BARB DAY
FOR THE CAKE
8 oz semisweet chocolate, chopped
1 coarse
6 tbsp unsalted butter, cut into
1 pieces, softened
8 eggs, separated,room temp
1 cup sugar
2 tbsp orange flavored liqueur
1 tbsp orange rind, grated
1/4 tsp salt, plus a pinch
1 pinch cream of tartar
2/3 cup cake flour, sifted!!
9 oz semisweet chocolate, chopped coarse
6 egg yolks, room temperature
3/4 cup sugar, + 1 tb water
10 tbsp unsalted butter cut in pieces and s, oftened
SEE CHOCOLATE MOUSSE CAKE II
A Recipe for
Chocolate Mousse Cake Part One
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
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This Recipe for Chocolate Mousse Cake Part One is one of thousands in the Recipes-to-go Dessert Cookbook.
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Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
This is a recipe for Chocolate Mousse Cake Part One from the recipe cookbook of Recipes-to-go (Dessert)
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
An empty belly is the best cook. |
| Estonian Proverb |
FOR THE CAKES: Butter two 9" round cake pans and line the bottoms
with wax paper, then butter the paper. Dust the pans with flour and
knock out the excess. Preheat the oven to 350 degrees.
In the top of a double boiler, heat the chocolate over hot water,
stirring, until just melted. Remove the pan from the heat and stir in
the butter, one tablespoon at a time. Continue to stir the mixture
until smooth. In the bowl of the mixer, beat the egg yolks until
combined. Add 34 cup of the sugar, a little at a time, and continue
to beat the mixture until it falls in a ribbon when the beater is
lifted.
Beat in the melted chocolate mixture, the liqueur and the orange
pinch of salt until frothy. Add the cream of tartar and beat the
whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a
little at a time, and beat the whites until they are stiff. Sift the
flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
Stir one fourth of the whites into the batter. Fold in the remaining
whites and sift and fold the flour mixture in batches into the egg
mixture until just combined.
Pour the batter into the cake pans, smoothing the tops, and bake the
layers in the middle of the oven for 30 to 35 minutes, or until a cake
tester inserted into the centers comes out clean. Let the cakes cool
in the pans on racks for 5 minutes, invert the cakes onto the racks,
and remove the wax paper carefully. Let the cakes cool completely.
The cakes form a thin crust that will flake off.
SEE PART TWO
Serves: 1
Chocolate Mousse Cake Part One Recipe brought to you by Recipes To-Go