April 12, 2012

Chocolate Mousse Cake


While I have been experimenting with chocolate, I keep discovering new favorite recipes.  Now, this is my new favorite.  

This chocolate mousse cake is perfect any time of the year, but particularly good when the weather becomes warmer and there is delicious fresh fruit available.

The cake can be served frozen or partially thawed.

The key to this dessert is the quality of chocolate used, but I found that even on a budget, chocolate chips work well.  

For extra decadence, try using a high quality chocolate bar consisting of 70% or 80% cocoa.  

Rich.  Smooth.  Light.  Chocolate.  Heaven.


RECIPE #10 (from 10 Pounds of Chocolate Chips)  


Chocolate Mousse Cake

2/3 cup granulated sugar
1/3 cup unsweetened cocoa
2 Tablespoons flour
1/8 teaspoon salt
1 cup milk
3/4 cup chocolate chips (or high quality chocolate bar - (about 7 ounces) broken into small pieces
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup granulated sugar (for sweetening egg whites)
2 egg yolks
1 teaspoon vanilla extract

In a saucepan add sugar (2/3 cup), cocoa, flour and salt.  Add a little bit of the milk to form a paste.  Stir in the rest of the milk.  Cook over medium heat stirring constantly.  Boil gently for about 2 minutes.  The mixture will be slightly thick.

Pour the hot mixture over the chocolate chips.  Let sit for about 30 seconds and then whisk until the chocolate is melted and smooth.  Set aside.

Put a kettle of water on to boil.

In a separate bowl, whisk egg whites and cream of tartar until soft peaks form.  Gradually add the 1/4 cup sugar.

To the bowl of melted chocolate add 2 egg yolks and vanilla.  Gently fold in 1/4 of the egg whites.  Add the rest of the egg whites and mix gently until no white streaks remain.

Spoon batter into a 8 or 9-inch round parchment lined cake pan.  Place the pan inside a larger pan.  To the larger pan add boiling water so that it comes up halfway up the outside of the smaller cake filled pan.

Bake 350 degrees for 20 to 25 minutes.  The cake will be slightly crusted and spring back when gently touched.  It will be gooey in the center.  Cut around the outside edges to release the cake from the pan.  Cool in the pan.

Wrap the cake pan in plastic wrap and place in the freezer.

When ready to serve, slice the cake while it is frozen and transfer to the individual serving plates.  Remember that this is a very rich cake, so smaller slices are best.  Top with fresh fruit.  The cake may be eaten frozen, but it is better if it thaws for about 15 minutes.  Just make sure to plate the dessert while it is still frozen because once it thaws it is very difficult to move.  

Any leftover cake should be stored in the freezer.