Thursday, April 17, 2014

Chocolate Mousse Cake with Kirschwasser

Here's another Decadent Dessert Recipe that I've had since 1984.

Nothing says decadent like chocolate mousse and this recipe has a Kirsch Syrup to add to the flavor of the elegant cake.

Here's what you'll need:
1- 8" Spring Form Pan double wrapped in heavy duty foil on the outside, ( bottom and sides).

For the Cake:
3 Eggs
1/2 C Sugar
1/4 C Unsweetened Cocoa Powder ( Callebaut is my choice)
3 TBS Hot Water
3 TBS Butter, melted
1/2 C Flour

For the Mousse:
3 Egg Whites
3/4 C + 2TBS Sugar
1/3 C Water
2 TBS Kirsch
1/2 C Sugar
6 TBS Butter
1 Egg
1 Egg Yolk
1 1/2 oz Semi Sweet Chocolate (Callebaut), melted

For the Kirsch Syrup:
1/3 C Sugar
1/3 C Water
1/3 C Kirsch

For the Garnish:
Milk Chocolate Flakes (Callebaut)

Cake Preparation:

Preheat the oven to 350 degrees.
Grease the Spring Form Pan with Pan Release Mix (equal parts of Crisco,Vegetable Shortening and Flour) I start with 1 C of each and keep it in a jar , refrigerated, for all of my baking needs.)

In a large bowl, beat Eggs and Sugar together until smooth.

In another bowl, combine Cocoa, Water and Butter, whisk well.
Slowly sift Flour into the Egg Mixture and beat well.
Add the Cocoa mixture and stir to combine well.
Pour batter into the pan.
Bake at 350 for 20 minutes or until a toothpick in the center comes out clean.
Remove pan to a cooling rack and cover the cake with a damp Tea Towel to keep it moist.

Mousse Preparation:

In a medium bowl:
Beat Egg Whites until stiff.

In a saucepan, Boil:
3/4 C + 2TBS Sugar
Until Hard Ball stage (250 - 266 degrees).
Slowly drizzle a thin stream over the Egg Whites while constantly beating until cool.

In a large bowl, Beat together:
1/2 C Sugar
1 Egg
Egg Yolk
Blend well
Fold this mixture into the Egg White Mixture.
Refrigerate until ready to use.

Cut the cake into 2 equal layers.
Place the bottom layer on a serving platter that will fit in the refrigerator.

For the Kirsch Syrup:
In a saucepan, combine Sugar, Water and Kirsch and cook until Thread Stage (230 - 234 degrees).
Brush the bottom layer with the Hot Kirsch Syrup.
When it cools, spread a layer of Mousse on the bottom layer.
Place the second layer on top.
Cover the entire cake with the remaining Mousse.

Refrigerate immediately to allow the Mousse to set.
When it's chilled, sprinkle the top with Milk Chocolate Flakes (shavings)
Refrigerate again until ready to serve.

Peace in the Kitchen!

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