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Rich Chocolate Mousse Cake
Source of Recipe
unknown
Recipe Introduction
If you use free range eggs, soaked nuts, unrefined sugar, etc., it
would be NT friendly. Be careful, it's VERY rich.
Yield: 8 servings
Recipe Link: http://www.cacaoweb.net/chocolatemoussecake.html Ingredients
4 egg whites
½ cup (100 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
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9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (60 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Cake
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake tin with greaseproof 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 add the 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.
Filling
1. Melt finely chopped dark chocolate over hot water.
2. Beat the egg yolks with 2 oz sugar until white.
3. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten
egg yolks.
4. Fold in melted chocolate. The mixture will immediately thicken.
Cool to approx. 100 deg F / 38 deg C.
5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate
mixture, one tablespoon at a time until the filling becomes soft, then
the remaining part of the cream.
6. 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 the recommended type.
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