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Flourless
Chocolate Mousse Cake
with Spun Sugar
Spirals
recipe and photograph by
www.finedinings.com
Serves 8
Flourless Chocolate Cake (recipe follows)
Chocolate Mousse (recipe follows)
Spun Sugar Spirals (recipe follows)
Raspberry Sauce
(recipe follows)
Chocolate Sticks (recipe follows)
For each serving, place flourless chocolate cake round on individual plate; invert
chocolate mousse on top of cake, remove plastic; insert two chocolate sticks into the mousse; decorate
plate with raspberry sauce, a spun sugar spiral garnish, mint sprig and serve.
Flourless Chocolate Cake
8 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup plus 2 tablespoons unsalted butter
1-cup sugar
6 eggs, separated
3 tablespoons ground almonds
1/4-cup heavy cream, whipped for garnish
Mint sprigs for garnish
Melt chocolate and butter in saucepan over medium low heat. Remove from heat and add sugar, egg yolks and almonds; whisk to blend and cool.
In mixer bowl beat egg whites to stiff peaks; fold into chocolate batter; pour into
buttered 9-inch spring form pan dusted with cocoa. Bake at 350° for 40 minutes. When cooled cut cake in
half horizontally. Using a cookie cutter make 4 (3-1/2-inch) pieces from each cake round;
cover; set aside.
Chocolate Mousse
2-1/2 ounces semi-sweet chocolate, chopped
3/4 ounce unsalted butter, melted
1 egg, separated
1/4 cup heavy cream
8 timbales (2 ounce size)
8 pieces plastic wrap, 6-inch x 6-inch
In saucepan over medium low heat melt chocolate and butter; whisk in egg
yolk, remove from heat, cover and refrigerate. In a mixer bowl, beat egg white to stiff peaks. In another bowl beat cream to stiff peaks. Fold
beaten egg white and cream into cooled chocolate mousse. Place plastic wrap inside timbales
draping excess over the sides; fill with chocolate mousse, tap down sharply; cover and refrigerate overnight.
Spun Sugar Spirals
1/4 cup Powdered (confectioners) sugar
knife sharpening steel
Chill sharpening steel in refrigerator. In a small heavy pan over high heat
place sugar stirring constantly, it will begin to turn a caramel color. Keep chilled sharpening steel nearby. Use the
opposite end of a dinner knife or similar to stir and pick up some of the hot caramel in a thin
stream and quickly wrap it around the chilled
steel into a spiral, use caution not to burn yourself. As the caramel cools it will harden; slip spun sugar
spirals off the steel, continue making more spirals. (This may take some practice.)
Raspberry Sauce
(can be made 1 week ahead)
1/4 cup Raspberries
Sugar, sweetened to taste
1/4-teaspoon cornstarch
Strain raspberries, combine with sugar in saucepan over high heat; bring to a boil, add cornstarch whisking until thickened; transfer to a small bowl, cover and refrigerate.
Chocolate Sticks
6 ounces bittersweet chocolate, chopped
parchment paper
kitchen comb or fork
Melt chocolate in top of double boiler; spread on parchment paper making 2-inch long thin rectangles. Draw wavy lines through
chocolate with comb or fork; freeze until set. When ready to use, gently peel backing from curved chocolate sticks.
Wine recommendation: Late bottling of Port Wine; or a Late Harvest Riesling
see more of my Dessert Recipes
with photographs
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