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Leschanz's Chocolate Mousse Cake

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Ingredients
For cake
  Bittersweet chocolate 5 1⁄2 Ounce, finely chopped (High Quality)
  Unsalted butter 3⁄4 Cup (12 tbs), cut into pieces
  Unsalted butter 3⁄4 Cup (12 tbs), cut into 12 pieces (At Room Temperature, 1 1/2 Sticks)
  Eggs 7 Large, separated (At Room Temperature)
  Sugar 2 Tablespoon
  Butter 3⁄4 Cup (12 tbs), cut into pieces
For mousse topping
  Unsalted butter 3⁄4 Cup (12 tbs), cut into 12 pieces (1 1/2 Sticks)
  Chocolate 2 Ounce, garnish
  Confectioners sugar 1 1⁄4 Cup (20 tbs)
  Eggs 6 Large
  Chocolate curls 2 Ounce (For Garnish)
Directions

MAKING
1 For the cake: Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter the inside of a 9-inch springform pan. Dust with flour and tap out the excess.
3 In a large metal bowl set over a pot of hot, not simmering, water, melt the chocolate.
4 Remove from the heat. Whisk in the butter, one piece at a time. Whisk in the egg yolks.
5 In a large bowl, using a handheld electric mixer on low speed, beat the egg whites until they form soft peaks.
6 Gradually beat in the sugar and beat until they form stiff, shiny peaks.
7 Stir one fourth of the beaten whites into the chocolate mixture, then fold in the remainder. Spread evenly in the pan.
8 Bake until the top is puffed, cracked, and crisp, and a toothpick inserted in the center comes out clean,for about 30 minutes.
9 Remove from the oven and run a sharp knife around the inside of the pan to release the cake from the sides.
10 Transfer to a wire rack and cool completely in the pan. Don't worry if the cake sinks.
11 For the topping: In the top part of a double boiler,melt the chocolate over hot, not simmering, water, or in a microwave on medium power.
12 Remove from the heat. Cool, stirring often, until the chocolate is tepid.
13 In a large bowl, beat the butter and confectioners' sugar until combined using a handheld electric mixer at low speed.
14 Increase the speed to high and beat until light and fluffy,for about 2 minutes. Beat in the cooled chocolate. One at a time, beat in the eggs.
15 Spread the topping evenly over the cake in the pan. Cover the pan tightly with a plastic wrap.
16 Refrigerate until the topping is set,for at least 4 hours or overnight.
17 To serve, rinse a thin sharp knife under hot water and run it inside the pan to release the cake.
18 Remove the sides of the pan. Garnish the top of the cake with the chocolate curls.

SERVING
19 Using a thin, sharp knife rinsed under hot water, slice the cake. Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Chocolate
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
20

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