CHOCOLATE MOUSSE CAKE
List of Ingredients
- 1 CUP EGG WHITES ( ABOUT 7 OR 8 EGGS)
- 1/2 CUP UNSWEETENED SIFTED COCOA
- 3/4 CUPS HOT WATER
- 1 3/4 CUPS SIFTED CAKE FLOUR
- 1 3/4 CUPS SUGAR
- 1 1/2 TEASPOONS BAKING SODA
- 1 TEASPOON SALT
- 1/2 CUP OIL
- 7 EGG YOLKS
- 2 TEASPOONS VANILLA
- 1/2 TEASPOON CREAM OF TARTAR
- 3 CUPS HEAVY CREAM
- 1 1/2 CUPS SIFTED CONFECTIONERS' SUGAR
- 3/4 CUPS SIFTED UNSWEETENED COCOA
- 2 TEASPOONS VANILLA
- 1/4 TEASPOON SALT
- 1 TEASPOON UNFLAVORED GELATIN
Instructions
- ******IMPORTANT: ALL SIFTED INGREDIENTS SHOULD BE SIFTED BEFORE MEASURING********
- PREHEAT OVEN TO 325°.
- SIFT FLOUR WITH SUGAR, BAKING SODA AND SALT IN A LARGE BOWL. MAKE A WELL IN THE CENTER AND POUR IN OIL, YOLKS, VANILLA AND COCOA. WITH A WOODEN SPOON, BEAT JUST UNTIL SMOOTH.
- SPRINKLE CREAM OF TARTAR OVER WHITES AND BEAT ON HIGH SPEED UNTIL VERY STIFF PEAKS FORM WHEN BEATERS ARE SLOWLY RAISED. DO NOT UNDERBEAT.
- POUR THE BATTER OVER THE WHITES AND GENTLY FOLD IN WITH A RUBBER SPATULA IN AN UNDER AND OVER MOTION TO COMBINE.
- TURN INTO A UNGREASED 10" TUBE PAN AND BAKE 60 TO 65 MINUTES OR UNTIL TOP SPRINGS BACK WHEN LIGHTLY PRESSED WITH FINGER. INVERT OVER NECK OF BOTTLE AND COOL FOR 1 1/2 HOURS. WITH A THIN METAL SPATULA, LOOSEN CAKE AND REMOVE TO A WIRE RACK.
- IN A LARGE BOWL, COMBINE HEAVY CREAM, SUGAR, COCOA, VANILLA, SALT AND REFRIGERATE FOR 1 HOUR. WITH MIXER ON HIGH, BEAT MIXTURE UNTIL STIFF, THEN REFRIGERATE AGAIN.
- SPRINKLE GELATINE OVER 2 TABLESPOONS COLD WATER TO SOFTEN. HEAT THE MIXTURE STIRRING OVER HOT WATER TO DISSOLVE( USE A DOUBLE BOILER TO DO THIS STEP). REMOVE AND COOL.
- CUT 1" SLICE CROSSWISE FROM TOP OF CAKE, SET ASIDE.
- WITH SHARP KNIFE, OUTLINE A CAVITY IN CAKE, LEAVING 1" THICK WALLS AROUND CENTER, SIDE AND BOTTOM. WITH SPOON CAREFULLY REMOVE CAKE FROM THE CAVITY. RESERVE 1 1/2 CUPS CRUMBLED CAKE.
- MEASURE 2 1/2 CUPS CHOCOLATE FILLING INTO A SMALL BOWL. FOLD IN THE GELATINE MIXTURE MIXING WELL. FILL THE CAKE CAVITY WITH MIXTURE. REPLACE THE TOP.
- MIX 1/2 CUP FILLING WITH RESERVED CRUMBLED CAKE AND FILL THE CENTER HOLE. FROST TOP AND SIDES OF CAKE WITH REMAINING FILLING.
- REFRIGERATE CAKE UNTIL READY TO SERVE.
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