ROCHER CHOC LAYER
100 g milk chocolate
100 g praline
60 g chopped almond
CHOC SPONGE CAKE
4 whites
120 g sugar
4 yolks
100 g flour
20 g cocoa
MARQUISE MOUSSE
250 g whipping cream
200 g chocolate
50 g bitter chocolate
50 g butter
150 g whipped cream
SYRUP
100 g sugar
100 g water
20 g rum
CHOCOLATE GLAZE
200 g whipped cream
100 g glucose
200 g chocolate
50 g bitter chocolate
30 g butter
Directions
Get the ring of a springform cake or a cake ring and trace the
pattern onto some wax paper.
Melt the milk chocolate over a double boiler, add the praline
(praline is hazlenuts ground with sugar) and the chopped almonds.
Spread on the sheet of waxed paper and freeze.
Whip the whites and sugar together as hard as they will go. Gently
incorperate the yolks, and then incorperate the flour/cocoa mix.
Spread or pipe batter onto sheets in shapes larger than the ring.
Bake at 375-390 till they are done (tell by looking at them and
feeling them).
Chop the bitter chocolate and chocolate for the mousse. Boil the
creme and pour it over the chocolate. Add the butter.
Whip the cream to almost hard peak, and when the chocolate truffle has
cooled, add the whipped cream and incorperate.
Boil the sugar and water, add the alcohol.
Cut rocher chocolate to fit into cake circle.
Put the bottom layer of the cake on a flat surface. Put the circle
over it and press down, so that the edges are cut off and the center
is inside the circle with a good seal. Brush syrup on bottom layer.
Put some mousse in and then put the layer of rocher chocolate in.
Put another layer of mousse in. Brush top layer with syrup, and put
it into the cake. Put cake in fridge for a hour or so. Remove the
ring from the cake.
Boil the cream/glucose and pour it over the chopped chocolate for the
glaze (glucose is sort of like cooked sugar or very heavy corn syrup.
I reduce some corn syrup and sugar till it's very thick but still
liquidy when cooled). Add the butter to the glaze, mix, and pour over
cake. Spread with a spatula to cover the entire cake.
Decorate with piped chocolate truffle, white chocolate, or whatever
you like. Posted on rec.food.recipes by ah787@freenet.carleton.ca
(Bill Stuart)
Servings: 1 servings
Marquise Chocolate Mousse Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as an idea can be found far back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, in the main part, these old cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted a torrent in recipe manuscripts, some of which are now in private collections. Over the succeeding few centuries, the powerful and rich houses tried to serve the most extravagent banquests, and because of this cooks and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cook books were increasing in popularity as a result of higher levels of literacy, people having more free time and being a little richer. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Marquise Chocolate Mousse Cake recipe.
