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Experimenting with chocolate glaze: Chocolate cake with Peach& marshmallow mousse

What is you favorite chocolate glaze like? Rich, thick and melting in your mouth, or syrup like that is shiny and sticky? Of course you can say both- come on, it's chocolate!


Chocolate is just among the most magical things to me whose texture changes so much in different temperature when combined with different other ingredients. You can totally make a flourless chocolate cake with just egg, cocoa powder and cream; or with only egg white and chocolate, you can create the most stunning chocolate mousse in the world! We buy really good ~70% chocolate at home for baking, of course and for directly putting into our mouths. We as small kids absolutely preferred sweet milk chocolate, but our palates gradually develop as enjoying more of the biter aromas as many people grow up.


Getting back to the cake today, it was made for a really good friend's defense party (alas, one more friend graduated, sad face..). Hopefully the decorations on the cake remind somewhat of festival ornaments LOL. As for the inside, I tried adding fresh yellow peaches in my cream cheese mousse filling- if you can't tell, I'm more and more into adding different seasonal fruits to my mousse.
Also, please try adding marshmallows in your mousse!! The result is so interesting and playfully tasty. Just be careful to reduce the sugar in the mousse given the sweetness marshmallows will introduce.


This is also the second chocolate glaze recipe I tried. I found it here, which is so different from one other recipe I tried earlier. 5 minutes after I store the cake in refrigerator, the glaze totally solidified into a soft chocolate truffle texture. If you prefer more of the shining, sticky glaze, serve the cake immediately you add the glaze, or try this one from Thomas Keller.

Happy baking with chocolate!


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