Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Desserts > Cakes
Chocolate Mousse Cake with Liqueur
Serves: 8-10 servings
BATTER
- 1/2 cup granulated sugar
- 1/2 cup water
- 8 tablespoons (1 stick) unsalted butter
- 12 ounces semisweet or bittersweet chocolate, cut into 1/2-inch pieces
- 1/3 cup sweet liqueur, such as Cointreau or Chambord (or strong coffee)
- 6 eggs
FINISHING
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- One 1/2-pint basket fresh raspberries, optional
- One 8-inch round pan, buttered and the bottom lined with buttered parchment or buttered wax paper, cut to fit
This unusual cake may be made in advance. Just make sure to bring it to room temperature before serving it with whipped cream and a few raspberries.
1. Set a rack at the middle level of the oven and preheat to 325 degrees.
2. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
3. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth.
4. Whisk liqueur, then the eggs, one at a time, into the chocolate mixture. Be careful not to overmix.
5. Pour the batter into the pan and place in a small roasting pan. Pour 1 inch of warm water into the roasting pan. Bake about 45 minutes, until dessert is set and slightly dry on the surface. Remove cake pan from roasting pan. Cool to room temperature, then cover with plastic wrap. Refrigerate dessert in pan several hours or until chilled. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over heat for no more than 10 seconds. Invert onto a platter.
6. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream over the top of the dessert. Decorate the top with the raspberries.
This recipe is from the book Chocolate, From Simple Cookies to Extravagant Showstoppers by Nick Malgieri.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
