| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Choco5 |
12 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 8 |
oz |
Semisweet chocolate bars |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Nescafe |
| 6 |
|
Eggs |
| 8 |
oz |
Semisweet chocolate bars |
| 1 |
ts |
Nescafe |
| 1/4 |
c |
Butter |
| 1 |
tb |
Cognac |
|
|
Filling |
| 2 |
c |
Creme fraiche |
| 5 |
tb |
Grand Marnier |
| 1 |
pk |
Gelatine |
|
|
Topping |
| 6 |
oz |
Semisweet chocolate |
| 3 |
tb |
Butter |
| 2 |
tb |
Karo |
INSTRUCTIONS
CAKE
MOUSSE
CAKE: 1. Melt chocolate . Add Nescafe 2. Whip egg yolks with sugar and
always beating add chocolate. 3. Whip egg whites and fold into chocolate.
4. Bake in a buttered ( sprinkled with flour) 25" round pan. Pre heated
oven 35 F for 15 minutes.Let cake cool, unmold . The Mousse: 1. Melt
chocolate with coffee and butter 2. Whip egg yolks until they are a lemony
color. Always beating add melted chocolate to combine. 3. Beat egg whites
until they form soft peaks and fold them into the chocolate mixture. Add
the cognac. Chill. Second Layer: 1. Chill the cream.,bowl and spatulas. 2.
Whip the cream with 1 cup sugar until very fluffy. Be careful not to
overbeat. 3. Dissolve the gelatine in 1/4 cup orange juice. 4. Stir cooled
gelatine into cream. Stir in Grand Marnier Assembling: Cut the cake in half
horizontally. Spread the cream and chill 2 hours. Spread the mousse on top
of the cream and freeze. Make icing: Melt butter with chocolate and Karo.
Spread on top of frozen cake.
Do it all using the ring of a springform pan, which will be removed just
before icing the cake. You may serve it with a raspberry sauce.
You can also makee them individually without the icing. In this case you
can use English muffin rings to assemble the dessert,
Per serving: 273 Calories; 15g Fat (54% calories from fat); 6g Protein; 22g
Carbohydrate; 199mg Cholesterol; 123mg Sodium
Recipe by: Miriam Podcameni Posvolsky
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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