Friday, September 24, 2004
Spirits move me
IMBB 8: Chocolate Mousse cake
(Note: Boyboy poked the left side while I was getting the camera)
"Bake something..." If it's not too late, I'd like to offer this treat I made for another laborious school/work week for my kittens, to IMBB 8: a reward for waking up early without grumbling. It's from Rosie's Baking Book, Chocolate Mousse cake. One day I had a persistent taste memory of the Red Ribbon cake we used to buy near the Circle cinema in EDSA. (Wonder if it's still there?) So glad I found this recipe. I used to make it with Courvoisier but this time followed the recipe exactly: it called for rum. I think it deepened the chocolate flavor.
Equipment: 9-in springform pan, piping/icing bag
and tips optional)
chocolate mousse cake
8 oz. semisweet chocolate (I used Trader Joe's
Bittersweet, the hunky block fr.Belgium)
3 oz. unsweetened chocolate (Baker's)
1 cup (2 sticks)unsalted butter
5 large eggs, separated
1/4 cup rum (Bacardi, the goldy one)
1 tsp. vanilla extract
1/3 cup + 1 tsp. sugar
1 & 3/4 cups heavy (whipping) cream, chilled
1 oz. dark chocolate for shaving.
1. Preheat the oven to 350F. Line the bottom of a
9-in. springform pan with a parchment or waxed paper
2. Melt both choc.s and the butter in the top of a
double boiler placed over simmering water.
3.Transfer the chocolate mixture to a large mixing
bowl and allow it to cool to room temp.
4. Add the egg yolks, rum and vanilla to the
chocolate mixture and whisk briskly until blended, 5
5. Beat the egg whites in a medium size mixing bowl
with an electric mixer on medium-high speed until
frothy, about 30 seconds. Gradually add 1/3 cup
sugar and continue beating just until the peaks are
stiff but not dry, about 1 minute more.
6. Add one third of the egg whites to the chocolate
mixture and whisk gently to lighten this batter.
Add the rest of the egg whites and whisk until
7. To form the cake base, spread one third of the
chocolate mixture evenly in the prepared pan with a
rubber spatula. Refrigerate the rest immediately.
8. Bake the base until it rises and then drops,
18-20 minutes. Cool it in the pan in the
refrigerator, 15 minutes.
9. Meanwhile whip 1 cup of the cream until stiff in
a medium-size mixing bowl with an electric mixer on
medium high speed. Fold the cream into the
remaining chocolate mixture using a rubber spatula.
10. Scoop the chocolate mixture on the cooled base
and smooth the surface with a spatula. Stretch a
piece of plastic wrap over the top of the pan and
place the cake in the freezer overnight.
11. The next morning run a frosting spatula (or thin
knife) and remove the side.
12. Place a large plate upside down on the top of
the cake and flip the cake onto the plate. Remove
the bottom of the pan and the paper. Then flip the
cake right side up onto a second large plate.
13. Beat the remaining 3/4 cup of cream with 1 tsp
sugar in a mixing bowl with an electric mixer on
medium-high speed unti stiff peaks are formed.
14. Spread half the whipped cream gently over the
top of the mousse cake.*
15. Place the remaining whipped cream in a pastry
bag fitted with a decorative tip. Pipe rosettes of
whipped cream around the top edge of the cake.
16. Shave the dark chocolate over the top of the cake and refrigerate it for 8
17. Remove the cake from the refrigerator 1 hour
*at this point my kids are usually jumping up and
down, and insist on having some so I skip this,
halving the whipped cream amount (1/2 cup)and
proceeding with step 16 and not putting back in the
You need to make this 2 days before serving, for
freezing and chilling time. My kids, mainly #2 son
usually can't wait beyond step 15 and it's ok but
not as firm. The rum and chocolate flavors need to