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
Historians have proved the existance of recipes back into distant history, certainly as far back as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old cookbooks were just very simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times used a good variety of spices, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab cooking, including spices like basil and rosemary. The introduction of these new herbs and spices caused an increase in cookery books, many of which are now in private cookery archives. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes common in their social group. By the advent of the twentieth century, recipe publications are in high demand, as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Marquise Chocolate Mousse Cake recipe.
