By the way, Olive Garden's Black Tie Mousse Cake is the best dessert I've ever eaten, hands down! I'm going to bring this to our company's Thanksgiving luncheon.
A "cheesecake pan" is actually called a "springform" pan, which is what you always make cheesecakes in and mine is 9" in diameter. Also, I always cover the OUTSIDE of my springform pan (bottom of the pan and a little bit up on the sides) with aluminum foil, so there is no leakage while baking.
Anyway, someone wrote that the recipe was hard to follow, and I think they may be referring to the "custard" layer (that's the only part where went "what?"). Anyway, see below what I added to the recipe in ALL CAPS so it makes more sense.
"Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add ALL OF THE CREAM AND VANILLA EXTRACT MIXTURE TO THE EGG MIXTURE until all of the cream has been added and then pour entire mixture through a strainer into the pan ON THE STOVE THAT CONTAINS THE CREAM AND VANILLA MIXTURE. THEN, continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
I hope this helps!
The best dessert recipe I've tasted. Time consuming, but easy. The second time I made it, I doubled the cream cheese and chocolate chips for the second layer and it made it more like a cheesecake layer. Yum!
The steps are easy. Had no problem at all figuring everything out, for an intermediate leveled recipe. Everyone raved! Amazing chocolate cake!
Pretty good recipe, though yes it is labor intensive (but what do you expect from a from-scratch 4 layer cake, lol), so make sure you have a pretty large open window of time. Have not tasted it yet since I made this as a surprise for my sister and she's not home yet, but it looks like a winner. A tip would be to use a whisk when cooking the custard for layer 3. i used a spoon at first and it started to get a bit chunky as it cooked. To make the rosettes, i just added some powdered sugar to the left over ganache to make it stiff and frosting-like. Used mini chocolate chips for the side instead of the usual size. Made my own recipe chocolate cake (I don't use box mixes for cake) for the bottom layer.
The recipe is time and dish intensive, but the cake is delicious. I have a question regarding the fourth layer. How much of the 18 ounces of semi-sweet chocolate chips goes into the cream and butter mixture and how much goes on the side? I ended up melting all the chocolate chips and ended up with way too much icing.
Delicious! But i recommend to make double or even triple batch of 2nd layer, then you will get it to be like an inch high. The amount of products in recipe for second and third layers are not sufficient to make a nice high cake, like on picture.
this recipe was very confusing and hard to follow.... there are parts missing and u have to figure out what it is telling u to do....mine turned out very good but not at all how it is supose to look....
to the one who put this on her, u need to delete and try again!!!!!
I made this for an Easter gathering at my house. This turned out better than I had expected but it was very time consuming (luckily I made it the day before and just kept it in the fridge). I had trouble with the custard layer because I didn't read the directions in advance and had to start that part over. This cake does taste like the original one at Olive Garden. I will definitely make this one again.
This cake was a delicous learning experience! I am a very novice baker and ran into a few problems. The bottom layer was a bit too small for my cheesecake pan; the mousse was not as high a volume as the picture; cooked the 1st custard batch too long and it separated and I could not get the first batch of white chocolate chips to melt without burning. Lol!
However, I was finally able to make it, and it is GOOD. I am going to make this again for sure, and next time will use a larger cake pan and hopefully will be able to get the mousse a bit more fluffy.
This was so much fun to make, and now i dont have to go out to eat it. It was sooooo good. The only problem is that i have no idea what size pan to use, so mine came out a little short.