Chocolate Mousse Cake (Marcel Desaulniers)
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Chocolate Mousse Cake (Marcel Desaulniers)
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:15:43 AM. Recipe ID 45229. Report a problem with this recipe.
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      Title: Chocolate mousse cake (marcel desaulniers)
 Categories: None
      Yield: 1 Servings
    1/2 lb Unsalted butter (2
           -tablespoons melted)
      8 oz Semisweet chocolate; broken
           -into 1/2-ounce pieces
      8 lg Egg yolks
    3/4 c  Granulated sugar
      4 lg Egg whites
  Lightly coat the insides of 3 x 9 x 1 1/2-inch cake pans with melted
  butter. Line each pan with parchment paper, then lightly coat the
  parchment paper with more melted butter. Set aside. Preheat the oven
  to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of
  a double boiler over medium heat. Place remaining butter and 8 ounces
  semisweet chocolate in the top half of the double boiler. Tightly
  cover the top with film wrap. Allow to heat for 10 to 12 minutes.
  remove from the heat, stir until smooth, and hold at room
  temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an
  electric mixer fitted with a paddle. Beat on high until slightly
  thickened and lemon-colored, about 4 minutes. Scrape down the sides
  of the bowl and beat on high for an additional 2 minutes. While the
  egg yolks are beating, whisk 4 egg whites in a large stainless steel
  bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber
  spatula, fold the melted chocolate mixture into the beaten egg yolk
  mixture. Add a quarter of the beaten egg whites and stir to
  incorporate, then gently fold in the remaining egg whites.  Divide
  the batter between the prepared pans, spreading evenly, and bake in
  the preheated oven until a toothpick inserted in the center comes out
  clean, about 25 to 30 minutes. Remove the cakes from the oven and
  allow to cool in the pans for 15 minutes. (During baking, the surface
  of the cakes will form a crust; this crust will normally collapse
  when the cakes are removed from the oven.) Invert the cakes onto cake
  circles, remove the parchment paper, and refrigerate for
       30    minutes. 

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Recipe ID 45229 (Apr 03, 2005)

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