Ingredients
1 1/2 pounds, semisweet chocolate
3 eggs, seperated
1/2 cup strong coffee
1/2 cup tia maria
2 tbsp sugar
1/2 cup heavy cream
1 cake:
23 oz brownie mix
2 tbsp water
3 eggs
1 glaze:
8 oz semisweet chocolate chips
1/3 cup water
Directions
Serves: 8 to 10
This mousse-filled, chocolate-swathed mold is an embarrassment of
riches. When served to chocolate lovers, the only sound in the room
will be faint moans of pure, unadulterated decadent pleasure.
Filling:
Melt chocolate with coffee on top of a double boiler. When chocolate
is completely melted, remove pan from heat. Beat egg yolks until pale
yellow and stir into chocolate. Gradually stir in Tia Maria. Cool
mixture.
In a seperate bowl, beat egg whites, gradually adding sugar until
whites are stiff. Whip cream. Gently fold whipped cream into cooled
chocolate mixture and then fold in egg whites.
Preheat oven to 350. Beat ingredients together at medium speed of
electric mixer until batter is smooth. Grease an 11-by-15 inch
jellyroll pan. Line it with waxed paper. Grease and lightly flower
paper, shaking off any excess flower. Spread batter evenly in
jellyroll pan. Bake for 10 to 12 minutes or until cake tests done.
Turn cake onto a rack and peel off paper. Lightly oil a 2-quart
charlotte mold and line with cooled cake. Cut rounds of cake to fit
both top and bottom of mold, and a strip for sides. Place smaller
round in bottom of mold. (you will probably have to piece one section
of side to cover completely, but don't worry; any patchwork will be
hidden by chocolate glaze.) Fit larger round of cake on top of mold.
Chill for 3 or 4 hours or until firm. Unmold and cover with glaze.
Melt chocolate in water and stir until smooth. Spread over top of
mousse-cake and drizzle down sides. Chill again. Serve in slender
slices ~- its indecently opulent.
Hints: Melt chocolate in microwave. Its much faster. Instructions are
on the chocolate package.
A souffle dish makes a good replacement for the Charlotte mold.
Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin
Servings: 6 servings
Chocolate Intemperance Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can read the history of written recipes far back into antiquity, at least as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, in the main part, these early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Later on, we find two recipe books published in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that we all know today, but instead recipes for the types of meals enjoyed by the rich people of that period. By the advent of the twentieth century, cook books are highly popular as a result of better eduction, more spare time and having more money to spend. |
We hope you enjoy this Chocolate Intemperance recipe.
