Spoon half of chocolate mousse (about 2 cups) onto center of cake, and spread evenly within border using a small offset spatula. Top with second cake layer, cut side down, and repeat process with ...

Emeril Lagasse shares a rich, almost fudge-like take on the classic flourless chocolate cake ... pan to come halfway up the side of the springform. Bake until the cake has risen slightly and ...

Undoubtedly, excessive sugar dulls and masks chocolate’s singular flavor. To keep the cake light and not too sweet, cocoa powder is used instead of melted chocolate, which can weigh down the ...

Use the coarse side of a box grater ... or until springy to the touch. Chocolate beet cake is delicious on its own — I love this kind of plain, not-too-sweet cake unfrosted in wedges (it ...

Cover the cake with plastic wrap and place into the refrigerator overnight. Cut into squares and serve cold. You can serve topped with a little whipped cream or extra chocolate ganache if you have ...

again bottom side up. Spread the remaining ganache over the top and sides of the cake. From Mary Ellen Rae of the Times Test Kitchen. An unsweetened chocolate such as Scharffen Berger 99% cacao ...