Flourless Chocolate Cake and Chocolate Mousse Timbale
surrounded by raspberry sauce garnished with a spun sugar spiral

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In a mixer bowl, beat egg white to stiff peaks. In another clean bowl beat 1/4 cup heavy cream to stiff peaks. Fold beaten egg white and whipped cream into the cooled mousse. Place plastic wrap inside timbales draping excess over the sides; fill timbales with mousse, tap down sharply on counter; cover and refrigerate overnight to firm up. See more Dessert Recipes with photographs.

flourless chocolate cake
recipe and photograph by Peggy Bucholz for my website www.finedinings.com

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Prep Time: 40 min      total Time: 40 min      Servings: 8


Flourless Chocolate Cake:
Ingredients:
8 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup plus 2 tablespoons unsalted butter
1-cup granulated sugar
6 eggs, separated
3 tablespoons ground almonds

Instruction:
Preheat oven to 350 degrees F. Butter 9-inch spring form pan and dust with cocoa.

Melt 8 oz semisweet chocolate, 2 oz unsweetened chocolate and butter in saucepan over medium low heat. Remove from heat and add 1 cup granulated sugar, 3 egg yolks and ground almonds. Whisk to blend then cool.

In mixer bowl beat 3 egg whites to stiff peaks; fold into cake batter; pour into prepared pan and bake for 40 minutes. When cooled cut in half horizontally. Using a round 3-1/2-inch cookie cutter or glass tumbler top cut out 8 rounds from cake. Set them aside to make the chocolate mousse.

Chocolate Mousse:
Ingredients:
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

Instruction:
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 clean bowl beat 1/4 cup heavy cream to stiff peaks. Fold beaten egg white and whipped cream into the cooled mousse. Place plastic wrap inside timbales draping excess over the sides; fill timbales with mousse, tap down sharply on counter; cover and refrigerate overnight to firm up.


Spun Sugar Spiral:
Ingredients:
1/4 cup Powdered (confectioners) sugar
knife sharpening steel rod

Instruction:
Chill sharpening steel rod 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 rod 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 drizzle it around the chilled steel rod into a spiral, use caution not to burn yourself. As the caramel cools it will harden; slip spirals off the steel rod, continue making more spirals. (This may take some practice.)

Raspberry Sauce:
Ingredients:
1/4 cup Raspberries
Granulated sugar, sweetened to taste
1/4-teaspoon cornstarch

Instructions: (can be made 1 week ahead)
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:
Ingredients:
6 ounces bittersweet chocolate, chopped
parchment paper
large kitchen comb or fork

Instructions:
Melt chocolate in top of double boiler; spread on parchment paper making several 1-inch x 1/4-inch curved chocolate sticks; freeze until set. When ready to use, gently peel from parchment paper and insert into the mousse.

To serve:
Ingredients: 1/4-cup heavy cream, whipped for garnish
Mint sprigs for garnish

Instruction:
Place cake round on plate; invert mousse on top, remove plastic; insert two chocolate sticks into the mousse, optional. Decorate plate with raspberry sauce, a sugar spiral and mint sprig and a spoon full of whipped cream.

wine Wine recommendation: Cabernet Sauvignon

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com