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id 89
Name Chocolate Mousse Cake
Main Dish Category Cakes and Frostings
Secondary Dish Category
Main Ingredient Chocolate
Other Ingredient
Number of People 12
List of Ingredients 8 large eggs, cold
1 lb. semisweet chocolate, chopped or chips
1/2 lb. (2 sticks) unsalted butter, cut into half inch chunks
1/4 c. strong coffee or liqueur (optional)
Confectioner\\'s sugar or cocoa powder for decoration
Description Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Line bottom of 8 inch springform pan with parchment and grease pan sides. Cover pan underneath and along outsides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50% power for 2 minutes, stir, add butter, and continue heating at 50% power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway though center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days.)

About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve lightly with confectioner\\'s sugar or cocoa powder.
Time 1 hour 30 minutes
Cooking Type Bake
Difficulty (1-5) 4
Notes Even though the cake may not look done, pull it from the oven when the instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) Cake will continue to firm as it cools.

If you use a 9 inch springform pan instead of the preferred 8 inch, reduce the baking time to 18 to 20 minutes.

If you use a liqueur choose something that tastes like nuts, coffee or oranges.

Always choose a high-quality chocolate that you enjoy eating out of hand.
Origin American
Image