Cake, Intensely Chocolate Mousse Recipe
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 This recipe for Cake, Intensely Chocolate Mousse, by Pierre LaMontagne, is from The Marley Family Cookbook #2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Pierre LaMontagne
Added: Tuesday, February 15, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup water
1/2 cup sugar
1/2 cup corn syrup
1/4 cup cornstarch
9 squares bittersweet baking chocolate
1/4 teaspoon salt
1/2 stick butter or margarine
3 large eggs, at room temperature
1 cup whipping cream
boiling water
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Directions: |
Directions:Coarsely chop the chocolate.
Lightly beat the eggs.
Grease and flour a 9-inch spring form pan.
Stir the water, sugar, corn syrup and cornstarch in a heavy 4 or 6 quart saucepan. Cook on low heat until the sugar is dissolved, stirring constantly.
Add the chocolate and salt; increase the heat to medium. Continue cooking until the chocolate is completely melted and is about to come to a boil, stirring constantly. Remove it from the heat.
Add the butter; stir until it's melted.
Transfer this mixture to a large bowl.
Refrigerate it for 15 minutes or until the mixture has cooled (may still be warm to the touch), stirring occasionally.
Add the eggs to the chocolate mixture; stir with a wire whisk until well blended.
Beat the cream with a mixer on medium speed until soft peaks form.
Gently fold them into the chocolate mixture.
Spoon this into the prepared spring form pan.
Place the spring form pan into a larger baking pan; place this on the center rack in the oven.
Carefully pour the boiling water into the larger pan so that the water comes halfway up the side of the spring form pan.
Bake at 350 for 45 minutes or until the mixture is just set. (Top will feel slightly firm to the touch.)
Run a small knife or metal spatula around the rim of the spring form pan to loosen the cake from the side of the pan.
Cool completely before removing the rim of the spring form pan. Cover the top of the cake with plastic wrap; refrigerate for 4 hours to overnight. |
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Number Of
Servings: |
Number Of
Servings:12 servings |
Preparation
Time: |
Preparation
Time:Prep: 20 min Total: 5 hr 5 min |
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