ScarlettChocolate Mousse Cake – Gâteau Mousse au Chocolat
August 15th 2006 15:40
Chocolate Mousse Cake – Gâteau Mousse au Chocolat
About Chocolate Mousse Cake
This special occasion dessert is a double batch of chocolate mousse, glazed with chocolate ganache and decorated with long, slim chocolate curls – heaven for chocolate lovers!
INGREDIENTS
Serves 8-10
275 gm plain chocolate, chopped
125 gm / ½ cup unsalted butter, cut into pieces
8 eggs, separated
1.5 ml / ¼ teaspoon cream of tartar
45 ml / 3 tablespoons brandy or rum (optional)
Chocolate curls, to decorate
For the chocolate ganache
250 ml / 1 cup double cream
225 gm plain chocolate, chopped
30 ml / 2 tablespoons brandy or rum (optional)
30 gm / 2 tablespoons unsalted butter, softened
1. Preheat the oven to 180 degrees Celsius. Lightly butter two 20-25cm/8-9in springform tins or loose-based cake tins and line the bases with buttered greaseproof paper or non-stick baking paper.
2. In a saucepan, melt the chocolate and butter over a low heat until smooth, stirring frequently. Remove the pan from the heat and whisk in the egg yolks until completely blended. Beat in the brandy or rum, if using, and pour into a large bowl. Set aside, stirring occasionally.
3. In a clean greasefree bowl, using an electric mixer, beat the egg whites slowly until frothy. Add the cream of tartar, increase the speed and continue beating until they form soft peaks, then stiffer peaks that just flop over a little at the top.
4. Stir a large spoonful of whites into the chocolate mixture to lighten it, then fold in the remaining whites until they are just combined (a few white streaks do not matter).
5. Divide about two-thirds of the mousse between the two prepared tins, smoothing the tops evenly, and tap gently to release any air bubbles. Chill the remaining mousse.
6. Bake for 30-35 minutes until puffed; the cakes will fall slightly. Cool on a wire rack for 15 minutes, then remove the sides of the tins and leave to cool completely. Invert the cakes on to the rack, remove the cake tin bases and peel off the papers. Wash the cake tins.
7. To assemble the cake, place one layer, flat side down in one of the clean tins. Spread the remaining mousse over the surface, smoothing the top. Top with the second cake layer, flat side up. Press down gently so the mousse is evenly distributed. Chill for 2-4 hours or overnight.
8. To make the ganache, bring the cream to the boil in a heavy saucepan over a medium-high heat. Remove the pan from the heat and add the chocolate all at once, stirring until melted and smooth. Stir in the brandy or rum, if using, and beat in the softened butter. Set aside for about 5 minutes to thicken slightly (ganache should coat the back of a spoon in a thick smooth layer).
9. Run a knife around the edge of the assembled cake to loosen it, then remove the sides of the tin. Invert the cake on to a wire rack, remove the base and place the rack over a baking tray. Pour the warm ganache over the cake all at once, tilting gently to help spread it evenly on all surfaces. Use a palette knife to smooth the sides, decorate the top with chocolate curls, then leave to set.
**From “Classic French Recipe for Special Occasions”**
| 130 |
| Vote |
