rds - put 1/3 in each of 2 9" aluminum pans and bake at 350 degrees for 25 minutes ...
meanwhile keep rest of batter in fridge - after baking and cooling off - divide remaining batter in half and pour on top of kooled cakes ... some people freeze or you can refridgerate ... I do one of each ...
enjoy |
Just came across this recipe and have a few questions....
Is this mousse (as in something I can spoon into bowls?) or mousse-like cake? I never heard of baking mousse.
Also, if it's divided into thirds and baked.... what is this leftover batter to pour over the top. I thought it's all baked?
Confused. Please advised.
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noosheen
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Mon, Apr 15 2019, 6:44 pm
MiracleMama wrote: | Just came across this recipe and have a few questions....
Is this mousse (as in something I can spoon into bowls?) or mousse-like cake? I never heard of baking mousse.
Also, if it's divided into thirds and baked.... what is this leftover batter to pour over the top. I thought it's all baked?
Confused. Please advised. |
I am as well.
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Fave
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Mon, Apr 15 2019, 7:34 pm
How do I change this into a coffee flavored mousse?
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greenfire
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Thu, Apr 25 2019, 11:13 am
sorry been too busy to use the computer ... here goes some answers
it only makes 2 cake/mousse ... the last 1/3 of batter should be refrigerated while the 2 pans bake & kool ~ after which you place it atop the 2 cakes ... it's like a cooked & soft souffle with whipped mousse as another layer [only it's the very same recipe] ... I usually freeze one & refrigerate the other & serve it that way
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greenfire
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Thu, Apr 25 2019, 11:17 am
how to make coffee mousse ? dunno
either leave out 1/2 cup cocoa & replace it with strong coffee ... or ground coffee
this will incorporate both flavours
alternatively, you might want to try & add instant coffee to the yellow batter sans the chocolate ... maybe taste to see if it's sweet enough
trick to any mousse is to make sure the batter you fold into the white fluffy egg whip will neither be too loose nor too thick
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greenfire
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Sun, Mar 29 2020, 2:32 pm
here we go again ~ cause everybody needs dessert !!!
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