https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Chocolate_Mousse_Cake 2026-04-04T04:09:31Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Chocolate_Mousse_Cake&diff=2594&oldid=prev 2013-03-30T17:50:27Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=30 min |CookTime=50-60 min @ 350° |Source=&#039;&#039;How To Be A Domestic Goddess&#039;&#039; by Nigella Lawson |Yield=6-8 servings |Rating={{unrated}} }} === Ingredie...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=30 min<br /> |CookTime=50-60 min @ 350°<br /> |Source=&#039;&#039;How To Be A Domestic Goddess&#039;&#039; by Nigella Lawson<br /> |Yield=6-8 servings<br /> |Rating={{unrated}}<br /> }}<br /> === Ingredients ===<br /> * 11 oz best bittersweet chocolate<br /> * 2 oz best milk chocolate<br /> * 3/4 c unsalted butter<br /> * 8 large eggs, separated<br /> * scan 1/2 c light brown sugar<br /> * 1/3 c sugar<br /> * 1 T vanilla extract<br /> * pinch of salt<br /> <br /> === Preparation ===<br /> Preheat the oven to 350 and put the kettle on to boil (hot water for the water bath).<br /> <br /> Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the pan so that it forms a smooth surface. This will prevent water from getting into the cake when it is cooked in its water bath.<br /> <br /> Melt the chocolate and butter in a microwave (low power) or double boiler, and let it cool. In another bowl, beat the egg yolks and sugars until very thick and pale, as creamy as mayonnaise; the mixture should form and fall in ribbons when you lift up the whisk. Stir in the vanilla and salt, and then the cooled chocolate mixture. Whisk the egg whites in a large bowl until soft peaks form, then lighten the chocolate mixture with a briskly beaten-in dollop of whites before gently folding the rest of them into it.<br /> <br /> Pour the cake batter into the foil-lined springform, which you have placed in a large roasting pan. Add hot water from the recently boiled kettle to come about 1 inch up the sides of the cake pan and carefully put the roasting pan with its cargo into the oven.<br /> <br /> Cook for 50 minutes to an hour. The inside of the cake will be damp and mousse-like, but the top should look cooked and dry. Let it cool completely on a cooling rack before releasing it from the pan. This calls for a little bit of patience, because you will need to peel the foil gently away from the sides. Just go slowly and remember that this is a very damp cake, and you won&#039;t be able to prise it away from its foil-lined base--though it&#039;s easy enough to tear off excess foil once you&#039;ve set the cake on its plate. Dust with confectioner&#039;s sugar if you want, and serve with creme fraiche and maybe some raspberries.<br /> <br /> [[Category:Desserts]]<br /> [[Category:Cake]]<br /> [[Category:Chocolate]]</div>

Dhanson