sneezles
02-14-2005, 04:19 PM
I made this cake today and it's from the latest issue of Chocolatier. The cake part baked up just like the directions indicated. However the mousse is not what I expected and I'm thinking there must be a typo in the recipe. It was much too soupy to be called a mousse and while I know that the chocolate would help it set as it cooled there is no way this stuff would have styed on top of the cake...it would have run out of the bottom of the pan. So I used more whipped cream to help make it more mousse-like :rolleyes: . It's not due out of the fridge until 6:30 or so but I was wondering if anyone had any thoughts about the mousse part of this recipe:
* Exported from MasterCook *
Flourless Chocolate Cake with Raspberry Sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Flourless chocolate cake:
1 1/2 cups unsalted butter -- (3 sticks)
3 cups confectioner's sugar -- divided
12 eggs -- separated
1/8 teaspoon salt
12 ounces bittersweet chocolate -- melted
Chocolate mousse:
10 ounces semisweet chocolate -- coarsely chopped
1 1/2 cups whole milk
10 tablespoons granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Raspberry sauce:
1/2 cup granulated sugar
1/2 cup water
1 1/2 cups fresh raspberries -- or frozen raspberries, divided
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
Make the flourless cake:
Position the rack in center of oven and preheat to 350ºF. Butter bottom of sides of 10" diameter x 3" high springform pan.
Melt chocolate in top of double boiler over hot water or in microwave at MEDIUM (50% power) for 1 1/2 to 4 minutes, until chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted.
In bowl of electric mixer fitted with paddle attachment, beat butter and 2 cups of confectioner's sugar at high speed for about 2 minutes until light and fluffy. Add yolks one at a time, making sure each yolk is fully incorporated before adding next.
In another clean bowl of electric mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy. gradually add remaining cup of confectioner's sugar. Increase speed to high and beat until soft peaks form.
Fold melted chocolate into butter mixture. Gently fold egg white mixture into butter mixture. (Do not over-blend; mixture should have a few streaks of white in it.) Pour into springform pan and bake for 35-45 minutes, until a toothpick inserted in center of cake has a few moist crumbs clinging to it. Be careful not to over-bake, as it will dry out. Place on wire rack and cool completely (the cake will sink in the center-this is normal).
Make the chocolate mousse:
Place chocolate in bowl of food processor and process for 20-30 seconds, until finely ground. Set aside.
In small saucepan, combine milk and sugar and bring to a boil over medium-high heat. Turn processor on and carefully add hot milk. Process until chocolate is completely melted and mixture is smooth. Scrape down sides of bowl with spatula. Add oil and vanilla and process until blended. Let cool for about 5 minutes.
In a chilled bowl, whisk heavy cream until soft peaks form. Gently fold half of whipped cream into tepid chocolate mixture. Fold in remaining cream, being careful not to overmix. Carefully spoon mousse evenly over baked flourless cake and smooth with rubber spatula. Chill for 2 hours before serving.
Make raspberry sauce:
Place sugar and water in a small saucepan over medium high heat and bring to a boil. Add 1 cup raspberries, vanilla and orange zest and allow to sit for 10 minutes off heat. Strain through a fine mesh sieve. Cool in refrigerator, then add remaining 1/2 cup raspberries.
To serve:
Run a sharp knife around the edge of the springform pan and remove the side. Slice cake into 20 pieces and serve with raspberry sauce.
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* Exported from MasterCook *
Flourless Chocolate Cake with Raspberry Sauce
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flourless chocolate cake:
1 1/2 cups unsalted butter -- (3 sticks)
3 cups confectioner's sugar -- divided
12 eggs -- separated
1/8 teaspoon salt
12 ounces bittersweet chocolate -- melted
Chocolate mousse:
10 ounces semisweet chocolate -- coarsely chopped
1 1/2 cups whole milk
10 tablespoons granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Raspberry sauce:
1/2 cup granulated sugar
1/2 cup water
1 1/2 cups fresh raspberries -- or frozen raspberries, divided
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
Make the flourless cake:
Position the rack in center of oven and preheat to 350ºF. Butter bottom of sides of 10" diameter x 3" high springform pan.
Melt chocolate in top of double boiler over hot water or in microwave at MEDIUM (50% power) for 1 1/2 to 4 minutes, until chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted.
In bowl of electric mixer fitted with paddle attachment, beat butter and 2 cups of confectioner's sugar at high speed for about 2 minutes until light and fluffy. Add yolks one at a time, making sure each yolk is fully incorporated before adding next.
In another clean bowl of electric mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy. gradually add remaining cup of confectioner's sugar. Increase speed to high and beat until soft peaks form.
Fold melted chocolate into butter mixture. Gently fold egg white mixture into butter mixture. (Do not over-blend; mixture should have a few streaks of white in it.) Pour into springform pan and bake for 35-45 minutes, until a toothpick inserted in center of cake has a few moist crumbs clinging to it. Be careful not to over-bake, as it will dry out. Place on wire rack and cool completely (the cake will sink in the center-this is normal).
Make the chocolate mousse:
Place chocolate in bowl of food processor and process for 20-30 seconds, until finely ground. Set aside.
In small saucepan, combine milk and sugar and bring to a boil over medium-high heat. Turn processor on and carefully add hot milk. Process until chocolate is completely melted and mixture is smooth. Scrape down sides of bowl with spatula. Add oil and vanilla and process until blended. Let cool for about 5 minutes.
In a chilled bowl, whisk heavy cream until soft peaks form. Gently fold half of whipped cream into tepid chocolate mixture. Fold in remaining cream, being careful not to overmix. Carefully spoon mousse evenly over baked flourless cake and smooth with rubber spatula. Chill for 2 hours before serving.
Make raspberry sauce:
Place sugar and water in a small saucepan over medium high heat and bring to a boil. Add 1 cup raspberries, vanilla and orange zest and allow to sit for 10 minutes off heat. Strain through a fine mesh sieve. Cool in refrigerator, then add remaining 1/2 cup raspberries.
To serve:
Run a sharp knife around the edge of the springform pan and remove the side. Slice cake into 20 pieces and serve with raspberry sauce.
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