ScarlettQuick Chocolate Mousse Cake
February 2nd 2007 06:17
Quick Chocolate Mousse Cake
About Cheesecake
A cheesecake is a sweet, cheese-based pudding.
Cheesecakes can be made of ricotta cheese, havarti, quark, twarōg, or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavourings such as vanilla or chocolate may be added, and a fruit topping, like strawberries, is frequently added. Typically, the cheese filling or topping covers a crust, which may be pastry, cookie, digestive biscuit or graham cracker-crumb. Sometimes the base is a layer of cake.
Contrary to what its name suggests, cheesecakes are actually more like custards and are required to be baked at lower temperatures. A common difficulty with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cake in a hot water bath to ensure even heating. Alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs.
The word cheesecake is also used to describe the creamy, cheesy flavour of the cake. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies. There are also savory cheesecakes, often flavoured with blue cheese and served as hors d’oeuvres or accompanying salads.
INGREDIENTS
Cut into 8-10 servings
For the cake
450 gm plain dark chocolate, chopped
125 gm butter, softened
3 tablespoons brandy
9 large eggs, separated
150 gm caster sugar
Chocolate glaze
225 ml double cream
225 gm plain dark chocolate, chopped
2 tablespoons brandy
1. Preheat the oven to 180 degrees Celsius before baking. Lightly oil and line the bases of 2 X 20.5 cm / 8 inch spring-form tins with baking paper. Melt the chocolate and butter in a bowl set over a saucepan of simmering water. Stir until smooth. Remove from the heat and stir in the brandy.
2. Whisk the egg yolks and the sugar, reserving 2 tablespoons of the sugar, until thick and creamy. Slowly beat in the chocolate mixture until smooth and well blended. Whisk the egg whites until soft peaks form, then sprinkle over the remaining sugar and continue whisking until stiff but not dry.
3. Fold a large spoonful of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites. Divide about two-thirds of the mixture evenly between the tins. Bake in the preheated oven for about 20 minutes, or until the cakes are well risen and set. Remove and cool for at least 1 hour.
4. Loosen the edges of the cake layers with a knife. Using the fingertips, lightly press the crusty edges down. Pour the remaining third of the mousse over one layer, spreading until even. Remove the other cake from the tin and gently invert on to the mousse, bottom side up to make a flat top layer. Discard the lining paper and chill for 4-6 hours, or until set.
5. To make the glaze, melt the cream and chocolate with the brandy in a heavy-based saucepan and stir until smooth. Cool until thickened. Unclip the side of the mousse cake and place on a wire rack. Pour over half the glaze and spread to cover. Allow to set.
6. To serve, heat the remaining glaze and pour round each slice.
**From “Quick and Simple Desserts” and “Wikipedia, the free encyclopedia” **
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