Chocolate Strawberry Mousse Cake Pt 2
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chocolate Strawberry Mousse Cake Pt 2
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 1:15:58 AM. Recipe ID 45606. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chocolate strawberry mousse cake pt 2
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
           Chocolate cake
    1/2 lb Unsalted butter; (2
           -tablespoons melted)
      8 oz Semisweet chocolate; broken
           -into 1/2-ounce pieces
      8    Egg yolks
    3/4 c  Granulated sugar
      4    Egg whites
           Chocolate strawberry mousse
      2 pt Strawberries; stems removed
     16 oz Semisweet chocolate; broken
           -into 1/2-ounce pieces
      4 oz White chocolate; broken into
           -1/2-ounce pieces
      6    Egg whites
      2 tb Granulated sugar
      1 c  Heavy cream
           Semisweet chocolate ganache;
           -(recipe follows)
 
  Lightly coat the insides of three 9 by 1 1/2-inch cake pans with
  melted butter. Line each pan with parchment paper, then lightly coat
  the parchment with more melted butter. Set aside.
  
  Preheat the oven to 325 degrees.
  
  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 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 1 of the
  cakes onto the bottom of a springform pan. Invert the other 2 cakes
  onto cake circles. Remove the parchment paper and refrigerate cakes
  for 30 minutes.
  
  To prepare the chocolate and strawberry mousse, reserve the 12
  best-looking strawberries to decorate the top of the cake. In a food
  processor fitted with a metal blade, puree 4 ounces of strawberries
  (12 medium-sized berries should yield 1/2 cup of puree). Set aside
  until needed. Refrigerate the remaining berries until needed (that
  includes the 12 berries for decoration)
  
  Heat 1-inch of water in the bottom half of a double boiler over medium
  heat. Place 16 ounces semisweet chocolate, the white chocolate and the
  strawberry puree in the top half of the double boiler. Tightly cover
  the top with film wrap. Allow to heat for 12 to 14 minutes. Remove
  from the heat and stir until smooth. Transfer to a stainless steel
  bowl, using a rubber spatula to remove all of the melted chocolate
  mixture. Keep at room temperature until needed.
  
  In the bowl of an electric mixer fitted with a balloon whip, whisk
  the 6 egg whites on high until soft peaks form, about 2 minutes.
  Continue to whisk on high while gradually adding 2 tablespoons sugar.
  Whisk until stiff but not dry, about 30 seconds. Set aside at room
  temperature until needed.
  
  Using a hand-held whisk, whip the heavy cream in a well-chilled
  stainless steel bowl until stiff. Fold a quarter of the egg whites
  into the melted chocolate mixture, then fold in the whipped cream.
  Now fold in the remaining egg whites. Set aside at room temperature
  until needed.
  
  Assemble the springform pan. Spread 1/2 cup of chocolate strawberry
  mousse onto the cake layer in the assembled springform pan. Arrange
  1/2 the amount of reserved strawberries (not including the 12 for
  decoration), stem side down, into the mousse. The berries should be
  arranged in 2 rings: the first ring being 3/4-inch from the outside
  edge of the cake, and the second, inside ring, 3/4-inch away from the
  first. Distribute 3 cups of mousse over the berries, being careful to
  keep the berries in position. Holding the pan by the top rim, gently
  but firmly tap the bottom of the pan 2 to 3 times on your work
  surface (this will eliminate air pockets). Position a cake layer on
  top of the mousse, then repeat the process used on the first cake
  layer (1/2 cup mousse, remaining strawberries, and 3 more cups
  mousse). Top the mousse with the remaining cake layer and gently
  press into position. Refrigerate the cake for 2 hours (do not freeze).
  
  continued in part 2
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 45606 (Apr 03, 2005)

[an error occurred while processing this directive]