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Chocolate Intemperance

 

39

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds chocolate
3 large eggs
seperated
½ cup coffee
strong
½ cup tia maria
*
2 tablespoons sugar
½ cup heavy whipping cream
Cake
23 ounces brownie mix
2 tablespoons water
3 large eggs
Glaze
8 ounces chocolate chips
cup water

Directions

Melt chocolate with coffee on top of a double boiler.

When chocolate is completely melted, remove pan from heat.

Beat egg yolks until pale yellow and stir into chocolate.

Gradually stir in Tia Maria. Cool mixture.

In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff.

Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites.

Preheat oven to 350℉ (180℃).

Beat ingredients together at medium speed of electric mixer until batter is smooth.

Grease an 11x15 inch jellyroll pan.

Line it with waxed paper.

Grease and lightly flower paper, shaking off any excess flower.

Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done.

Turn cake onto a rack and peel off paper.

Lightly oil a 2-quart charlotte mold and line with cooled cake.

Cut rounds of cake to fit both top and bottom of mold, and a strip for sides.

Place smaller round in bottom of mold.

Fit larger round of cake on top of mold.

Chill for 3 or 4 hours or until firm.

Unmold and cover with glaze.

Melt chocolate in water and stir until smooth.

Spread over top of mousse-cake and drizzle down sides.

Chill again. Serve in slender slices, its indecently opulent.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 132851% of calories from fat
 % Daily Value *
Total Fat 76g 116%
Saturated Fat 37g 183%
Trans Fat 0g
Cholesterol 239mg 80%
Sodium 425mg 18%
Total Carbohydrate 58g 58%
Dietary Fiber 8g 32%
Sugars g
Protein 33g
Vitamin A 11% Vitamin C 1%
Calcium 10% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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