Opera Cake
Chocolate Mousse Cake
Opera
cake (French: gâteau opéra) is a French cake. It is made with layers of almond
sponge cake (known as Joconde in French) soaked in coffee syrup, layered with
ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate
glaze.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. One creator-claimant, at la maison Dalloyau in 1955 is Cyriaque Gavillon, grandfather to Christelle Bernardé, current co-president, and named by his wife Andrée Gavillon after the Opéra Garnier.
The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. One creator-claimant, at la maison Dalloyau in 1955 is Cyriaque Gavillon, grandfather to Christelle Bernardé, current co-president, and named by his wife Andrée Gavillon after the Opéra Garnier.
Devil Cake
Devil's
food cake is a moist, airy, rich chocolate layer cake. It is considered a
counterpart to the white or yellow angel food cake. Because of differing
recipes and changing ingredient availability over the course of the 20th
century, it is difficult to precisely qualify what distinguishes devil's food
from the more standard chocolate cake, though it traditionally has more
chocolate than a regular chocolate cake, making it darker. The cake is usually
paired with a rich chocolate frosting.
Devil's food cake is sometimes distinguished from other chocolate cakes by the
use of additional baking soda (sodium bicarbonate), which raises the pH level
and makes the cake a deeper and darker mahogany color. Devil's food cake
incorporates butter (or a substitute), eggs, flour, and less egg than other
chocolate cakes. Devil's food cake was invented in the United States in the
early twentieth century, with the recipe in print as early as 1905.
Chocolate Mousse Cake
A mousse is a soft prepared food that incorporates air bubbles to give it a
light and airy texture. It can range from light and fluffy to creamy and thick,
depending on preparation techniques. A mousse may be sweet or savoury.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin.
Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or
vegetables. Hot mousses often get their light texture from the addition of
beaten egg whites
Posting Komentar