Ingredients
BARB DAY
FOR THE CAKE
8 oz semisweet chocolate, chopped
1 coarse
6 tbsp unsalted butter, cut into
1 pieces, softened
8 eggs, separated,room temp
1 cup sugar
2 tbsp orange flavored liqueur
1 tbsp orange rind, grated
1/4 tsp salt, plus a pinch
1 pinch cream of tartar
2/3 cup cake flour, sifted!!
9 oz semisweet chocolate, chopped coarse
6 egg yolks, room temperature
3/4 cup sugar, + 1 tb water
10 tbsp unsalted butter cut in pieces and s, oftened
SEE CHOCOLATE MOUSSE CAKE II
Directions
FOR THE CAKES: Butter two 9" round cake pans and line the bottoms
with wax paper, then butter the paper. Dust the pans with flour and
knock out the excess. Preheat the oven to 350 degrees.
In the top of a double boiler, heat the chocolate over hot water,
stirring, until just melted. Remove the pan from the heat and stir in
the butter, one tablespoon at a time. Continue to stir the mixture
until smooth. In the bowl of the mixer, beat the egg yolks until
combined. Add 34 cup of the sugar, a little at a time, and continue
to beat the mixture until it falls in a ribbon when the beater is
lifted.
Beat in the melted chocolate mixture, the liqueur and the orange
pinch of salt until frothy. Add the cream of tartar and beat the
whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a
little at a time, and beat the whites until they are stiff. Sift the
flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
Stir one fourth of the whites into the batter. Fold in the remaining
whites and sift and fold the flour mixture in batches into the egg
mixture until just combined.
Pour the batter into the cake pans, smoothing the tops, and bake the
layers in the middle of the oven for 30 to 35 minutes, or until a cake
tester inserted into the centers comes out clean. Let the cakes cool
in the pans on racks for 5 minutes, invert the cakes onto the racks,
and remove the wax paper carefully. Let the cakes cool completely.
The cakes form a thin crust that will flake off.
SEE PART TWO
Servings: 1 servings
Chocolate Mousse Cake Part One Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can follow the history of `recipes` way back into the far past, certainly as far back as the Egyptians, and maybe further still. Interesting though that is, mostly, these ancient cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts are some stone 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 people feel exhilarated. Later, we have two interesting books from the 14th Century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich and powerful of those days. For the centuries that followed, the upper-class families of Europe competed with each other to serve the best banquets, and because of this the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cooking books are in high demand, due to higher levels of literacy, people having more leisure time and disposable income. The introduction of the TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chocolate Mousse Cake Part One recipe.
