Ghirardelli Chocolate And Orange Mousse Cake Recipes

GHIRARDELLI CHOCOLATE ORANGE CHEESECAKE

Make and share this Ghirardelli Chocolate Orange Cheesecake recipe from Food.com.

Provided by Queenkungfu

Categories Cheesecake

Time 1h15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

Ghirardelli Chocolate Orange Cheesecake image

Steps:

Crust: Preheat oven to 325°F Combine cookies and butter with a fork. Press into bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.
Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. Cool. Beat cream cheese and 1-3/4 cups sugar until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time. Pour into crust, and bake 50 minutes. Cool 10 minutes.
Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice concentrate together. Spread over cake. Drizzle remaining 1/4 cup melted chocolate chips over. Bake 5 minutes. Turn off heat, and cool in the oven with the door slightly open for 30 minutes. Place in refrigerator overnight.

Nutrition Facts : Calories 638.3, Fat 44.6, SaturatedFat 24.6, Cholesterol 139.3, Sodium 319.1, Carbohydrate 60, Fiber 4.2, Sugar 44.5, Protein 9.7

Ingredients

1 3/4 cups bittersweet chocolate chips (60% Cacao)
6 ounces shortbread cookies, crushed
1/4 cup butter, melted
16 ounces cream cheese (for filling)
1 1/3 cups sugar (for filling)
1/3 cup orange juice concentrate (for filling)
3 large eggs (for filling)
1 1/2 cups sour cream (for topping)
6 tablespoons sugar (for topping)
2 tablespoons orange juice concentrate (for topping)

ORANGE MOUSSE CAKE

Make and share this Orange Mousse Cake recipe from Food.com.

Provided by looneytunesfan

Categories Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 16

Orange Mousse Cake image

Steps:

Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.

Nutrition Facts : Calories 414.1, Fat 27.4, SaturatedFat 16.8, Cholesterol 120.7, Sodium 329.4, Carbohydrate 38.4, Fiber 0.6, Sugar 26.1, Protein 5.2

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3/4 cup butter or 3/4 cup margarine, softened
2 eggs
1 tablespoon orange zest
1 teaspoon vanilla
3/4 cup buttermilk
2 (1/4 ounce) envelopes unflavored gelatin
2 1/2 cups orange juice
1/2 cup sugar
1/4 cup orange-flavored liqueur or 1 tablespoon vanilla
1 tablespoon orange zest
1 pint heavy whipping cream
orange strip, if desired

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