You are here

Chocolate Mousse Baked Alaska

southern.chef's picture
Chocolate Mousse Baked Alaska has a lovely taste. Chocolate Mousse Baked Alaska gets its taste from flour mixed with eggs and butter and flavored with vanilla extracts. Chocolate Mousse Baked Alaska is loved by many across the world.
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  Eggs 3
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Vanilla extract 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Cognac/Brandy 2 Tablespoon
  Semi sweet chocolate square 12 Ounce (12 One Ounce Pieces)
  Unsweetened chocolate square 4 Ounce (Four 1 Ounce Pieces)
  Eggs 6 , separated
  Whipping cream 3⁄4 Cup (12 tbs)
  Cognac 3 Tablespoon
  Brewed strong coffee 1 1⁄2 Tablespoon
  Sugar 3⁄4 Cup (12 tbs)
  Whipping cream 1 Cup (16 tbs)
  Egg whites 5
  Cream of tartar 1⁄4 Teaspoon
  Pecan halves 1 Tablespoon
Directions

Grease three 8 inch round cakepans; line bottoms with wax paper.
Grease and flour wax paper; set aside.
Combine flour and cocoa; stir well, and set aside.
Combine 3 eggs and 1/2 cup sugar in a medium mixing bowl; beat at medium speed of an electric mixer 5 minutes or until thick and lemon colored.
Fold in cocoa mixture then fold in butter and 1/2 teaspoon vanilla.
Pour batter into prepared pans.
Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; immediately invert onto wire racks.
Remove wax paper, and let cake cool completely.
Combine 2 tablespoons sugar and 1/4 cup water in a saucepan; cook over medium heat, stirring constantly, until mixture boils.
Boil 3 minutes.
Remove from heat; cool.
Stir in 2 tablespoons Cognac; set aside.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Remove from heat.
Combine 6 egg yolks and 3/4 cup whipping cream in a heavy saucepan.
Cook over low heat, stirring constantly, until mixture reaches 160°.
Remove from heat.
Let cool; chill.
Combine egg yolk mixture and 1/2 cup sugar in a large mixing bowl; beat at medium speed until yolks are thick and lemon colored and sugar dissolves.
Stir in 3 tablespoons Cognac and coffee.
Fold in chocolate.
Combine 6 egg whites and 3/4 cup sugar in top of a large double boiler.
Place over simmering water.
Cook, stirring constantly with a wire whisk, 10 minutes or until mixture reaches 160°.
Remove from heat.
Beat at high speed 5 minutes or until soft peaks form.
Fold into chocolate mixture.
Beat 1 cup whipping cream until stiff peaks form fold into chocolate mixture.
Chill 30 minutes.
Line a 2 1/2 quart mixing bowl with plastic wrap, leaving an overhang around the edges.
Cut 2 layers of the cake into pieces, and line bowl with cake completely.
Brush cake with about two thirds of Cognac syrup; spoon in chocolate filling.
Top with remaining cake layer; brush with remaining syrup.
Pull edges of the plastic wrap over top to cover, and freeze for 24 hours.
Remove dessert from freezer; invert bowl of mousse onto an ovenproof wooden board or serving dish, leaving the plastic wrap intact.
Remove bowl; place mousse in freezer while preparing the meringue.
Combine 5 egg whites, 3/4 cup sugar, and cream of tartar in top of large double boiler.
Place over simmering water.
Cook, stirring constantly with a wire whisk, 10 minutes or until mixture reaches 160°.
Remove from heat.
Beat at high speed 5 minutes or until soft peaks form.
Add 1/2 teaspoon vanilla; beat until blended.
Remove frozen mousse from freezer, and peel off plastic wrap.
Quickly spread meringue over entire surface, making sure edges are sealed.
Bake at 450° for 3 to 5 minutes or until meringue peaks are browned.
Garnish with pecan halves.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

Rate It

Your rating: None
4.313635
Average: 4.3 (11 votes)