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Chocolate Mousse Cake Part One

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Submitted by jcharuk

YIELD

1 cake

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

Cake
8 231.2
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, coarsely chopped, null, null
6 9E+1
TABLESPOONS ML BUTTER
cut into pieces, softened
8 8
LARGE LARGE EGGS
separated,room temp
1 237
CUP ML SUGAR
2 3E+1
TABLESPOONS ML LIQUEUR
triple sec, grand marnier, cointreau or other orange flavor
1 15
TABLESPOON ML ORANGE ZEST
grated
¼ 1.3
TEASPOON ML SALT
plus a pinch
1 1
PINCH PINCH CREAM OF TARTAR *
158
CUP ML CAKE FLOUR
SIFTED
9 260.1
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, coarsely chopped, null, null
6 6
EACH EACH EGG YOLKS
room temperature *
¾ 177
CUP ML SUGAR
+ 1 tb
2 3E+1
TABLESPOONS ML WATER
10 1.5E+2
TABLESPOONS ML BUTTER, UNSALTED
cut in pieces and softened

Directions

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℉ (180℃).

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 ¾ 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 ¼ cup sugar, a little at a time, and beat the whites until they are stiff.

Sift the flour with the remaining ¼ 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 1431 53% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 550mg 183%
Sodium 433mg 18%
Total Carbohydrate 55g 55%
Dietary Fiber 6g 23%
Sugars g
Protein 38g
Vitamin A 39% Vitamin C 3%
Calcium 10% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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