Chocolate mousse cake (part one)
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Chocolate mousse cake (part one)
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 12:54:12 AM. Recipe ID 16083. Report a problem with this recipe.
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      Title: Chocolate mousse cake (part one)
 Categories: Cakes, Chocolate
      Yield: 1 Servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
      8 oz Semisweet chocolate;chopped
           Coarse
      6 tb Unsalted butter;cut into
           Pieces, softened
      8    Eggs;separated,room temp
      1 c  Sugar
      2 tb Orange flavored liqueur
      1 tb Orange rind; grated
    1/4 ts Salt; plus a pinch
      1 pn Cream of tartar
    2/3 c  Cake flour; SIFTED!!
      9 oz Semisweet chocolate; chopped
           - coarse
      6    Egg yolks; room temperature
    3/4 c  Sugar; + 1 tb
      2 tb -Water
     10 tb Unsalted butter
           -Cut in pieces and softened

MMMMM----------------SEE CHOCOLATE MOUSSE CAKE II---------------------
 
   FOR THE CAKES: Butter two 9" round cake pans and line the bottoms
  with wax paper, then butter the paper. Dust the pans with flour and
  knock out the excess. Preheat the oven to 350 degrees.
   In the top of a double boiler, heat the chocolate over hot water,
  stirring, until just melted. Remove the pan from the heat and stir in
  the butter, one tablespoon at a time. Continue to stir the mixture
  until smooth. In the bowl of the mixer, beat the egg yolks until
  combined. Add 34 cup of the sugar, a little at a time, and continue
  to beat the mixture until it falls in a ribbon when the beater is
  lifted.
   Beat in the melted chocolate mixture, the liqueur and the orange
  pinch of salt until frothy. Add the cream of tartar and beat the
  whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a
  little at a time, and beat the whites until they are stiff. Sift the
  flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
  Stir one fourth of the whites into the batter. Fold in the remaining
  whites and sift and fold the flour mixture in batches into the egg
  mixture until just combined.
   Pour the batter into the cake pans, smoothing the tops, and bake the
  layers in the middle of the oven for 30 to 35 minutes, or until a cake
  tester inserted into the centers comes out clean. Let the cakes cool
  in the pans on racks for 5 minutes, invert the cakes onto the racks,
  and remove the wax paper carefully. Let the cakes cool completely.
  The cakes form a thin crust that will flake off.
  
  SEE PART TWO
 




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Recipe ID 16083 (Apr 03, 2005)

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