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Leschanz's Chocolate Mousse Cake Recipe
|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)|
|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)|
|Chocolate curls||2 Ounce (For Garnish)|
Calories 287 Calories from Fat 176
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 11.6 g57.8%
Trans Fat 0 g
Cholesterol 173.7 mg
Sodium 48.5 mg2%
Total Carbohydrates 24 g8.2%
Dietary Fiber 0.63 g2.5%
Sugars 23.3 g
Protein 5 g9.4%
Vitamin A 11.6% Vitamin C
Calcium 2.5% Iron 5.2%
*Based on a 2000 Calorie diet
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.
19 Using a thin, sharp knife rinsed under hot water, slice the cake. Serve chilled.