Comments on: Adriano Zumbo, Masterchef Chocolate Mousse Cake Recipe

By: lorna

lorna — Thu, 07 Jul 2011 18:55:20 +0000

where did you get the silocone mould for the top of the cake

By: smauge

smauge — Thu, 30 Jun 2011 08:42:55 +0000

I did it! I didn’t find it hard at all. It’s time consuming but if you give yourself at least 3 days (I gave myself 5) you can accomplish it no worries! And the more days it’s in the fridge, the better it tastes. I wish I could taste Adriano’s just so I could know how close to the real thing I got.

By: smauge

smauge — Thu, 23 Jun 2011 22:26:22 +0000

Thanks Howard – so if I take it out when it’s time to serve, spray it and it should be good to go?
It’s jaconde day today! I’m going to make the original recipe’s quantity for the mousse and hope that will be adequate.
Funnily enough it was only upon reading the quantities on here that I realized there was a major typo in the MC cookbook version. On the caramel layer the book asks for 25g of butter instead of 125g! That would have put me in all sorts of bother!

By: Howard

Howard — Thu, 23 Jun 2011 14:25:29 +0000

Hi Smauge,

It will be ok, it is such a thin layer of apple mix it will deforst in time!

Let us know how it goes, its a great cake!

By: smauge

smauge — Thu, 23 Jun 2011 09:21:04 +0000

I am halfway through making this for my hubby’s birthday on Monday – one layer per day! I wish I’d stumbled on this two days ago and I wouldn’t have a big bowl of spare apple mix in the fridge!
I have a question. The recipe says to freeze overnight, but I’m afraid if I don’t take it out early enough he’ll be unable to cut his frozen cake, but too early it will be a puddle. Any advice?

By: Adriano Zumbo V8 Cake, Masterchef Recipe - eatshowandtell

Adriano Zumbo V8 Cake, Masterchef Recipe - eatshowandtell — Wed, 04 Aug 2010 00:52:54 +0000

[...] would think that after my last encounter with an Adriano Zumbo cake, I would know enough to make it my final try. However, I’m not one to shy away from [...]

By: the way it crumbles » Aria Chocolate Tart

the way it crumbles » Aria Chocolate Tart — Tue, 03 Aug 2010 13:27:33 +0000

[...] creations by the ‘Patissier of Pain” Adriano Zumbo without breaking a sweat? These ladies have done it. By no means am I trivialising the work of these fantastic bloggers (this is more akin [...]

By: carrot cake

carrot cake — Wed, 14 Jul 2010 11:43:26 +0000

Nice work Linda. I'd definitely try this. thanks for sharing!

By: juliac

juliac — Wed, 14 Jul 2010 06:33:50 +0000

Thanks Linda!
Very admirable making it twice!
This may be a bit daft but would storing it in the refrigerator for a few hours or overnight before serving be most appropriate?

By: linda

linda — Wed, 14 Jul 2010 02:26:32 +0000

Hi Juliac, good luck with your cake =D I made it again last night, much easier second time round. The mousse would set over night. Making 1.5 the amount called for is adequate. When I made the caramel layer, I skipped the blitz bit and just mixed in the butter with a spatula. I made sure to cut the butter to small cubes. Just mix so it's well incorporated, tasted just as good and less mess to clean up.

By: juliac

juliac — Wed, 14 Jul 2010 01:04:17 +0000

Thanks so much for all your tips!

I plan on making it this weekend and feel a lot more confident with all of the feedback. How long did you set the mousse for in the fridge/freezer before assembling the cake? Was 1.5 times the amount of mousse enough or do you think I should make more to be sure? Also with the caramel layer when it says to blitz it after putting in the putting did you do this in the food processor?

Thank you! Julia

By: Pratibha Chopra

Pratibha Chopra — Thu, 29 Apr 2010 10:30:17 +0000

Great post linda. I am also very fond of cooking new recipes specially chocolate, cake and ice cream.

By: Sweetart wedding cakes

Sweetart wedding cakes — Mon, 04 Jan 2010 09:40:08 +0000

Beautiful looking texture, that kind of culinery masterpiece would last about 2 seconds in this house. Do you have any similar recipes to this?

By: Jill

Jill — Tue, 15 Dec 2009 21:44:18 +0000

Good job! .-= Jill´s last blog ..MARZIPAN MICE COOKIES RECIPE =-.

By: Best of the Web – Gooseberry Fool: Foodie links for 27 July | Roaming Tales

Wed, 02 Dec 2009 22:25:43 +0000

[...] at eatshow&tell tries her hand at Adriano Zumbo’s chocolate mousse cake. It is a lot of work but it sounds like it was well worth it – this dessert is a [...]

By: Kerry

Kerry — Thu, 26 Nov 2009 07:59:22 +0000

I have to say that was a extremly good effort!

By: mrs.mort

mrs.mort — Fri, 13 Nov 2009 05:50:30 +0000

What a great help your tips have been … alas a little late for me! Made the mistake of promising this cake if an engagement was ever forthcoming. It finally happenned and the cake promise was remembered.
Halving the ingredients was brilliant. I was 3/4 way thru cake when daughter rang with details of your blog. Thanks for the pictures – yours looks great. Mine will be decorated differently – sticking with the engagement theme. Found the whole process straightforward if you concentrate of one process at time, have a whole day to spare and no-one underfoot! Well done Linda

By: Kazza

Kazza — Wed, 07 Oct 2009 20:09:35 +0000

Thats amazing, well done linda. One day, I might pluck up the courage to make the cake, with some help.

By: linda

linda — Tue, 15 Sep 2009 05:29:20 +0000

idaspida- I hope all goes well for you, if you just spread all the layers out over two days, assembling it will be easier. If you have any other questions, feel free to e-mail me. Good Luck =D .-= linda´s last blog ..Daring Cooks, Vegan Indian Dosas =-.

By: idaspida

idaspida — Sun, 13 Sep 2009 10:03:44 +0000

I promised myself I would attempt this cake for my birthday. Then I was dicouraged by some of the unusual ingredients and the vagueness of the recipe….until I saw your fabulous attempt and explanations. I have now decided to give it a go with the help of your tips and advice. If it looks anything like yours I will be very happy. THANK YOU for sharing it with us!!!