The ultimate chocolate mousse cake
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The ultimate chocolate mousse cake
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 12:52:28 AM. Recipe ID 14194. Report a problem with this recipe.
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      Title: The ultimate chocolate mousse cake
 Categories: Cakes, Chocolate
      Yield: 16 servings
 
      1 lb Bittersweet chocolate; coar
           -sely chopped
    1/2 lb Butter; unsalted
      6    Eggs; lightly beaten
           Chocolate ganache glaze
    2/3 c  Heavy cream
      6 oz Semi-sweet chocolate; finel
           -y chopped
 
  Fat grams    per serving:              Approx. Cook Time:   :15
  CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside
  of an 8-inch springform  pan in a double layer of aluminum foil to
  prevent seepage.
   Butter the pan and line the bottom with a round of parchment or waxed
  paper.  Butter the paper. 2. Combine the chocolate and butter in a
  large metal bowl over a pan of hot - not simmering - water (the
  bottom of the bowl should not touch the water). Let stand, stirring
  occasionally, until the chocolate is smooth and melted. Or melt in a
  glass bowl in a microwave oven on high (100%), stopping and stirring
  every 15 seconds; remove the chocolate when there are still a few
  lumps and stir until completely smooth. 3. Put the eggs in a large
  mixer bowl set over simmering water and stir constantly until warm to
  the touch, about 3 minutes; remove from the heat.  With an electric
  mixer, beat the eggs until they triple in volume and form soft peaks
  when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume,
  if using a hand-held mixer, continue to beat the eggs over simmering
  water until they are hot to the touch, about 5 minutes, then remove
  from the heat and beat until cool.) 4. Fold half the eggs into the
  melted chocolate until partially incorporated. Add the remaining eggs
  and fold until they are just blended and no streaks remain. 5. Pour
  at once into the prepared springform pan and smooth the surface with
  a spatula. Place in a larger roasting pan and add enough hot water to
  the pan to reach about two-thirds of the way up the springform. 6.
  Bake for 5 minutes. Cover the top of the springform loosely with
  lightly buttered aluminum foil and bake for 10 minutes longer. Remove
  the cake from the oven and let cool on a rack for 45 minutes; then
  cover and refrigerate until chilled and very firm, about 3 hours. 7.
  To unmold, run a small spatula or a blunt knife around the edge and
  remove the side of the springform. Carefully invert the cake into a
  plate that has been covered with plastic wrap and remove the bottom
  of the springform; peel off the parchment. Reinvert the cake onto a
  cardboard round or a cake plate.  Cover and refrigerate for 6 hours
  or overnight, until thoroughly chilled, before serving. 8. If you
  want to cover the cake with a chocolate ganache glaze, set it on a
  rack or tuck strips of waxed paper around the bottom of the cake.
  Pour the tepid glaze onto the center of the cake, letting it cascade
  over the sides. Run a long metal spatula lightly across the top so
  that the glaze will not be too thick.  If necessary, use the spatula
  to patch any pare spots. Work quickly before the glaze sets. Prick
  any air bubbles with a needle or pin. Carefully remove any strips of
  waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours
  at room temperature, or 30 minutes in the refrigerator. CHOCOLATE
  GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream.  Remove
  from the heat and immediately add the chopped chocolate. Cover and
  let stand for 5 minutes; then stir gently until the chocolate is
  fully melted and smooth. Let cool until tepid. 2. Stir the glaze to
  test it.  It is ready to use when a small amount mounds just a tiny
  bit when dropped from the spoon before disappearing into the mixture.
  If the glaze is too thick and the mound remainds on the surface, add
  warm water (or liqueur) by the teaspoonful, testing until the
  consistency is correct. If for some reason the glaze remains too
  thin, stir in more finely grated chocolate, heat until melted and
  then let cool again. Variations
  
  MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the
  Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of
  butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan;
  temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make
  the Ultimate Chocolate Mousse cake, prefereably using
  extra-bittersweet chocolate.  In step 2, add 2 tablespoons instant
  expresso powder to the melted chocolate and butter.  In step 5, pour
  halfe the chocolate mousse batter into the prepared springform pan
  and drizzle with have the Hot fudge (see recipe).  Add the remaining
  batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE
  CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using
  extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste
  (see note) to the melted chocolate and butter. Garnish, if desired
  with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline
  paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY
  10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate
  Chocolate Mousse Cake, preferably using extra-bittersweet chocolate.
  In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot
  jam to the melted chocolate and butter.
   Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry
  jelly or strained appricot jam mixed with 1 Tablespoon framboise
  (raspberry eau-de-vie).  Spoon this glaze over the top of the cake
  and immediately spread into a thin, even layer with a long, narrow
  spatula. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied
  Cherrys (see recipe) at least a day ahead.  Make the Ultimate
  Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4,
  fold in 1 cup halved, well-drained brandied cherrys.
 




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Recipe ID 14194 (Apr 03, 2005)

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