Chocolate mousse cake #1
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Chocolate mousse cake #1
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:15:42 AM. Recipe ID 45227. Report a problem with this recipe.
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      Title: Chocolate mousse cake #1
 Categories: Cake
      Yield: 6 Servings
 
    3/4 c  Flour
    1/4 c  Unsweetened cocoa
    1/4 ts Salt
    1/2 ts Baking powder
      5    Eggs; separated
    1/2 ts Lemon juice
    1/2 c  Plus
      2 tb Sugar
      1 tb Dark rum

MMMMM-------------------WHITE CHOCOLATE MOUSSE------------------------
      1 lb White chocolate; chopped
      2 c  Heavy cream
      5    Egg whites
      2 tb Sugar
      2 tb White rum
      8    Amaretto cookies; crushed

MMMMM--------------------DARK CHOCOLATE CREAM-------------------------
      6 oz Semi-sweet chocolate
      1 c  Heavy cream
      1 tb Dark rum
      1    Orange; zest of
 
  Preheat oven to 350 F. Grease and flour a 10 inch cake pan.  Sift
  together flour, cocoa, salt, and baking powder.  Beat eggs yolks,
  lemon juice, and 1/2 cup sugar until fluffy. In a separate bowl, beat
  egg whites with 2 tbs. sugar until stiff peaks are formed. Mix egg
  yolk mixture with flour mixture. Gently fold egg whites into batter
  just until combined. Pour into cake pan and bake for 20 to 25 mins.,
  or until the cake is springy to the touch.  Remove from pan and cool.
  Refrigerate for 4 or more hours. You will want a total of four cake
  layers, so judge approximately the top fourth of the cake and cut
  horizontally. Take the remaining piece and cut out a circle in the
  following manner: with a paring knife, angle all around the cake and
  remove the center piece. This piece should be wider at the bottom
  than at the top. Cut in half horizontally. You should now have 4
  pieces of cake.  Take the circle that is one quarter the size of the
  total cake and place it on a platter.  Set the outer ring (hollowed
  out in circle) on top. Sprinkle dark rum on inside of ring.  Fill the
  cake with White Chocolate Mousse.  Place the larger or bottom piece
  of the circle with angled edges on top of the White Chocolate Mousse
  so that the wider part is on the bottom. Place a filling of Dark
  Chocolate Cream on top of the cake, reserving enough to cover the
  sides and top layer. Cover the layer of Dark Chocolate Cream with the
  smaller, or top piece of circle with angled edges so that the wider
  part is on the bottom. Smooth remaining Dark Chocolate Cream on sides
  and top of cake. Cover with shaved chocolate and serve. WHITE
  CHOCOLATE MOUSSE:  Melt chocolate in double-boiler.  Whip heavy cream
  and set aside. Whip egg whites with sugar until they form soft peaks.
  Fold chocolate, heavy cream, and egg white mixtures together.  Add
  rum and cookies and mix well. DARK CHOCOLATE CREAM: Melt chocolate in
  double-boiler.  Remove from heat. Whip cream until stiff. Add rum and
  orange zest to chocolate.  Whip in cream with wire whisk until it is
  smooth.
  
  THE OYSTER BAR
  
  GRAND CENTRAL STATION, MANHATTAN
  
  WINE: DURNEY CHENIN BLANC, 1981
  
  From the , downloaded




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Recipe ID 45227 (Apr 03, 2005)

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