Chocolate mousse cake #2
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Chocolate mousse cake #2
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:15:42 AM. Recipe ID 45228. Report a problem with this recipe.
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      Title: Chocolate mousse cake #2
 Categories: Cake
      Yield: 16 Servings
 
      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
      1 pn Salt
      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 plus
      1 tb Sugar
      2 tb Water
     10 tb Unsalted butter; cut in
           -pieces and softened

MMMMM-----------------------GANACHE ICING----------------------------
      1 c  Heavy cream
      8 oz Semisweet chocolate; chopped
           -coarse
      2 tb Orange flavored liqueur

MMMMM--------------------------GARNISH-------------------------------
           Oranges; halved, sliced thin
           -into half rounds; about 14
           -slices
 
  From: kdeck@epaus.island.net (Karen Deck)
  
  Date: Mon, 2 Jan 1995 22:51:46 GMT 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 3/4 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.
  
  FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
  Remove the pan from the heat, add the chocolate and let the mixture
  stand, covered, for 5 minutes. Stir in the liqueur and continue to
  stir the ganache until smooth and tepid. Strain through a fine sieve
  into a small pitcher or a bowl with a lip.
  
  ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the
  mousse in the center of it, then set one of the cake layers, bottom
  side up on the cardboard. Cover the cake with some of the mousse,
  smoothing it into an even layer, and top it with the remaining layer,
  bottom side up. Cover the top and the sides of the cake with the
  remaining mousse, smoothing it with a spatula, and chill the cake
  until it is cold. Set the cake on a rack over a jelly roll pan and
  pour the creme ganache over it, smoothing it with a spatula to
  completely cover the top and sides of the cake. Let the cake stand at
  room temperature for 10 minutes and scrape any excess chocolate glaze
  from the jelly roll pan back into the saucepan. Heat the excess
  ganache, stirring, until smooth, cool it to tepid, and pour it over
  the cake, smoothing it with a spatula over the top and sides of the
  cake. Chill the cake until the glaze is set. Transfer the reserved
  chocolate mixture to a pastry bag. Arrange orange slices, rounded
  sides up on the top of the cake, so that one end of the slice is
  toward the center and the other is toward the edge of the cake. Pipe
  the chocolate mixture along the base on each side of the orange
  slices. Arrange the remaining cream decoratively around the bottom
  edge of the cake. Let the cake stand at room temperature for at least
  15 minutes before serving.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 45228 (Apr 03, 2005)

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