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
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This Recipe for Chocolate Mousse Cake Part One is one of thousands in the Recipes-to-go Dessert Cookbook.
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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Herb Tip |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This is a recipe for Chocolate Mousse Cake Part One from the recipe cookbook of Recipes-to-go (Dessert)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Food Tip |
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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