Chocolate Mousse Cake
source: recipe and
photograph created by www.finedinings.com
Serves 8
Chocolate Cake (make 1 day ahead)
1 cup sugar
1 cup all purpose flour
2 tablespoons
cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla
8 ring molds (I use empty 8 ounce tomato sauce
cans cut in half, ends removed)
8 pieces parchment paper 9-inch x 4-inch
In mixing bowl
combine sugar, flour and cocoa dry ingredients.
In a small saucepan combine
and bring to a boil the butter, water and oil; stir into dry ingredients. Add egg, buttermilk, baking soda and
vanilla blending thoroughly. Pour batter into an un-greased 10x15-inch sheet pan. Bake at 350° for 10 minutes; cool on a rack.
Cut 16 round pieces from
chocolate cake
using a ring mold. Put empty molds on a flat plate or tray that will fit in
refrigerator; insert parchment paper around inside each ring. Make the
chocolate mousse.
Chocolate Mousse
8 ounces semi-sweet chocolate
2 ounces butter, unsalted
3 eggs,
separated
3/4-cup heavy cream
Melt chocolate and butter in saucepan; remove from heat, blend in 3 slightly beaten egg yolks.
Refrigerate until cool.
In a small mixing bowl beat 3 egg whites to stiff peaks. In a second small mixing bowl beat
heavy cream to stiff peaks. Fold beaten egg whites and cream into cooled chocolate mousse mixture.
Put a chocolate cake round inside the parchment lined ring mold,
spoon chocolate mousse on top of the cake round, add a second chocolate cake round. Repeat this process with each ring mold. Cover and refrigerate
overnight.
Raspberry Sauce (make 1 week ahead)
1/4 cup Raspberries, fresh or frozen
Sugar, sweeten to taste
1/2
teaspoon cornstarch
Puree
raspberries and sugar in blender or processor; strain; place in small saucepan, bring to a boil; add cornstarch stirring until thickened; transfer to
small bowl, cover and refrigerate or freeze.
Crème Anglais (make 1 day
ahead or use softened vanilla ice
cream )
1/4 cup heavy cream
1 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 egg yolk slightly beaten
In small saucepan over medium heat combine
cream, sugar and vanilla, bring to boiling point but do not boil, it may curdle.
Place egg yolks in a small bowl, add
2 tablespoons hot cream mixture whisking vigorously (to temper eggs). Add yolk mixture back to saucepan
whisking rapidly until mixture thickens. Strain if necessary; cover and refrigerate.
Chocolate Ganache (make 2 weeks
ahead or use commercial chocolate
syrup)
1/2 cup heavy cream
2 tablespoons corn syrup
6 ounces bittersweet or
semisweet chocolate, chopped fine
squirt bottle (I use a plastic catsup or mustard container with a small opening)
In
a small saucepan, bring cream and corn syrup to a simmer; remove from heat; add chocolate whisking until melted and
smooth. Cool; pour into squirt bottle and refrigerate.
To serve
white chocolate, shaved
8 mint sprigs
Remove cake rounds from refrigerator, place one on each individual serving plate; remove ring molds and parchment
paper. Garnish plates with
raspberry sauce, creme anglais, chocolate ganache (microwave
if necessary to soften), white chocolate, mint and serve.
Wine recommendation: Cabernet; Merlot
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