Longhorn Steakhouse Chocolate Stampede Recipe
In this blog, I will share with you a Longhorn Steakhouse Chocolate Stampede Recipe that is extremely delicious.
Ingredients
For The Cake And Mousse
- 1 box devil's food cake mix
- 14 oz bittersweet chocolate (chopped)
- 12 tablespoon butter, (unsalted)
- 1/4 cup strong coffee
- 10 large eggs (separated)
- 1 1/2 cup plus 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups heavy cream (cold)
For The Shell And Sauce
- 12 oz bittersweet chocolate (chopped)
- 3/4 cup heavy cream
- 5 tablespoon corn syrup (light)
- 2 tablespoon butter (unsalted)
For The Serving
- 1 1/2 c heavy cream (cold)
- 1 tablespoon sugar
- 1 pt vanilla ice cream
Instructions
For The Cake
- To make a 9-by-13-inch cake, prepare the cake mix as directed on the package. Bake and allow the pan to cool slightly before inverting it onto a rack to cool completely.
- Prepare the cake pan by cleaning it and lining it with plastic wrap. Divide the cake lengthwise into thirds, then crosswise into 6 rectangles.
- Divide each rectangle into two layers using a serrated knife. Place half of the pieces snugly in the cake pan.
- Divide the remaining pieces into six small balls and place one in the center of each cake rectangle.
For The Mousse
- In a heatproof bowl set over simmering water, melt the chocolate, butter, coffee, and 1/4 cup of water.
- Remove the bowl from the pan and stir until cool. Keep the simmering water aside. Pour ice water into a large bowl.
- In a separate large heatproof bowl, whisk the egg yolks, sugar,, and water together. Place the bowl over a saucepan of simmering water and whisk for about 6 to 8 minutes until pale yellow.
- In a mixing bowl, combine the chocolate-coffee mixture and the vanilla. Whisk for about two minutes until well combined. Take out the bowl from the pan and set it in the bowl of ice water; whisk for about 4 minutes until slightly cool but not thick.
- Combine the egg whites and salt in a bowl and beat until foamy. Add 2 tablespoons of sugar and beat until almost stiff; gently fold into chocolate-yolk mixture. Cover the cake and cake balls with 5 cups. Freeze for about 30 minutes or until firm on top.
- Add the remaining 4 tablespoons of sugar to the heavy cream and beat until soft peaks form. Fold into the remaining mousse. Remove the cake from the freezer and spread it with the light chocolate mousse. Cover the cake with plastic wrap and freeze until firm, at least 6 hours or overnight.
For The Chocolate Shell
- In a heatproof bowl, melt the chocolate, cream, and corn syrup over simmering water. Add half of the shell mixture to the frozen mousse a spoonful at a time. Place back in the freezer.
For The Chocolate Sauce
- Mix the remaining chocolate shell mixture with the remaining 1 tablespoon of corn syrup and butter. Then microwave for 30 seconds, stirring until glossy.
For The Serving
- In order to serve the cake, beat the heavy cream until foamy with a mixer. Then add the sugar and beat until soft peaks form. Invert the cake onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
- Using a warm knife, cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles; cut each rectangle diagonally in half to make 2 triangles. Add whipped cream, ice cream, and chocolate sauce to each triangle. Enjoy!
Nutrition
Calories: 2460kcal