-
7/27/2019 Rich Chocolate Mousse Cake
1/3
Rich Chocolate Mousse Cake
Yield: 8 servings
Ingredients
4 egg whites
cup (110 g) sugar5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)4 egg
yolks
1/3 cup (70 g) sugar
cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).2. Line a
9 inch (23 cm) cake tin with grease proof or other non-stick paper
and grease the
tin.
3. Whisk the eggs whites until stiff and in peaks by using an
electric mixer, gradually addthe sugar and whisk well each time
sugar has been added.
4. Mix with finely ground hazelnuts and cocoa powder.5. Bake at
350 degrees for 15 minutes or until a wooden pick inserted in
center comes out
clean.6. Cool the cake.7. Melt finely chopped dark chocolate
over hot water.8. Beat the egg yolks with 2 oz sugar until white.9.
Heat cup whipping cream to the boiling point, and whisk in beaten
egg yolks.10.Fold in melted chocolate. The mixture will immediately
thicken. Cool to approx. 100 deg
F / 38 deg C.
-
7/27/2019 Rich Chocolate Mousse Cake
2/3
11.Whisk 1 cup of whipping cream. Fold with the egg and
chocolate mixture, onetablespoon at a time until the filling
becomes soft, then the remaining part of the cream.
12.Transfer to the cake tin, and place in the refrigerator for
several hours.If served cold the filling appears more like
chocolate truffle than mousse. If you prefer a more
sweet flavor of the filling you can use semisweet chocolate
(40-45%) instead of therecommended type.
Variations
A. For decoration - make chocolate panels to cover around
outside of cake. To makechocolate panels: melt 8 oz (250 g)
bittersweet chocolate. Spread onto a piece of baking
paper. Allow to become mat dry. Mark panels height of cake x 2
inches (5 cm) by scoring
with a knife. When set a little more, break off panel pieces and
stick onto outside of cakeby using a little mousse as a 'glue'.
Overlap each piece little. Decorate top with piped
mousse, chocolate dipped strawberries, etc. Tie a ribbon around
circumference of cake
(Submitted by Keryn Johnson, Greensborough, Victoria,
Australia).
Tripple Chocolate Mousse Cake
Ingredients
Vegetable-oil cooking spray 2/3 cup all-purpose flour 1/3 cup
unsweetened Dutch-process cocoa powder 2/3 cup sugar 1/2 teaspoon
baking soda
-
7/27/2019 Rich Chocolate Mousse Cake
3/3
3/4 teaspoon baking powder 1/4 teaspoon salt 1 large egg, room
temperature 1/4 cup whole milk 3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract Individual Chocolate Mousse 2
ounces solid semisweet chocolate
Directions
1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch
diameter) ramekins on arimmed baking sheet, and coat with cooking
spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder,
and salt in the bowl of anelectric mixer. Attach bowl to mixer
fitted with the paddle attachment. Add egg, milk,
oil, vanilla, and 1/4 cup water; mix on medium-low speed until
smooth and combined,
about 3 minutes.3. Divide batter evenly among prepared ramekins.
Bake until a cake tester inserted into the
centers comes out clean, about 20 minutes. Transfer to a wire
rack; let cool completely.
Run a knife around sides of cakes; unmold. Cakes can be
refrigerated, wrapped in plastic,
up to 1 day.4. Trim each cake to 1 inch high. Transfer to a
baking sheet lined with parchment paper. Cut
eight 10 3/4-by-4-inch strips of parchment paper. Wrap a
parchment collar around base of
each cake, keeping bottom flush with baking sheet. Secure each
collar with tape; setaside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag
fitted with a large round tip(such as Ateco #808). Pipe a 1-inch
layer of mousse into each parchment collar.
Refrigerate until mousse is set, about 20 minutes. Repeat with
milk chocolate mousse,piping on top of the bittersweet chocolate
mousse. Refrigerate at least 4 hours and up to
overnight.
6. Microwave semisweet chocolate until slightly warm but not
melted, about 30 seconds.Scrape at a 45-degree angle with a
vegetable peeler, forming curls. Before serving cakes,
remove parchment collars, and garnish with chocolate curls.
http://www.marthastewart.com/254895/individual-chocolate-moussehttp://www.marthastewart.com/254895/individual-chocolate-moussehttp://www.marthastewart.com/254895/individual-chocolate-mousse
