Chocolate Mousse cake w/ Raspberry Sauce
Source of Recipe
Posted By: GourmetGal
Recipe Introduction
I have lots that I really love, but I guess this is probalby one of my favorite desserts.
Pretty easy and one that never fails to impress company!
List of Ingredients
8 oz. semi-sweet chocolate, coarsely chopped (equal to 1 and 1/3cups
chips)
12 Tbsps. (1 1/2 sticks) unsalted butter, room temp (I use salted if I
don't
have any
unsalted in the house...I don't know why it matters, but maybe it
does...)
4 eggs, separated
2 Tbsps raspberry flavored liqueur (I use Chambord liqueur)
1/8 tsp. cream of tartar
1/4 cup sugar
Topping:
1 cup heavy cream
2 Tbsps. confectioner's sugar
1 Tbsp. unsweetened cocoa powder
1 pt. fresh raspberries
Recipe
Preheat oven to 350 degrees. Lightly grease bottom of 9" springform pan.
Line
with circle of wax paper and grease and flour wax paper and sides of
pan.
Place chocolate in top of double boiler and cook over simmering water
until
just melted. (I now do this in the microwave, 10 - 15 seconds at a time
until
it is melted.) Remove from water and set aside to cool. In large bowl
with
electric mixer, beat together butter, egg yolks and liqueur until
smooth. Add
cooled chocolate and beat for 1 minute or until light and fluffy. Beat
egg
whites and cream of tartar in small bowl with electric mixer (use clean
beaters) on high speed. until soft peaks form. Gradually add sugar,
beating
until whites are stiff and glossy, about 1 minute. Stir about
one-quarter of
beaten whites into chocolate mixture to lighten. Fold in remaining
whites
until no streaks of white remain. Turn mousse mixture into prepared pan.
Bake
for 20 minutes at 350 degrees or until toothpick inserted in center
comes out
clean. Cool in pan on wire rack for 30 minutes. (Cake will sink slightly
back
down into pan as it cools.) Remove pan sides and cool completely. (Cake
can
be made up to 2 days ahead; wrap airtight in plastic wrap and
refrigerate.)
Invert cake onto serving platter and remove wax paper. Prepare Topping.
Topping:
Beat together cream, confectioner's sugar and cocoa in small bowl with
electric
mixer until soft peaks form. Spread topping in even layer on top of
cake.
Arrange raspberries on top of cream.
Refrigerate for up to 8 hours, if you wish, or serve immediately.
RASPBERRY LIQUEUR SAUCE:
2 pkgs (10 oz. each) froxen quick thaw raspberries in syrup
2 Tbsps raspberry or cherry flavored liqueur
Place berries with syrup and liqueur in processor or blender; whirl
until
pureed. Serve with Chocolate Mousse Cake.
Additional Notes:
(Some people use raspberry brandy instead of Chambord liqueur because it
apparently is a lot cheaper.)
I also buy an extra container of heavy cream and whip it and sweeten it
(and
add one tsp. vanilla) and use it to decorate the top, but it is purely
optional!
Also, note that it says "cake will sink slightly" as it cools. I found
that it
sinks quite a bit!!! It ends up being about the height of one small
layer
cake - 1 1/2 to 2 or 2 1/2 inches. So don't be alarmed it it does that!
The
outcome is a thick chewy cake, more like a torte or brownie consistency
-
decadent chocolate!
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