The perfectly smooth edges of the silicon mold would be on the bottom on the cake (with the brownie base showing) once the silicon mold is peeled of, no? :), Loveandoliveoil, i am in love with you! I had to use 3 1/2 times the water to make a pourable glaze to go over my Chocolate Bundt Cake with a Cheesecake Filling.

Cut into a round and spread with Nutella, then freeze for at least 30 minutes before assembling. Melt butter and vegetable oil in a small saucepan or in the microwave on medium heat.

If you were planning to glaze this you may want to use a larger round pan instead (a 10-inch round pan might be a better option for a double batch in this case! Place, brownie side down, on a cake board or other solid surface and put back in the freezer until ready to glaze. If not could you specify how much white chocolate to be used for the glaze. EASY, EASY, EASY.

I've never made this any other way than this. This cake is absolutely mouthwatering ? 95 Degrees F. temp ‘again’ when reheated and used . Maybe try one of those chocolate almond spreads instead? It’s already dressed to the nines with its mirror-like glaze and metallic gold splatters, all it needs is a reason to celebrate.

Instead of softening the gelatin in cold water and then wringing it out, sprinkle the gelatin over a few tablespoons of cool water to allow it to soften, then add the whole mixture to the hot liquid to dissolve.

This ingredient combo is great!

If necessary, use an offset spatula to spread the mousse into as smooth and even a surface as possible. I use it on "Too Much Chocolate Cake" which is also on allrecipes. :) So glad you enjoyed! Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached. Feedly, Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. I had the impression this would be a thin glossy liquid type glaze, but its more along the lines of a frosting.

), This is a fantastic recipe turned out really well.

Sift together the sugar and cocoa powder in a medium bowl. Figures, I only get a shiny crust when I’m going to be covering it up with Nutella anyway.

I added about half a tbsp more milk, ad then it was fine. Thanks Ginger. Also added a bit more cocoa powder (I always do!)

This easy chocolate glaze is made with just two ingredients: chocolate and butter. It’s always helpful to have more mirror glaze than you think you need, because you’ll need to pour a few layers to get a full coat, even though much of it will drip off. Spread a thin layer of Nutella on top, then place in freezer for at least 30 minutes or overnight. I doubled the ingredients, tossed into a 4 cup glass measuring cup, microwaved for 30 seconds and stirred.

It was a success! Email me if post author replies to my comment. I’ve just put the mousse in the freezer. I had a little pot of gold luster dust, which I turned into edible gold paint by mixing it with a little vodka (you don’t need much, like 1/4 teaspoon max for the whole cake).

Do you think it would be possible to add a second layer of a light sponge or chiffon cake as an extra layer in the middle? When brownie is cool, lift out of pan using parchment paper as handles. Of course, the one time I’m not actively trying to get a shiny crust, my brownie comes out of the oven sporting the most beautiful paper thin crackly crust. Use an accurate instant read thermometer and stir the glaze until it reaches the ideal temperature before pouring it over your cake (if the glaze gets too cool, microwave it in short bursts at 50% power to bring it back up to temperature).

Maybe don’t put all the batter into the pan if that’s the case.

But switching up your side dishes can bring a refreshing change to a classic comfort food dish. In a clean bowl or the bowl of a stand mixer, beat remaining 1 cup cream until it holds soft peaks.

There was no note of it. They’re very similar in consistency. Paired with Nutella, it makes for a uniquely sweet dessert with layers of contrasting textures and complimentary flavors.

Let glaze cool, stirring occasionally, until glaze reaches approximately 95 degrees F on an instant-read thermometer. Without the mirrorglaze.. I need 6 sheets for 500 ml in the Netherlands.

(I didn't measure this part, sorry).

There was also too much vanilla extract-- as the recipe isn't heated up, there ended up being too much alcohol flavor. Should the chocolate Nutella ganache been cooled before starting with the whipped cream?

I was worried that it would only last a couple of hours so that’s good to know. The mousse is simply whipped cream folded into a milk chocolate and Nutella ganache. But I’m concerned.

I mean, technically you could add another layer but why bother when the simpler version is so perfect?

Day 3: Make the mousse and assemble the cake. Pour into mixing bowl with sugar and stir until paste-like.

Microwave on hi for 1 minute with a paper plate over it. This recipe looks fabulous!

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It was so pretty it almost deserves its own post (and maybe I’ll give it one soon). Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with lightly buttered parchment paper. Unfortunately, as pretty as it was, the placement just wasn’t practical. Any excess (assuming it doesn’t have any bits of mousse in it) can be reused, and refrigerated or frozen for later use. Hi, I would like to know, if the mirror glaze is made ahead of time, would  it then have to come to the The cake needs to be assembled right away after making the mousse otherwise the gelatin will set and you won’t be able to pour/spread it into the mold. Remove from heat and add gelatin (if using leaf gelatin, squeeze out as much water as possible first) and whisk until completely melted. But when I finally cut into it, I discovered the brownie had somehow migrated to the exact center, with a perfect layer of mousse on both the top and the bottom. I think so, as long as the overall diameter/height was the same, so you may need to scale your recipe accordingly!

Do you think I could make this cake with agar agar instead of gelatin? I made this case and came out perfect, just like your pictures. The process is nearly identical and the white chocolate makes for some fun color possibilities too.

Spread warm glaze over top of cake, letting it drizzle down the sides.

I used a warm offset spatula to smooth things out a bit before glazing. It's also great on cookies and doughnuts. Mix it well with a wire whisk, & microwave again on hi for 30 seconds.

The mousse base must be frozen at least 24 hours before glazing.

:) Thank you very much :D. Try putting the brownie in the freezer to cool it down.

I really love your blog !

This stunner of a confection would be the perfect centerpiece to your Christmas or New Year’s party! Use it while it is warm! This looks incredible!

Pour mousse over top of brownie.

Then I channeled Jackson Pollock as best I could and splattered gold all over the cake (and my face and the floor and probably the cat too). If using powdered gelatin, sprinkle 2 teaspoons over 2 tablespoons of cool water to soften. yummy so very yummy I used it on the classic doughnut recipe! The glaze is perfectly pourable around 94 degrees. (without mistakes lol). Should I freeze it before serving or will this stay good in the fridge and I should take them out maybe 15mins before serving? I definitely think the mousse could hold a tablespoon or two of liqueur, sounds like a great addition! Love & Olive Oil® is a registered trademark of Purr Design, LLC.

Thank you so much.

I mean, really, have you ever seen a prettier cake? In a saucepan, bring cream to a boil. Can’t wait to try it out.

I don’t think I could follow that. I know to use double cream for your heavy cream but I don’t think our whipping cream is the same as your heavy whipping cream.

To assemble, place your frozen brownie round into the bottom of an 8-by-2-inch deep silicone cake pan, Nutella side up. Congrats! I think the weight would depend on the strength of the gelatine as well?

1. Place silicone cake pan on a hard, flat surface, and firmly tap it a few times against the counter to remove any air bubbles and even out the top surface. A glossy chocolate glaze to drizzle over a Bundt cake. Add to bowl with butter mixture and stir until almost fully incorporated and just a few streaks of dry ingredients remain.

Place chocolate in a medium bowl.

You might want to do some volume calculations to be sure… maybe 2 1/2 times the mousse just to be sure?

So I use 4 sheets instead of 2! Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.

My first attempt featured an ultra fudgy brownie (I’m #teamfudgelike, no question about it). The longest part of the whole process is waiting for the glaze to cool to the ideal temperature. If needed, microwave in 15 second intervals, stir.

Stir in a pinch of sea salt. Shouldn’t the brownie go in last on set mousse? Can you please explain in detail how to arrange the brownie / mousse / silicone before freezing!? Whisk in sweetened condensed milk. Allow the excess glaze to drip off for 5 or 10 minutes, then gently scrape the edges to remove any remaining drops or built up glaze. Everything else about the recipe is identical, as is the process. Pour into prepared baking pan. The glaze needs to be the correct temperature or it will not form a thick enough layer on the outside of the cakes. Could you please confirm the gelatine sheet you have used, was it a gold or silver?

You may have also under-whipped your cream, over-folded in the cream (which would have deflated some of the air), or I’ve found some brands of heavy cream are higher/lower in fat and can affect the stability of the whip. A mirror glaze is a very specific formula and it relies on gelatin for the proper consistency and sheen.

Glazed cake will keep uncovered in the refrigerator for up to 5 days.

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