Friday, February 18, 2011

Rich Chocolate Mousse Cake

4 egg whites
1/2 c (100g) sugar
5 oz (140 g) roasted hazelnuts, finely ground
2 T unsweetened cocoa powder

1.     Preheat oven to 350 deg F (180 deg C)
2.     Line a 9” (23 cm)  bottom of cake tin with greaseproof paper & grease sides of tin.
3.     Whisk the egg whites until stiff and hold peaks, but not dry.
4.     Mix together the chocolate & sugar & gradually add the sugar & whisk with each addition. The fold in the hazelnuts.
5.     Bake at 350 degree for 15 minutes, or until a wooden pick inserted in the centre comes out clean.
6.     Cool on a the cake in the tin.

9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 c. (60 g) sugar
1/2 cup whipping cream
1 ½ T instant coffee
1 more cup whipping cream

  1. Chop the dark chocolate into pieces and melt over hot water
  2. Beat the egg yolks with sugar until white
  3. Heat ½ c whipping cream to the boiling point, add the instant coffee, and whisk in beaten egg yolks.
  4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approximately 100 deg F (38 deg C)
  5. Whisk remaining  c. of whipping cream. Fold into the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then add the rest of the cream.
  6. Pour the mixture on top of the cake in the cake tin, and place in the refrigerator for several hours.

  1. Melt a goodly amount of chocolate in a pan over water.
  2. Pour it on a sheet of wax paper and spread around until thin.
  3. Press another sheet of wax paper on top, so the thickness of the chocolate is both fairly thin and even.
  4. Roll up the wax paper with chocolate into a very small roll – 3/4 of an inch in diameter.  Let cool in refrigerator for 2 hours minimum, but can be stored for days. 
  5. Once cool, remove and unroll the chocolate/wax paper and lift off the top layer of wax paper, which should come easily. 
  6. Then use a spatula or other implement (hand) to lift the remaining chocolate off the bottom layer. 
  7. The chocolate will break into pieces – and here your own artistry can take over as you arrange the shards of chocolate attractively on the top of the cake.

NOTE: If the cake is served straight from the fridge, the topping will be more like a truffle and less like a mousse. Both are good. Leave it to get to room temperature if you prefer the mousse texture. Also, if you like a sweeter filling, you can – gasp – use semisweet chocolate (40-45%) instead of the 60-70% chocolate.

SECOND NOTE: Goes well with Champagne. Second helpings are amazing. Of both.

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