This is one chocolate mousse recipe which I truly love. Everytime I use this to serve my guests, I always hear the same comments from them, "Share me your recipe!" , "What cake recipe is this?'', and Where in the cake recipe book have you found this?"
Yield: 16 servings
Ingredients
8 egg whites
1 cup (200 g) sugar
10 oz (280 g) hazelnuts or walnuts, finely ground
4 tablespoons unsweetened cocoa powder
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18 oz (500 g) dark semi or bittersweet chocolate (60-70%)
8 egg yolks
2/3 cup (120 g) sugar
1/2 cup + 2 cup whipping cream
Cake
1. Preheat oven to 350 deg F / 180 degrees Celsius.
2. Line a 2 9-inch grease proof cake tins or lined with non-stick paper.
3. Using an electric mixer, Whisk the eggs whites until stiff and in peaks, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts or walnuts and cocoa powder.
5. Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
Filling
1. Melt finely chopped dark chocolate over hot water.
2. Beat the egg yolks with 2 oz sugar until white.
3. Heat 1/2 cup whipping cream to the boiling point, and whisk in beaten egg yolks.
4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
6. Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
Variations
Yield: 16 servings
Ingredients
8 egg whites
1 cup (200 g) sugar
10 oz (280 g) hazelnuts or walnuts, finely ground
4 tablespoons unsweetened cocoa powder
--------
18 oz (500 g) dark semi or bittersweet chocolate (60-70%)
8 egg yolks
2/3 cup (120 g) sugar
1/2 cup + 2 cup whipping cream
Cake
1. Preheat oven to 350 deg F / 180 degrees Celsius.
2. Line a 2 9-inch grease proof cake tins or lined with non-stick paper.
3. Using an electric mixer, Whisk the eggs whites until stiff and in peaks, gradually add the sugar and whisk well each time sugar has been added.
4. Mix with finely ground hazelnuts or walnuts and cocoa powder.
5. Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool the cake.
Filling
1. Melt finely chopped dark chocolate over hot water.
2. Beat the egg yolks with 2 oz sugar until white.
3. Heat 1/2 cup whipping cream to the boiling point, and whisk in beaten egg yolks.
4. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
5. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
6. Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
Variations
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