1 lb Bittersweet chocolate; coar Chocolate ganache glaze
-sely chopped 2/3 c Heavy cream
1/2 lb Butter; unsalted 6 oz Semi-sweet chocolate; finel
6 Eggs; lightly beaten -y chopped
Fat grams per serving: Approx. Cook Time: :15
CHOCOLATE MOUSSE CAKE: 1. Preheat the oven to 425F. Wrap the outside
of an 8-inch springform pan in a double layer of aluminum foil to
prevent seepage.
Butter the pan and line the bottom with a round of parchment or waxed
paper. Butter the paper. 2. Combine the chocolate and butter in a
large metal bowl over a pan of hot – not simmering – water (the
bottom of the bowl should not touch the water). Let stand, stirring
occasionally, until the chocolate is smooth and melted. Or melt in a
glass bowl in a microwave oven on high (100%), stopping and stirring
every 15 seconds; remove the chocolate when there are still a few
lumps and stir until completely smooth. 3. Put the eggs in a large
mixer bowl set over simmering water and stir constantly until warm to
the touch, about 3 minutes; remove from the heat. With an electric
mixer, beat the eggs until they triple in volume and form soft peaks
when the beater is lifted, 5 to 8 minutes. (To ensure maximum volume,
if using a hand-held mixer, continue to beat the eggs over simmering
water until they are hot to the touch, about 5 minutes, then remove
from the heat and beat until cool.) 4. Fold half the eggs into the
melted chocolate until partially incorporated. Add the remaining eggs
and fold until they are just blended and no streaks remain. 5. Pour
at once into the prepared springform pan and smooth the surface with
a spatula. Place in a larger roasting pan and add enough hot water to
the pan to reach about two-thirds of the way up the springform. 6.
Bake for 5 minutes. Cover the top of the springform loosely with
lightly buttered aluminum foil and bake for 10 minutes longer. Remove
the cake from the oven and let cool on a rack for 45 minutes; then
cover and refrigerate until chilled and very firm, about 3 hours. 7.
To unmold, run a small spatula or a blunt knife around the edge and
remove the side of the springform. Carefully invert the cake into a
plate that has been covered with plastic wrap and remove the bottom
of the springform; peel off the parchment. Reinvert the cake onto a
cardboard round or a cake plate. Cover and refrigerate for 6 hours
or overnight, until thoroughly chilled, before serving. 8. If you
want to cover the cake with a chocolate ganache glaze, set it on a
rack or tuck strips of waxed paper around the bottom of the cake.
Pour the tepid glaze onto the center of the cake, letting it cascade
over the sides. Run a long metal spatula lightly across the top so
that the glaze will not be too thick. If necessary, use the spatula
to patch any pare spots. Work quickly before the glaze sets. Prick
any air bubbles with a needle or pin. Carefully remove any strips of
waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours
at room temperature, or 30 minutes in the refrigerator. CHOCOLATE
GANACHE GLAZE: 1. In a small heavy saucepan, scald the cream. Remove
from the heat and immediately add the chopped chocolate. Cover and
let stand for 5 minutes; then stir gently until the chocolate is
fully melted and smooth. Let cool until tepid. 2. Stir the glaze to
test it. It is ready to use when a small amount mounds just a tiny
bit when dropped from the spoon before disappearing into the mixture.
If the glaze is too thick and the mound remainds on the surface, add
warm water (or liqueur) by the teaspoonful, testing until the
consistency is correct. If for some reason the glaze remains too
thin, stir in more finely grated chocolate, heat until melted and
then let cool again. Variations
MINI-MOUSSE CAKE: This cake is perfect for serving 6 to 8. Make the
Ultimate chocolate Mousse Cake, using 1/2 pound chocolate, 4 ounces of
butter and 3 lightly beaten eggs. Bake in a 6-inch springform pan;
temperature and baking remain the same. MOCHA FUDGE MOUSSE CAKE: Make
the Ultimate Chocolate Mousse cake, prefereably using
extra-bittersweet chocolate. In step 2, add 2 tablespoons instant
expresso powder to the melted chocolate and butter. In step 5, pour
halfe the chocolate mousse batter into the prepared springform pan
and drizzle with have the Hot fudge (see recipe). Add the remaining
batter and drizzle on the remaining fudge. PRALINE CHOCOLATE MOUSSE
CAKE: Make the Ultimate Chocolate Mousse Cake, preferably using
extra-bittersweet chocolate. In Step 2, add 1/2 cup praline paste
(see note) to the melted chocolate and butter. Garnish, if desired
with toasted hazelnuts. (Toasted pecans are also nice). NOTE: Praline
paste can be ordered from Maison Glass, 52 E. 58th St., New York, NY
10022; 212 755-3316. CHOCOLATE FRUIT MOUSSE CAKE: Make the Ultimate
Chocolate Mousse Cake, preferably using extra-bittersweet chocolate.
In Step 2, add 3/4 cup raspberry jelly or melted and strained apricot
jam to the melted chocolate and butter.
Garnish the cake with a sparkling glaze of 1/2 cup melted raspberry
jelly or strained appricot jam mixed with 1 Tablespoon framboise
(raspberry eau-de-vie). Spoon this glaze over the top of the cake
and immediately spread into a thin, even layer with a long, narrow
spatula. BRANDIED CHERRY CHOCOLATE MOUSSE CAKE: Make the Brandied
Cherrys (see recipe) at least a day ahead. Make the Ultimate
Chocolate Mousse Cake (using semi-sweet chocolate). After Step 4,
fold in 1 cup halved, well-drained brandied cherrys.
Yields
16 servings