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Chocolate mousse cake
End a meal on a high note with this indulgent chocolate dessert.
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Coffee mascarpone
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All nutrition values are per serve.
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This cake was quite simple to make and very delicious. I left out the maple syrup as I was sure it was going to be sweet enough & used half dark half milk choc (not sure if that made it more or less rich though). If you are after a huge chocolate hit, this is for you! I found that the inside of the cake was indiscernible to the batter before cooking, it felt like I was eating a slice of cake batter! I would have preferred more of a crust around the edges for some texture, next time I might try cooking a few minutes longer. I did a coffee whipped cream which was a perfect taste accompaniment & served with raspberries (you definitely need some berries to cut through the richness). The chocolate leaves are simple to do & gorgeous so don't skip that step! Next time i'd like to try experimenting with reducing the chocolate and increasing the flour to reduce the richness of this cake.
I'd moved house and hadn't unpacked the cook books - but needed a decadent cake for a birthday at work. Taste didn't fail to deliver! SO simple and SO tasty! Next time I'm going to play around with the flavour of the mascarpone. Also thought I could use the cake itself broken up in a glass for a dessert with other ingredients (Going to have some fun playing around with those ideas). Will be making this again and again.
Absolutely delicious!!!!! A real hit with everyone who ate it!
Wow, what a great cake. It's so easy to make yet very special. I used 70% dark chocolate which gave me a very intense result.
This cake was a favourite with my friends! They ask me to make it all the time!
Beautiful! Every one loves it in my house we eat it warm so it is still gooey in the middle. But i do need to cook it for longer i cook it for 20 min in my oven. By far my favorite dessert.
Oh i was suppose to do 5 Stars i think it is amazing.
Super delicious and easy to make 1. Make sure knife loosens all of edge. A little piece was caught and broke away when taking ring off. Started to ooze out- quickly stuck piece in and folded up paper and all was good. 2. It needs to be runny so when it sets it's a light fluffy mousse texture 3. Make the coffee cream in advance and put back in fridge to set so it can be dolloped rather than poured straight after it's made. Addictive and delicious.. . Mmm
I've made this so many times turns out amazing each time
Incredibly good.
I made this cake and it was amazing - added a shot of espresso in the mix yumm
Just made a horrible mess all over my kitchen... I have chocolate cake mixture all over my stove to the sink, after I followed the recipe and took off the ring, it oosed out.... not happy :-(
Know your oven.. not all ovens are the same.. You must of needed to adjust cooking time. I've made this more than 5 times in 2 dif ovens.. adjusted the times and it turned out perfect every single go! Sounds like you undercooked it :(
Gah! I should have looked at the comments first! I cooked mine for 12 minutes as stated at 220, to find that the edges had burned and the middle was still runny! I should have cooked this at 200 degrees for 15-18 minutes! :-(
Used majority milk chocolate and still sickly rich! Will definitely try 100% milk next time. The centre of my cake didn't have a mousse consistency either, it was very solid. I did not beat the egg/sugar for 10 minutes as it was combined with the electric beater after 1 minute - does anyone know if this could have effecting my end result?
Yes this would have effected the end result - the recipe says to beat it until it is 'very thick and pale' not until is is combined!!
I think I might have had my oven slightly too hot, mine turned out more like fudge / mud cake than mousse, but goes all gooey in the middle when you microwave a piece for a few seconds. It's still very nice tho. I served mine with homemade coffee caramel ice-cream, which is beautiful - (if anyone wants to try it: 500ml thickened cream, two cans caramel Top N Fill, a shot of espresso, and a tablespoon or two of Kahlua,stir to combine, turn on ice-cream machine). With the cake, my melted choc sank to the bottom when mixing with the egg so I felt I was over mixing it rather than folding it, maybe also why it is heavy? Next time will try a different mousse cake as that was the texture I was looking for, but I think it's just my technique.
The BEST chocolate cake recipe in the world! I have made this so many times now, sometimes adding orange zest, coconut or cherries, but more often just leaving as is. The result is always the same; a gorgeous looking, delicious tasting cake that family and friends rave about. Couldn't recommend highly enough.
I loved this recipe! I did what another person said and refrigerated it over night and it was PERFECT!!! For the to of the cake I covered a mint leaf with chocolate for each slice and it went so well!! I suggest you serve the cake with a nice vanilla bean gelato to take a bit of the sweetness away!!! PERFECT!!:)
MAN! Tasty! Like a big bit of fudgy goodness!
So tasty. So impressive. Needs a few seconds in the microwave after refridgerating to make it molten in the middle.
SUGGESTIONS: I like my mousse light and fluffy, & not too overpowering with the sweetness. Use half/half dark and milk chocolate (pref. cadbury) Melting chocolate makes the mousse too thick & sweet as I learnt from using Nestle's melting chocolate. Refrigerate overnight for best results - 1 hr isn't enough to set. For the coffee mascarpone - mix & set the coffee mixture aside & add little by little until you get the perfect coffee taste. I made the mistake of mixing it all into the mascarpone & it was way too strong - had to throw out some good mascarpone! If you're not using instant coffee (I used Mocconna) you only need about 1/4 tsp.
It says serves 4 but it serves about 10. Also serve with vanilla icecream to tone down the chocolate factor :)
It says serves 4 but it serves about 10. Also serve with vanilla icecream to tone down the chocolate factor :)
Made it for the extended family, everyone loved it. Used 45% dark chocolate from Aldi, and it was delicious. Cooked it at 200 degrees in a fan forced oven for 13 mins - this was a little too long, definitely don't leave it in longer than 12 mins. Left it in the collar and put it in the fridge for a couple of hours and then served it cold, as I forgot to take it out earlier, and it was still delicious. Highly recommend!
I loved the cake, it was sensational and super easy! I was worried that a lot of people commented that it was so rich so I also made it with half milk and half dark choc. I also served tiny slices to about 10 people (the recipe says serves 4, but it was still very rich and there is no way 1 serve is a quarter of the cake!) I also served it with vanilla bean ice cream, to tone down the richness. Anyways, it was amazing - highly recommended!
Rich- but good. Made it a while ago, going to give it another go tonight! :)
This is divine and definitely super easy. As recommended by review comments used 250g dark/250g milk chocolate, dropped temperature to 200C for fan forced oven for 12 minutes only and left collar on while refrigerating overnight.
it was great to make and eat
I love this cake. it's the family favorite for birthdays.
Fantastic mousse cake. Taste and texture is divine! I used Lindt 70% dark chocolate. Dusted the top with icing sugar. Served it with vanilla bean cream and berries to help cut through some of the richness of the cake. Definitely an adult cake! Make sure that the cake stays in the oven for only 12 minutes (any longer and the outside can get a bit crusty). I chilled mine for 2 hours. Will definitely bake it again.
This cake has challenged my chocoholic reputation! Very easy to make and only a small slice needed for a major chocolate hit. I made it with half milk half dark chocolate, think all dark would be too rich for many people. Leave this cake in the tin for refrigeration and do not attempt to remove the collar till it has been refrigerated for at least an hour and don't attempt it Mwithout baking paper. It really does only need those 12mins in the oven especially if you are using a fan forced oven. I "iced" mine with melted chocolate and found this to be too heavy/rich, just a zig zag drizzle would be fine. I'd serve with vanilla ice cream and some strawberries. Beautiful cake!
So made it for tomorrow as it's for a friends birthday surprise coffee morning, BUT...... just couldn't resist having a taste! OMG Sooooo delish you will die of chockie OD, but sooooo good! Bound to impress. Hopefully they won't notice the missing wedge. Impressed with how easy it was. It's a clear winner!
I made this for my son's one-year birthday cake - which is probably an indication of my sanity level. He hated it. He wouldn't touch it. Mashed his face in but then he was like, "Seriously guys, can I go to bed now? It's late and I have a playdate in the morning." Except that he didn't actually say that. He just stared at us looking extremely unimpressed. But whatever, kid is obviously nuts - that cake was orgasmic. I ate some and then I ate some more and then I briefly considered rolling around in it naked to see if I could absorb the delicious through my skin. It was that good.
I approve of this review.
Agree whole heartedly!
Lol! Ok, you've truly inspired me to make this cake!
AMAZING!!!!!!!!!!!!! After reading all the reviews for this recipe I was a little worried about this cake turning out but it was perfect. Just followed the recipe exactly (apart from taking the collar off, I just put it into the fridge in the tin and for a couple of hours) and it was BEAUTIFUl!!! Also I did half dark choc and half milk choc so it wasn't as rich and holy moly it was a hit!!!!!! A MUST TRY!!
Delicious! Very rich, just a little is needed. I used a mixxture of dark and milk chocolate, next time I might try all milk chocolate to male it a bit less rich. A big hit at home.
Very rich, great as a desert rather than a cake, a little goes a long way. The cake was simple to make.
I have made this a few times and it always gets lots of compliments! Though I definitely advise to serve in small portions as its VERY sweet.
yumm yummm yummm.!!
This was awesome, made it for my husbands birthday.
Great receipe - quick, easy and awesome result....!
The middle didn't set at all although I followed everything strictly. Now it's been in the fridge for 2 hours, I'm going to wait until tomorrow to see if it'll ever set. I cut out one piece and FLOP it all went. :(
A BIG HIT! i even made the chocolate leaf - very impressive! I would say you NEED to chocolate ice cream as the cake is very sickly sweet and rich, so it goes well.. The marscapone was nice although not amazing.. the cake was moist, i was tempted to cook it longer than 12 minutes but am glad i didnt, it was perfect!
The most amazing/easy cake ever! Hit with everyone! Made several times
Made it with lindt milk chocolate and it was perfect ! stored in the fridge and was gone within a day!
DELICIOUS! However when i removed from the tin it collapsed a little on one side. Also when combining chocolate to the egg mix i felt like i was over stirring it in order to combine it properly!! Coffee marscapone made the dish.... do not miss this bit out!
Absolutly Devine!! My favourite cake of all time!! Will be making it over and over...! I loved it, my whole family loved it!! Thank you taste.com.au!
One of the best cakes I've ever made.So tasty and definately makes a good impression. Very easy to make as long as you have an electric mixer. Definately give this cake a go!
If you leave this cake in the fridge for more than 2-3 hours it is very dense and thick. I tried a slice at 2 hours and it was firm on top and loose in the middle but not so much that you couldn't slice it... hours later it was a very firm cake. The coffee mascarpone was unusual and delicious...helped with the richness of the cake...not sure if the sorbet would have helped...I couldn't find choc sorbet...but anyway you need only a very thin slice of cake..so the whole thing could easily serve 10-12. Not sure if I would make again...it is easy enough but you and your guests really have to be chocolate lovers..and it's not all that special.
Suuuppperrr delicious! Very easy to make, just follow instructions exactly! I didnt use a spring form tin, I simply but baking paper on the bottom and then cut a seperate piece to line the sides. When it came out of the oven, I removed the paper around the sides and placed the whole can in the fridge. Will most certainly be making agin!
Do not be tempted to change this recipe in anyway. I had trouble not adding more flour and only cooking for the allocated time, but it will work out and it is amazing!
I had everyone talking about this cake on their way home after a family dinner. I have made it twice and think the eggs really need to be at room temp before beating & beat them for a minute before adding the sugar. I also agree with the keeping the collar on to cool. Really great dessert. What can I do next to top it??
Received amazing reviews from my guests as it tastes amazing. Quite easy if you follow instructs as they are written, but leave the collar on while chilling.
It didn't really look like on the pic in the middle, but i did cook for 14 mins, maybe thats why. Very rich.
Delicious and easy to make, needed closer to two hours in the fridge to set, i had a piece after one hour and it was really gooey still yummy just messy to eat :P Didn't have the mascarpone yet will make it for tonight :)
Absolutely divine! Made this to the letter tonight & the result was perfect. Have made this a couple of times previously and although a little imperfect because I never timed the egg & sugar mix, this cake is so lush it's a regular in my household. Thank you Valli Little!
This cake was AMAZING! I made this the first time for my boyfriends sisters' birthday last week. It was unbelievably easy to make if you follow the instructions to the T. I made two cakes just in case one of them didn't work out and both were great. I used 200gm of Plaistowes Dark Chocolate and 200gm of Plaistowes Milk Chocolate. I blended all the ingredients exactly how the recipe read, and cooked it for exaclty 12 minutes and then put it in the fridge overnight. I found that an hour just wasn't enough time for it to set properly. I served it with the coffe marscapone but I really don't think it needed it. It would have been nicer with just a plain vanilla ice cream or a double cream. I didn't make the leaves as the cake had to travel and I didn't want to have worry about transporting delicate chocolate leaves. All in all the cake was a huge hit. Everyone loved it and I even had some grumbles when I served apple and berry crumble for dessert last night instead of more cake :-) I will be making this for my mum's birthday this Sunday and it's going straight into the favourites book!
This recipe is to die for if you microwave it for a few seconds upon serving. It tasted AMAZING and will be making again for sure. Highly recommend!
I was slightly disappointed by this recipe. I followed the instructions, yet my cake ended up with a texture dissimilar to that of the photo. It was almost like I had just mixed all the ingredients in together without beating the eggs or something (although, I did!). It was a very rich cake, even though I did add some milk chocolate to it all. The mixture prior to going in the oven tasted way better than the final product. Next time I think I'll just make normal chocolate mousse!
So yummy. I cooked it for a bit longer or would have oozed out, but after letting it cool on the bench first then in the fridge it set beautifully. Made it twice in 3 days.
Oh this is so yummy and decadent. Made it for Mothers Day tomorrow but half of its gone already! Only a small slice is needed as its really rich and gooey. I did cook it for 14 min, wobbled abit when I took it out of the oven but set beautifully in the fridge after about 3 hours. Probably would have been fine at 12 min. Thought all dark choc would have been too much so mixed it up with some milk choc. Fantastic recipe. Will be one of the special treat cakes to make from now on.
So easy to make and absolutely delicious!!! I gave it a few minutes extra cooking time because it just seemed so loose after 12 minutes but I don't actually think it needed the extra. It sets well in the fridge. I think the bake time is just to cook the egg out. It was DELICIOUS and the coffee cream is a nice addition - didn't bother with the gelato, just topped with a strawberry. YUM!!!
Abso-bloody-lutely wonderful! All these comments really scared me and I thought it would be really hard but it wasn't! Used 300g chocolate, half milk and half dark, but kept all other ingredients the same. Whipped eggs and sugar for 10 mins with a Bamix (an OLD Bamix which almost died) til thick (milkshake thick, NOT egg whites thick), crossed fingers and baked for 15 mins in 16cm cake tin and let sit in an off oven for 5 mins extra. Left in fridge for 2.5 hours and out of fridge before serving for 2 hours, served with double cream and strawberries and knocked everyones socks off! PS: Had the ULTIMATE CHOCOLATE RASPBERRY AND AMARETTO BROWNIE at Jamie's Italian last week for my birthday and I never thought I'd say this but this cake kicked Mr. Oliver's!!
great tasting cakee!!!, it sets well in the fridge so it dosnt need to be cooked long.
love the taste! will make it again but this time will use the right sized tin. mine turned out quite dry since i didn't lessen the cooking time. TIP: place cake tin on a tray for any leakage...
Wonderful cake to make- very easy recipe and great results- don't try to cook it too long as it sets nicely in the fridge and i love it sticky! Definitely great with icecream or sorbet!
I followed the recipe and swapped the flour for corn flour and the cake came out perfect and so easy! I
I found I had to cook it for 45 min even tho my oven was up to temp and the oven is only 3 years old. I hope the texture etc is still gd but I will try again. But really easy to make and uncooked mix is divine :-))
Love this cake best ever the taste is to die for!! Make it now ppl!!!!!
This was decadantly delicous. I read all comments before making and made one minor change - I used 2 tblspns Cornflour instead of 1 tblspn plain flour. The cake was solid enough to cut but still had that lovely gouey mouse texture. I made one major change in the serving sizes. It served 8 and could even stretch to 10. I, an extreme chocolate lover, couldn't have eaten 1/4 of the cake in one sitting!
I LOVE this cake - super decadent, a small piece is enough. Has been a hit with family and friends - only minor criticism is that presentation on cutting is a little sloppy - but the taste makes you quickly forget this!
This was a super easy recipe, but way too cocoa flavoured rich for my liking (yes! I knew it was a dark choc recipe ha ha). It was ok with vanilla ice cream, but this recipe would be something I would make for others, and not myself. Everyone at work also thought it was super rich!
Am I the only person this cake hasn't worked for? I was really impressed with the recipe and read all the feedback (which I followed) but when I took the collar off, after chilling overnight, my cake just oozed everywhere. Tasted fantastic but did not present well at all. Dissappointed enough to post a comment.
Agreed. I just put up a comment too. I'm SO disappointed.
I followed the ingredients exactly, except for skipping the coffee mascarpone (my boyfriend hates the taste of coffee). I didn't run a knife around the rim, and I let it set in the fridge for about 5 hours, then let it come to room temperature before serving. Everyone was amazed by how good it was!
This is the easiest and most impessive cake ever!! I didnt do all the fancy trimmings, just served with double cream and strawberries. I put the whole cake tin in the fridge overnight. The cake looked very unimpressive, but when you cut into it, its amazing!!
This is an easy and impressive dessert. Easy to make ahead of time. i simply followed instructions up until out of the oven, then left in tin on bench until hour before guest came, then removed put in fridge. Leaves were easy to make as was marscapone. Very rich, so only need a small slice, goes a long way. Delish
Tasted excellent! Will definitely make it again. Very easy and everyone loved it.
This cake was delicious, I took the collar off to soon and it went a little flat but it was still delicious, I must say it did get better after a day so next time I would make it and leave it for at least a day!
This cake was delicious, I took the collar off to soon and it went a little flat but it was still delicious, I must say it did get better after a day so next time I would make it and leave it for at least a day!
made it for my sisters birthday, everyone loved it. just devine. :)
Cooked for 12 minutes then took the collar off and it oozed everywhere. Needed to cook a little longer and be cooled in fridge with collar on. Tasted yummy though
this cake tasted just like one from a shop :) although, i replaced 100g of dark chocolate for normal chocolate, and it was still WAY too rich
This cake was easy to make and was so well received by all that I became a member just to give the good feedback! Only made the cake but it was great on its own. This will be added to my fail-safe recipe collection :)
Made this recipe today and my family enjoyed it.
This was delicious but will say that eating it slightly warmed (only seconds in the microwave) made the centre soft and the whole thing much easier to eat, not as heavy. Loved it with double cream and strawberries.
Absolutely delicious!! It serves more like 8, you only need a small slice. I served with strawbderries and cream.. it was a winner! I kept the collar on also for a couple of hours while it was in the fridge.
Far too rich, and I'm a chocolate lover, not light and moussey as I expected. Ended up in the bin!
Yes, it absolutely was and I was most annoyed at having to do such a thing but it was inedible.
It is very rich, but I found it great with ice cream or cream to cut through the richness.
I have been tempted to make this recipe for quite some time I finally gave into temptation and made it for my boyfriends birthday he is a choc mousse lover! It was quick and easy and had an awesome result I followed the suggestion of some other members and used half milk half dark chocolate and left the collar on to leave it to set! it was Yum and Im sure will a favourite in our home
Amazing and very well received by my guests.
This was superb, i skipped out the sorbet and chocolate leaf. Although the mascarpone was divine, a great combination! It feeds a little more than stated as its a very rich cake. I baked for exactly 12 min and left the collar on like the others suuggested on this forum!
Wow, this cake was so super duper rich!! It was more like eating really soft chocolaty chocolate. Delicious!! :) Couldn't have more than a very thin slice. I feel really unhealthy now :P Cake was definitely a success.
Awesome cake. Mine didn't look quite as wet/moussy as the one in the pic but it didn't matter, taste & texture were sensational. I used good quality dark choc, 55% cocoa, left it in the tin in the fridge overnight, and brought it to room temp to serve.
Made this the other week for my partner (he loves chocolate), but instead of golden syrup I accidentally bought maple syrup....Really yummy! Even before baking I couldnt stop licking the utensils. Lasted a week because it was just SO RICH. But awesome. If you love chocolate, you'll LOVE this.
This cake was a massive hit at a dinner party! One person even went in for thirds. Highly recommended. I used ½ milk & ½ dark chocolate. The coffee mixture was also very very strong so next time I will ½ the amount of coffee.
Super delicious cake! Made the coffee cream which was lovely but next time would use whipped cream instead of marscapone as it was too rich with this cake.
It was just delicious, perfect and easy to make, recommended.
This was delicious and really easy! I halved the recipe and made two 10cm cakes, and had to cook them for 8-10 minutes. Didn't make the coffee cream but served with icecream and strawberries. Will be making again and again!
Lovely - i cooked it fo 15 minutes, it didnt seem set at 12, it was a bit flat but i only had a 26cm pan. I served it with small dollops of double cream with cherries, and it was delicious, ( some people thought it was too rich but others loved it)
Made this today as everything was going great UNTIL i RAN THE KNIFE AROUND THE EDGE OF THE CAKE AND TOOK THE COLLAR FROM THE CAKE PAN then it just turned into chocolate MESS. so i would suggest leaving the collor on the cake until you set the mousse in the frigde
I made this cake today and i followed the recipe everything was fine until i ran the knife around the edge of the cake and toke the collar from the cake pan and it just ended up one big chocolate mess. not mousse so i recommed that you dont take the collar of the cake
i made this today followed the recipe only to run the knife around the edge of the cake and remove the collar it just fell apart chocolate everywhere. maybe next time (that is if) i would suggest that you leave the collar on the tin and set in fridge as is.
This would have to be the EASIEST cake in the world to make. I followed the recipe exactly and would again. Although I didn't bother with the coffee marscapone or the frilly decoartions. I just dusted the cake with cocoa and icing sugar and served with whipped cream. I left the whole thing in the tin and chucked it straight in the fridge overnight and took out about 5 hours before serving. The only thing I would change next time I made it would be that I would serve it with double cream instead of whipped cream. OVerall, would recommend this cake and will definately make again.
Absolutley beautiful cake the first time I made it using cadburys cooking chocolate. Abosolute disaster second time I made it using Lindt chocolate. It burnt so badly in less than 5 minutes and my oven is still smokimg! So now I have worked out what chocolate to use I will be making this cake over and over!
I made it as a b'day cake. Everyone loved it! Great flavour! I made it with 1/2 dark chocolate and 1/2 milk chocolate. Very rich - had to have it with vanilla ice cream. Definitely let it sit in the fridge for at least few hours.
Yum, yum, yum - I made with 1/2 dark chocolate and 1/2 milk chocolate and left the sleeve on the tin. Made it a day ahead and was very well received by my guests.
i love this reciepe, simple, easy. and i even used approximately 200 grams of chocolate ! and it still tasted good !
I stuck to the 12 minutes which was just as well as I could smell it starting to burn! I left the collar on in the fridge. We all thought it was fantastic, lovely and rich. I served it with the marscapone coffee cream and fresh berries. It was a hit!
this cake was excellent! it was really easy to make and turned out just like the picture. I read the other comments and used half milk and half dark chocolate which made it very rich but not too bitter or sweet, left it in the tin in the fridge and took it out of the fridge for about 3 hours before serving. I also baked it for exactly 12 minutes. For the mascarpone, I didnt have any icing sugar so instead used baileys and kahlua. It went very nicely with the cake! Excellent recipe to impress anyone and so easy!!
Absolutely delicious and super easy to make. Family and guests thought i was a wizz. Thanks for this great recipe.
This turned out beautifully for me. The reviews helped me immensely and I will summarise the hints I found to be key: I did use half milk chocolate and half dark chocolate, I did use a 20cm tin, I did bake for 12 minutes exactly, I did leave the collar on the cake as it set, I did refridgerate over night, and very importantly I did let the cake come to room temp again beforeand serving (about 3 hours). In relation to the mascarpone, I did use only 2 heaped TEASPOONS of coffee, not TBS and added a bit more sugar and a dash of Khalua. It was glorious. The texture is a bit like a light fudge to me, not so much a mousse, but it's delicious. I served small slices with the mascarpone, fresh strawberries and vanilla ice cream.
Thanks for the great summary ... I now have the perfect decadent cake for my mum's birthday :) !!!!
do not tip cake over before putting it in the fridge, put it in as is in the original tin for the oven. i tipped mine over and it fell apart and all the goo in the middle spilt over. guess the top wasnt strong enough to hold, but it was also burnt on the top from the oven. tried a bit of it, was good tho. i reckon it would work if had i not tipped it over.
I made this yesterday for a friends birthday. It was sooo yummy!! Very easy and I will make again for sure. Next time I will use a smaller tin and maybe add a pinch of baking powder to get it a bit higher.
Made this for my future son in law for his birthday and it was a great hit. Turned out just like the picture and the coffee cream was easy to make and went perfectly with the chocolate sorbet and mousse cake. Will make it again. I did read all the comments and took them all in before I made it so that may have helped it turn out so good. It just melted in the mouth and when served at room tempature its perdect.
Very rich and moist. Followed the recipe exactly and it was perfect!
this cake was so delicious, and very very rich. however a had slight trouble cutting the pieces out because it was so so soft and moist it kept falling apart.... a chocoholics dream dessert.
This was delicious! Mine didn't turn out like in the picture, i don't think i folded it very well and it went flat. Some people thought it was too rich, others thought it was a winner. A must try!
Made this for my mother inlaw birthday she is a complete chocolate holic. I used lindt 70% and it was very very rich. Everyone loved it and have been asked to make it again.
Loved this cake! I made it for my husbands birthday and for a chocoholic like myself this is heaven and so easy to make, I will definetetly be making this again!!
I've had this recipe saved for ages, but have not had the confidence to attempt it until now - how silly of me - it was so very easy! I followed the instructions to the letter, baked it for 12 mins exactly & it was perfect. I made it for Dad for Father's Day yesterday & he was in raptures! I made the coffee marscapone as well, but I added heaps more icing sugar as I thought it was too bitter. I served it with dollops of the coffee cream & halved strawberries. Mmmmm!! A friend does a similar cake & adds Cointreau, so I might try that next time, as hers is to die for!!
Dinner party guests were most impressed...i let it cool in the oven then put in fridge overnight. Took out next morning and left at room temp all day...absolutely divine, very very rich. Used the dark choc from Aldi and the flavour was just right..not too sweet but not too bitter either. Very happy with this cake, will be adding it to the dinner party faves.
Incredibly easy to make.. VERY RICH!! I used 250g dairy milk choc and 250g dark choc and it was so rich it was hard to eat a whole slice. You really only need to bake it for 12min, it looks undercooked, but sets in fridge to a velvet texture mousse.
when it says 12 minutes it really means 12 minutes. i wasnt very trusting and left it for 15 and it started to burn around the corner. overall it does taste like a mousse although it is extremely rich. unlike the post below a 20cm pan was sufficient for me and it didnt shrink by much.
Super easy to make, I used half milk and half dark chocolate and took the advice of other reviews and left the collar on and cooked the cake for an extra 5 minutes. Lovely velvety texture, decadent and divine. Try it with the coffee marsacapone, it really is worth the effort.
I made this with honey and brown sugar because i had no golden syrup in t he cuppboard YUM!!! i will use a small tin next time as its to flat. VERY rich i dusted mine with icing sugar and served with whipped cream and choc curls ( did have any masconpe in the fridge) still very nice .
Mine also went quite flat in the fridge. Probably could have done with longer cooking time. While it stayed in the pieces cut, it really was just a melted chocolate/butter mix. I've made MUCH better choc mousse cakes from other recipies. Will not bother making again.
I thought I was in trouble when I poured the chocolate into the beaten eggs, because all the air escaped - but I needn't have worried. It still turned out beautifully, and it was delicious.... but sooooooooooo rich.
I loved the taste of this cake, it is a chocoholic's dream! Must admit mine was kind of flat looking but have decided just to use a smaller tin next time I make it. Would definitely recommend giving it a go even if it doesn't look spectacular the first time you make it, it sure tastes good!
Chocoholics dream. This is a fantastic dessert I return to again and again (especially when i have unexpected guests!) So easy and quick to make - but impressive and delicious. It is super-rich so only a small slice is needed. I usually serve with vanilla icecream or whipped cream dusted with cocoa. I also dust the top of the cake with icing sugar. Looks and tastes great! I have received countless compliments and recipe requests after serving this.
I have made this cake at least 6 times now and each time it has gotten easier and yummier! I dont like cream so I make the cake and dust with vanilla dusting sugar and serve with vanilla ice cream (if my guests desire). The first time I made the cake though it was a disaster but still tasted great. I find if the chocolate hasnt melted to a smooth velvety paste it wont work. I only cook it for the recommended 12 minutes - I love it gooey and I keep the collar on while it sets in the fridge. I made it again yesterday for my birthday today and everyone at work loves it! This is a must for chocolate lovers, rich but not at all sweet. Love it! Love it! Love it! Definitely worth the headache I get from chocolate!
Lovely and very rich (you only need a small piece!). If you make it the day before, or in the morning, make sure you take it out of the fridge well in advance (at least an hour) before serving. Is also nice served warm.
I don't quite know what went wrong here, but it certainly didn't turn out right. It was not like mousse at all. Kind of like a fudgy brownie and only about 1-2cm high. What a disaster! It tasted nice though.
Fantastic cake!!!! Soooooo easy to make and absolutely dreamy to eat. Baked it for my family and everyone loved it. Very rich so only need a small sliver though. Easily serves 8 to 10 people. I served mine with whipped cream and raspberries. Mmmmmm.........
This cake turned out an utter disaster.... Having read all of the reviews I built up confidence in producing a tempting dessert, however before my eyes is a pancake-like burnt tasting chocolate mess. Having followed the recipe and the recommendations below, initially though that the cooking time of 18 minutes was the problem. Although had used very fresh and good quality chocolate, the cooked cake dropped to the height of a pancake after exiting the oven... The marscapone mixture curdled upon blending, resembled mouldy curdled yoghurt. Think I will attempt something simpler next time...
Mine didn't work :-( Followed the instructions and seemed to all be going well. When I pulled it out of the fridge I thought i'd just check it was of mousse like consistency - hard as a rock! Tasted fine but was just like a disc of solid chocolate. Will try again.
Amazing!!! I made this for a get together and everyone raved about it! Very easy to make. I followed other reviews and left the collar on the tin overnight. No problems at all! Would definitely make this again! Give this a try, if you are a lover of chocolate, you will not be disappointed.
YUMM. Such an easy and delicious cake! Everyone who tried it thought it was absolutely delicious. I have made this also omitting the chocolate and adding in golden syrup and brown sugar to make a super sweet caramel version for a friend who hates choc (what a weirdo :P). I was gorgeous too, just needed some cream to dull the sweetness. PS mine didnt set fully in the time stated either, but it just made it more like a baked custard as it got to the centre, and nice and crispy on the edge. IM MAKING IT TONIGHT AGAIN
i bake it and my husband love it .Thanks you all and God bless you
I went for the extra 15 min cooking time as sugested and it was slightly burnt on the edges. Maybe keep an eye on it after 10 mins. My husband loved it though... will definately make it again
I've made this twice now. Absolutely the best chocolate desert cake ever.
I have made this cake 4 times, and each and every time, it is inhaled! I serve it with berries (strawberries and/or blueberries) and ice cream. I use a slighter larger tin, so need to keep to the 12 minutes. i also make it the night before, and leave the sleeve on overnight, and take out of the fridge a few hours before I need it
I agree with eberyone else. Increase the cooking time to about 15 or 16 minutes. Also, LEAVE the collor on till cooled. I made the mistake of taking it off too early and it oozed a little and got a bit of a slope on it. Overall though, YUM!!!!!!!!!!!!!!!!!!!!!!
I somehow managed to stuff up this seemingly easy recipe!! When I folded the chocolate mixture into the egg mixture all the air escaped and it just collapsed. I still cooked it though and it tasted yum. I couldn't let all that chocolate go to waste so I broke the cake up, put it in the base of some glasses, then added a layer of hazelnut marscapone (just added frangelico and chopped hazelnuts - yum) and then topped that with mixed berries, more chopped hazelnuts and shaved chocolate. Crisis averted - it tasted great - but I'll definitely need to try this one again!!
Cooked it for 15min as everyone suggested. Mine turned out like chocolate mud cake in the end though, don't know what went wrong!
Well what can i say- for my bro's birthday to go with his lemon passion cheesecake, it was fab, baked it with 2 tabs contreau, piped contreau marscapone around the top, added dark choc leaves and macerated orange segments and served it with connosoiur vanilla bean icecream, superb. I left it in the oven for 15 mins, left the collar on while it set overnight, and let it come to room temp before i served it to get that mousse- like texture back. It went faster than the cheesecake and most of the men at the party invited me home with them!
WOW! I followed other reviewers' recommendations and increased cooking time to 15 minutes, left collar on and left to set overnight. It is so rich and decadent and definitely yields way more than 4 servings, we easily got 8. My partner called me from work the next day just to tell me how awesome the leftovers were. What a divine cake!
Firstly this cake serves closer to 15-18 people rather than 4. Secondly, I unfortunately went against my better judgement and followed the step to remove the collar BEFORE letting it set in the fridge and ended up with scalded fingers and a big mess. I had to throw the first attempt in the bin before it ended up all over the floor. The second attempt I left the collar on which worked a lot better. With the mascarpone I added 2 tablespoons of icing sugar and it tasted a lot better than with just one. I'd definately make it again just because it's so quick and easy to make.
Wow!!! The magazine said serves 4-6 but the pieces would still be too big. This cake is so super rich you definitely need something to cut through the richness. I got 10 serves out of it. After reading the comments I also cooked it for 15min and it was perfect, no problems with it. A sure fire hit with the chocoholics in the family.
Very yummy, quite rich though, so it goes a long way. Served with strawberries which worked well and countered the richness a bit. I used milk chocolate too.
I don't know what it is about me, I have heaps of cooking experience but I get way scared making something like this! I always want so much for it to turn out good! I tried it first time and it wasn't too good, I undercooked it then of course overcooked it. I don't learn too fast! Anyway I did a chocolate course and then it came out better. It's good to know I won't be wasting half a kilo of chocolate anymore! :p
YUMMO!!!! no mascarpone for me though.
Easily the best cake in the world to make and eat and I have now made it more than 5 times.
Sensational. I combined it with white chocolate mousse and choc chip ice cream as a trio for a dinner party dessert. My guests are still talking about it.
thanks to the previous comments - what worked for me was leaving it in the oven for 15 mins and also leaving the collar on in the fridge. I served it with stewed strawberries and french vanilla ice cream... delicious!!! recommend taking it out of the fridge for 45-60 mins before serving to soften it up
This is very rich - almost too rich - you only need a sliver. The cofee mascarpone was okay, but isn't to everyone's taste and is quite rich in itself. I would probably tend to serve the cake with berries next time so the tartness of the berries can counteract the rich density of the cake. I also cooked it a little longer to be sure it was set. I took the collar off as the recipe says, but when placing it onto the top shelf of my fridge i tipped it a little and the side gave way. I quickly slapped the collar back on and the cake set okay in the fridge. Next time I'll leave the collar on until the cake has set.
A very easy recipe to prepare, though I would advise you to let people know whether the temperatures you set are for fan force ovens or standard ovens as I set my fan force 20 degrees less and it had not set enough to remove the ring collar (but I did). Thanks for the mess I had to clean up!!!
Great cake, made it twice in one week it was so nice (well, actually, my boyfriend - who's has probably only cooked a cake from scratch once in his whole life did - all the better!). Very rich (actually served 8 people with a quarter left over quite easily). I used the marscapone and coffee and can't imagine a better compliment to this - the bitter/sweet coffee with the richness of the cake is perfect. I don't think plain cream is as good to offset the extreme chocolate. Will try leaving to bake for longer as indicated by a few others as needed to chill overnight to set - but did set eventually. Definitely make again - YUM!
My boyfriend and I made this the other week and it was delicious. Incredibly sweet though, could only have a tiny piece. Ours didn't firm up in an hour though, so I would suggest that it stay in the fridge for longer before serving.
I'm a novice cook and I had no trouble making this cake. I served it with choc chip ice cream and strawberry's which seemed to breakup the super-sweetness a bit. I did cook it for about 20 mins but it didn't burn. Great dessert!
SEN-BLOODY-SATIONAL!! I just made this cake for the 5th time, and it's as simple and a gorgeous as ever. I serve it slathered in double cream with extra chocolate grated over the top, and i only serve just a tiny sliver because it's so rich.
YUM .......this was one of the easiest cakes I have made but did leave in oven a little longer than suggested just doesn't seem right to only cook a cake for 12min. Will make many times I'm sure big hit with husband and kids...
Found it WAY too rich, but easy to make
Absolutely decadent, kids also loved it!!
This is a delicious cake but it is SOOO rich, it feeds double the amount it says. I didn't have mascarpone, so I used whipped cream and mixed coffee into it and served it with vanilla icecream...and it was yum!
What a devine cake! An intense chocolate flavour and a really fluffy texture that literally melts in your mouth when served warm. I only had a 26cm springform tin so my cake was large and thin. As I have a cranky oven, I cooked it at 210 degrees for 20 minutes and still burnt the edges but aside from that it was great served warm with cream. Will try making again but will cook it for a shorter period of time.
Totally agree, this is a super tasty dessert which definitely feeds more than stated. I served up after Mother's Day lunch and everyone thoroughly enjoyed. I served with just a scoop of vanilla icecream and sprinkled with icing sugar. It is very rich and even though I have a real super sweet tooth and looooove chocolate, I could only eat a small sliver before feeling a bit sick! Will make again as looks like an impressive dessert with very little effort. Use best quality choc you can afford.
The finished product was fantastic and everyone loved it. But you do definitely need the coffee to cut through the sweetness. I served it with coffee ice cream. Had to cook it longer than what is recommended. After 12 minutes mine was still completely liquid. So I had to stuff around for a bit to get the cooking right. But it all ended well
Incredibly rich & very decadent. Coffee marscapone was great partner for the cake although I used less coffee and more marscapone than the recipe and it was still intensely coffee flavoured. Using the proportions indicated in the recipe for the marscapone would have made the coffee flavour too overwhelming.
Scrumptious! My 12 yr old daughter made it with me yesterday to have today for Mothers Day and everyone absolutely loved it. After reading others reviews/comments I decided to leave in the oven for 15 minutes instead of 12 and I also left the collar on whilst in the fridge and it turned out fantastic. I dusted with a little icing sugar and made white chocolate leaves to go with it. It's our new favourite dessert!
Great recipe. Soooo rich. I didn't use Marcapone, though, but my mum was annoyed I didn't use Marcapone, (her favourite cheese.) It turned out great and I had a little too much (I ate half the cake, didn't have dinner and I felt sick afterwards anyway.) Take my advice: DON'T EAT IT ALL. Eat it with friends or family to avoid the temptation. Love it, love it, love it!!! Sorry, Five Stars definently!!!!!!!!!!!!!!!
I made this cake and we all loved it.... Best cake eva! and sooo quick and easy to make!
one word FABULOUS
So easy to make and sooo delicious! Everyone in my family loved it! After reading the previous comments, I decided to bake it for 15 minutes instead of 12 and this worked perfectly - i was able to remove the collar from the tin and the cake didn't go everywhere. I didn't make the mascarpone, i just served it with a scoop of vanilla ice-cream and a drizzle of cream. Fabulous!
Lovely cake - must use really good quality chocolate for best taste. Also if you prepare the day before (or earlier in the day) it takes longer to soften (so need to remove from fridge earlier before serving). Very yummy!
This is now my all time favourite recipe - everyone I have made it for has raved about it! I have served it with coffee flavoured ice cream... Delish!
Fantasic recipe, I made about a million mistakes but it still turned out fabulous!! However despite all my mistakes I do believe it needed to be kept in the oven for a little longer, say 15-20 minutes and I didn't take the collar off the tin as I thought mixture was still a little runny. And it definately served more than four becuase its very very rich
This was lovely and very easy to make- we have made it several times and it has always been a success. You do need to take it out the fridge a while before to get the mousse texture. Yum, yum.
This cake is really awesome. So smooth and rather easy to make. When I made it I did everything wrong and it still turned out beautifully. I recommend it.
Fantastic! Didn't make the Coffee mascarpone and served with cream and ice cream. Very rich. Ended up with 12 serves as you only need a little bit. SO BEAUTIFUL
i would love to make it
I love it but I wonder if it would freeze well The demand for this cake in my family is high and I cant keep up with the orders.Merry Christmas All
Loved this recipe, though I served it with fresh raspberries and plain vanilla ice-cream. The cake disappeared as soon as it was served!
wow this cake was truly DIVINE!!! it was really easy to make and it tastes best when its really chilled! the whole family absolutely LOVED it and it will be made again and again... :)
This cake is so easy to make & delicious. It is very rich so you only need a small serving. I didn't make the coffee cream... I served it with vanilla icecream to balance the richness & decorated with fresh strawberries & a light dusting of sifted icing sugar. Will definitely be making this again.
Great recipe, although it appeared very rich so I only served a small piece with double cream. Everyone was very impressed with some coming back for seconds. This is a really easy recipe - so easy I kept reading over the recipe to see if I'd missed something! I used half milk and half dark cooking chocolate and was very pleased with the results.
This was a huge hit at my recent dinner party. Great for a lactose intolerant guest. I served it with lactose free chocolate ice cream and raspberries and omitted the coffee topping. I got asked for the recipe too!! Was a hit and very easy to make in the afternoon and pop in the fridge
What a disaster! When I took the collar off the tin the middle of the cake oozed everywhere. Next time I make this cake I will run the knife around the cake but laeave the collar on. I was also pleased that I noted a previous comment of using only 2 teas of coffee powder, however I used three but found this was still too strong, should have used two.Next time I will use cream and not mascarpone. Apart from all that I found this recipe to be extremely rich and just yummy
Well, all I can say is it didnt really live up to my expectations. Now that could be because I used Lindt coverture chocolate (how could i use anything else ;)) which is probably a little denser iykwim. However, it was very rich but just like eating a chocolate bar (good quality) wasnt very mousse like inside at all.
so yummy... can't wait to make again.
I have made this wonderful desert many times. I also serve with King Island cream with choclate shavings on the top. Tip: Remove from fridge 1/2 before serving. If you prefer a softer & easier to slice chocolate mousse cake.
I bought my first delicious mag at the Fiji airport with the left over change I had. This recipe was in it and I have made it so many times. It is absolutely divine and incredibly easy to make. I have never made the coffee marscapone because I don't like coffee in desserts so I have always served it will thick thick cream. This is a must must must try recipe.
Made the cake and served with the double cream that you can buy from supermarket - fantastic! Very easy - I generally hate cooking with chocolate as I find when it comes time to mix the chocolate with the other ingredients that the temperature difference ruins the cake, but this was easy. I found it hard to cut and serve though....
This is a great recipe! I made it the first time my sister in-law came over (who is VERY picky) and we all went back for seconds. Very easy to make, fantastic flavor - great for those that are lactose intollerant, or can't have a lot of flour.
I used half milk and half dark choc as I don't like the taste of dark choc that much. Had a disaster with the coffee marscapone! I did just as the recipie said and the mixture curdled into lumps of butter floating in coffee! What did I do wrong?? I guess I over mixed it but the recipe does say to 'beat' it...
I cannot bake to save my life, but this was idiot-proof enough even for me. I adjusted the timing a little to make single serves in ramikins for my guests, and it worked perfectly. For someone who can even mess up chocolate mousse, this was an excellent,easy, popular recipe. I highly recommend it for anyone looking for an easy dessert to complement the complicated mains they're making - I did this with one hand while stirring my main with the other.
Yummmmmmmmmm This has to be the best chocy cake that i have ever had! Be warned for major choc-aholics only!
I made this cake the first time without the coffee cream and served it with normal whipped cream. It was divine and was just melt in your mouth, but ever so rich. However the second time when I made the coffee cream, the coffee taste was just so overpowering. I added more icing sugar until the taste was bearable. Perhaps the recipe should say 2 tsp rather than 2 tbs of coffee, that way the cream isn't like an espresso.
Log In or Register to ask questions about this recipe.
- NeridaKK asked this question at 11:55am Fri 14th August, 2015
- Question: How should I change the recipe for use in a 23cm round spring form cake tin?
- 1755Lauren asked this question at 12:50pm Wed 9th January, 2013
- Question: Could I freeze this cake if I need to serve in 3 days time?
- AMS asked this question at 10:00am Sun 25th November, 2012
- Question: Any idea of an alternative to the coffee marscapone? Not a big fan of coffee. Would like to think of maybe a raspberry mix to go with the chocolate. Open to suggestions.
- swifty68 asked this question at 08:50pm Wed 26th September, 2012
- Question: I made this cake today and when I took the collar off the cake collapsed. I followed the recipe exactly. Not quite sure what happened!
- sambad asked this question at 08:28am Fri 20th July, 2012
- Question: OMG I just re read the recipe and it states... An electric hand beater will do!
- sambad asked this question at 10:04pm Thu 19th July, 2012
- Question: I don't have an electric mixer, would using an electric hand beater for 10 mins do the trick? I really want to try this for my husbands b day : ) it sounds awesome
- loislane18 asked this question at 02:14pm Sat 30th June, 2012
- Question: I cooked it for 12 mins & it was a bit crusty on top,put it in fridge for 2 hrs
- 007rockchick asked this question at 09:40pm Wed 2nd May, 2012
- Question: Do you guys wait till chocolate has cooled before adding to egg mixture? As when I added melted chocolate my egg mixture collapsed somewhat. It seems to have turned out good enough, but perhaps is lacking in hight. Taste is sensational!
- hinabee asked this question at 06:15pm Fri 26th August, 2011
- Question: what if we dont bake this cake and let it chill in the freezer? will it set like the other mousse recipe's? or is it important to bake it?
- RenaMeli asked this question at 09:52am Sat 30th July, 2011
- Question: Anyone tried to double the recipe qty's for a larger cake?
- zibloz asked this question at 09:55pm Tue 24th May, 2011
- Question: I would like to make little individual cakes with the recipe using muffin tins, would that work?
- piccola asked this question at 05:22pm Mon 20th December, 2010
- Question: If I want to make this cake for Boxing day and make it on Christmas Eve will it still be okay and taste just as good after 2 days?
- trewq asked this question at 05:05pm Sat 30th October, 2010
- Question: the middle is still liquid and there is a thin crust on the top does this look right?
- cherien asked this question at 06:06pm Mon 11th October, 2010
- Question: do the eggs need to be seperated?? the eggs wont thicken for me
- eastermythology asked this question at 06:01am Sun 5th September, 2010
- Question: Oven temperature is fanor fan forced?
- Kylie1102 asked this question at 02:09pm Wed 11th August, 2010
- Question: What brand of dark chocolate is good? Is Cadbury dark cooking chocolate good? What would you suggest?
- pippie asked this question at 06:44pm Thu 5th August, 2010
- Question: I don't like dark chocolate, has anybody tried with milk choc?
- juliebrock asked this question at 04:50pm Thu 22nd July, 2010
- Question: I made this according to directions and it was lovely. I now would like to halve the quantity and would like to know how long to cook it for. Otherwise, can it be frozen? Thanks
- kato84 asked this question at 04:15pm Sun 14th February, 2010
- Question: Does anyone know If this would work with white chocolate?
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Macabre -- Schaumburg, IL -- November 15th, 2013
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Some People Call Me The White Devil
Join Date: May 2011
Location: Chicago, IL
Posts: 8,674
Macabre -- Schaumburg, IL -- November 15th, 2013
This was part of the Days Of The Dead Horror Convention. For the first time ever they decided to have a Friday night concert for all attendees. It was at a Marriott hotel in a heated tent outside. They actually had a stage built with nice lighting and a screen for Macabre to use.
They had two openers. Bozarth and Forged In Flames.
Forged In Flames sounded like a shitty Mastodon ripoff it seemed and had maybe 20 people watching them.
Macabre came on around 9:40 or so to around 150 people. Hotel personal looked scared shitless at times since they had no clue what this was or how to handle it. There really wasn't a pit except for maybe 3 guys.
Macabre killed it though. Really great live, loved the stories before each song, and they had a pretty cool light show. Also the Zodiac during the first song and the family pretending to do a killing during another song was cool.
McMassacre was fucking awesome.
It's a partial set of what I remember.
Macabre :
Temple of Bones
Lizzy Borden
The Trial
Night Stalker
The Bloody Benders
Serial Killer
The Iceman
You're Dying to Be with Me
Nero's Inferno
Mary Ann
Also bought a patch from them and their newest album on limited edition picture vinyl (limited to 1000 and I got number 7).
Notes from the convention :
I also met Jason Mewes, Brian O'Halloran, Bill Mosley, Sid Haig, Kane Hodder, Heather Langenkamp.
I did get to see Danny Trejo (who i've met before), Lita Ford, Twiggy (from Marilyn Mansons Band) among other.
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subset: commoncrawl


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The Black Range Artists are hosting a Fine Art Show in Deming to benefit the Wounded Warrior Project and homeless veterans. The Wounded Warrior Project embodies a cause that touches all of our communities and is worthy of our support and thanks.
BRAI is a nonprofit art group that covers the area of southern New Mexico and west Texas. The Black Range and Plein Air painters are planning the show on Oct. 11-12 at the Mimbres Valley Special Events Center, 2300 E. Pine St. Artist sales from this two-day event will generate a 30 percent donation to the Wounded Warrior Project and a separate donation will go to the homeless veterans here in Deming through the Southwestern New Mexico Transition Center.
The BRAI, being nonprofit, will not be taking profits from this event.
"We are having great response from sponsors as well as from artists to support this event," said a BRAI spokesman for the event. "The artists that have been accepted to this event will have the expense of travel, lodging, food and 30 percent of their sales go to the veterans. This summer, we will be spotlighting some of our 46 artists that will be at the show."
The first artist, Cheri Reckers, will be coming in from Jarales, NM. Reckers is a Master Silk Artist and earned her BFA with honors from the Columbus College of Art and Design and has been a professional silk painter for over 24 years.
Her award-winning designs have been exhibited at the New Mexico Museum of Art and the Center for Contemporary Art in Santa Fe, the "World of Wearable Art" show in New Zealand, the Bernina Fashion Show" in Houston and most recently in Japan.
She has been featured in Fiberarts Magazine and the Fiberarts Design Book.
Starting with white silk as her canvas, she applies transparent fiber-reactive dyes freehand with paint brushes (she does not use resist, wax or screens). Once applied, the colors cannot be erased. After the painting is complete, the silk is steamed for permanence. Finally, the fabric is washed; "I sew it into one of my garments or framed for wall art," Reckers said.
Bill Darrow is coming in from Louisiana and is sculptor, jeweler and flute maker. He began making ceramics in 2008. After five years working with the pottery wheel, he developed a fascination with hand-building. He developed an interest in the old ways of pottery that led him to re-discover some of the old forms that were traditionally made by the Chiricahua.
The pots are pit fired with oak and pine wood along with the leaves and needles of the trees as well.
He is currently the owner of the Stronghold Studios in New Orleans. The Studio is primarily an event décor production studio which makes sculpture, props, backdrops and graphics in two or three dimensional creations.
His studio has created works of beauty for such clients as Bill Clinton's Inaugural Festival (both of them). He is the son of Ruey Darrow, once tribal chairman of the Fort Sill Chiricahua/Warm Springs Apaches, grandson of Sam Haozous and great grandson of Mangus Coloradas and nephew of Allan Houser, noted 20th century sculptor and painter.
The third artist is John Surra who lives here in Deming. Since his relocation to New Mexico from New York, the rugged mountains and the expansive desert have demanded his sculptures evolve in directions he had not imagined.
"Textures of my Bronze casting become eminently important, influenced by the hard yet delicate surroundings of the Southwest. When each unique piece in completed it not only creates visual excitement, but also the touch evokes a sensual response. Each piece becomes this personal contact, which is a requirement to be understood," Surra said. "Evolution in my art, not revolution, provides the continuum that allows an outward expression of my thoughts and emotions through my work."
The fourth artist, Keya Horn, is from Albuquerque. "I continue to be amazed at the transformation of an empty canvas after only one hour working with oils," Horn said. "The joy I receive from interpreting scenes onto canvas is incredible and my subject matter is varied: landscapes, architecture, portraits, crowds, and animals."
An early interest in architecture led to a successful side business creating "House Portraits" in pen and ink and dry wash. "Later I developed Pet Portraits in pastels and oils," he said. "My work has been featured in Johnson's Art Gallery in Madrid, was juried into the Encantada, a city wide exhibition hosted by the Rio Grande Art Guild, a two-man exhibition in which six of my 20 paintings sold. I am an active member of the Plein Air Painters of New Mexico, Rio Grande Guild and the New Mexico Art League."
The BRAI will be bringing more artists to the spotlight this summer. A few booths are still available for an artist interested in applying to the show. For more information on the Black Range Show: blackrangeart.com or Lyn 575-546-4650.


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Companies speed up their recruitment as economy grows
Apprentices, graduates and qualified engineers - take your pick: civil engineering consultants are looking for a lot of new recruits. Figures in this year's NCE Consultants File confirm what one consultant executive board member has described as a "different atmosphere in the industry now".
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How Social Media Helped Cisco Shave $100,000+ Off a Product Launch
As early as 2008, networking giant Cisco was well along in its social media evolution. Back then you could find the company on Facebook, Twitter and YouTube.
Yet something was missing – the hard business case for social media. Like most companies, Cisco knew it was benefiting from social media, but it couldn't prove it.
The launch of a new router using only social media would provide the proof Cisco's marketers were seeking.
The results surprised even the social media enthusiasts. With this single project, the company shaved six figures off its launch expenses and set a new precedent for future product launches.
"It was classified as one of the top five launches in company history," said LaSandra Brill, senior manager, global social media. "It was the crossing the chasm point for us in the adoption phase of social media and helped us get over the hump of internal acceptance."
Cisco Social Media Stats:
- Website: www.cisco.com
- Blogs: 22 external, 475,000 views/quarter
- Twitter: 108 Cisco feeds with 2 million followers
- Facebook: 79 groups with 100,000 fans
- YouTube: 300+ channels, 2,000+ videos, 4 million views
- Second Life: 150,000 visitors, 50+ events
- Flickr: 300+ photos, 400,000 views
Social Media Launch Highlights:
- 9,000 people attended the social media product launch event – 90 times more attendees than in the past
- Saved 42,000 gallons of gas
- Nearly three times as many press articles as with traditional outreach methods
- More than 1,000 blog posts and 40 million online impressions
- A Leading Lights award for Best Marketing
- One-sixth the cost of a traditional launch
Router Launch: Promotion Through Play
Up to that point, the traditional product launch went something like this:
- Fly in more than 100 executives and press members from 100 countries to headquarters in San Jose, California
- Take a few hours of the CEO's or an executive's time to prep and present
- Distribute well-crafted – but static – press releases to key media
- Email customers
- Run print ads in major business newspapers and magazines
For its Aggregated Services Router (ASR) launch, Cisco aimed to execute entirely online leveraging social media, and in doing so, engage network engineers in a more interactive, fun way.
Cisco met its audience where they were – in online venues and the gaming world. Here's how:
Second Life – The company built a stage with big-screen monitors, chairs for the audience and palm trees for its flagship launch event – entirely in a Second Life environment. It then piped in video of executives presenting the ASR.
Network engineers or the press could board their own "personal transport device" to surf through a virtual router.
To generate pre-launch buzz, the team held a concert in Second Life featuring eight bands over seven hours.
An executive presents the new ASR in a live Second Life event.
A 3D Game – More than 20,000 network engineers learned as they played a 3D game, wherein they "defended the network" using the ASR. (Research shows that 17% to 18% of IT professionals play games online every day.) Top scorers went on to a championship round with the winner bagging $10,000 plus a router.
"If they're playing games, that's how they want to engage and that's who they are," Brill said. "How do we make that applicable to what they do at work?"
YouTube – Video gets eyeballs. Cisco's "Future of Shopping" is up to 3.3 million views.
Additionally, the company heavily used video to educate customers and the media about the ASR, encouraging them to pass along links via social sharing.
Video conferencing – The company's next-generation video conferencing technology, Cisco TelePresence, brought customers together at local offices around the globe. Executives back in San Jose could see the audience's facial expressions and vice versa.
Mobile – A video datasheet engaged engineers on their mobile devices.
Facebook – Hardcore network engineers could connect on the Cisco Support Group for Uber User Internet Addicts. How addicted are they? One member shared that he networked his community swimming pool so he could stay connected poolside.
"It allowed them to connect with Cisco in a new way, and build preference and customer loyalty," Brill said.
Social Media Widget – Cisco assembled videos, collateral and images in a widget format and embedded it into "social media" news releases and launch pages. Bloggers and others could spread the information easily with the embedded code.
Cisco blogs – Videos and other content engaged bloggers and customers, encouraging viral pickups.
Online forum – Cisco seeded its Networking Professionals Technology Community Forum with launch-related discussion topics and gave customers an "Ask the Expert" function.
The whole campaign spanned three months with the launch in the middle. During pre-launch, launch and post-launch, Cisco kept the audience engaged by encouraging discussion with and among its audience.
Reaching 9,000 People
Compared to traditional launches of the past, the ASR launch delivered eye-opening numbers. More than 9,000 people (90 times more than past launches) from 128 countries attended virtual launch events. Without travel, the launch saved an estimated 42,000 gallons of gas.
Plus, top executives spent only about an hour recording the video presentation.
Print ads were largely replaced with media coverage, including nearly three times as many press articles as a comparable traditional launch, more than 1,000 blog posts and 40 million online impressions.
Yet Cisco wasn't the only one recognizing the impact of the campaign. In fact, the company earned a Leading Lights award for Best Marketing.
Taken alone, the reach of the campaign impresses. But consider this: The whole launch cost one-sixth of a similar launch that used traditional outreach methods.
Social Media: The New Norm
The ASR launch effectively tore the lid off social media at Cisco, which now truly walks its talk regarding the power of networks. Since then, social networking comes standard with every product launch and print advertising funds have largely moved to social activities.
And media like video, Facebook and Twitter keep customers and the press engaged continuously. Cisco now runs live public Q&A sessions showcasing John Chambers, Cisco's chairman and CEO, as he answers questions coming in via Twitter.
Live TelePresence sessions bring executives and customers together for face-to-face virtual meetings.
The company's chief technology officer, Padmasree Warrior, communicates with nearly 1.4 million followers on Twitter.
With subsequent launches, the company has realized even greater ROI – now seeing costs just one-seventh of those before. But the networking company keeps pursuing even greater returns with social networking.
"Now that we've got that buy-in, we need to just continue to show the success of one campaign over another," Brill said.
Tools like Radian6 and Symphony help the core social media team, now eight people, measure the impact relative to cost of each campaign. After every campaign, the team just sets new benchmarks to beat.
"Social media doesn't replace the need for white papers or sales interaction. I think it helps accelerate and shorten the sales cycle," Brill said. "There are studies out there that people who are involved in communities and engaged with the brand are likely to spend up to 50% more than those who are not. We want to try to prove that."
Listen first
"For every product launch, our formula starts with listening. We start a list at least a month before of buzzwords and challenges and then figure out the right tools," Brill said.
Use video often
Web pages with video draw five times more engagement than those without. Cisco encourages video blogging to add transparency to bloggers' voices.
Talk at versus talk with
Product launches of the past communicated at the audience. Now, nearly all activities have an interactive element.
Always be brand-building
Not everyone's ready to buy now, especially a six-figure purchase like the ASR. Activities like the online game engaged the loyalty of network engineers, who heavily influence such decisions.
What success have you seen using social media for launches of new products or services? What worked well and what didn't? Leave your comments in the box below.
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Casey Hibbard is Social Media Examiner's case study writer. She is also president of Compelling Cases Inc. and author of Stories That Sell: Turn Satisfied Customers into Your Most Powerful Sales & Marketing Asset. Other posts by Casey Hibbard »
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text:
In a vast ocean, there aren't many opportunities to ask for directions. If you're an Emperor penguin, you've just got to hope that your internal GPS is working properly.
Sadly, that was not the case for a ten month old Emperor penguin who is now hanging out on the beach in New Zealand. The little guy is about 2,000 miles off course. The last penguin who made that mistake was spotted in New Zealand over 44 years ago.
Colin Miskelly, a curator at Te Papa, the Museum of New Zealand, said that the penguin most likely came ashore for a rest and looked to be in good health. However, he'll need to journey onward if he's going to survive.
He was seen eating wet sand on the beach. While this may seem like odd behavior, the penguin is used to eating snow for water. The poor guy is mistaking sand for snow. (I know. That image is heartbreaking.)
Officials are asking people to keep a good distance away from the penguin and to just let him be. They are planning on letting nature take its course and hopefully this little guy will find his way home.
Via Huffington Post
About Ali BermanAli Berman is the author of Choosing a Good Life: Lessons from People Who Have Found Their Place in the World (Hazelden) and Misdirected (Seven Stories Press). She works as a humane educator for HEART teaching kids about issues affecting people, animals and the environment. Her published work can be found on her website at aliberman.com. In early 2012 Ali co-founded flipmeover, a production company with the mission to use media to raise awareness of social issues.
View all posts by Ali Berman →