Chocolate Intemperance
Recipe
- Title:
- Chocolate Intemperance
- Categories:
- Chocolate, Cakes/choc.
- Yield:
- 6 servings
Ingredients
- 1 1/2
- Pounds, semisweet chocolate
- 23 oz Brownie mix
- 3
- Eggs, seperated
- 2 tb Water
- 1/2 c Strong coffee
- 3
- Eggs
- 1/2 c Tia Maria
- Glaze:
- 2 tb Sugar
- 8 oz Semisweet chocolate chips
- 1/2 c Heavy cream
- 1/3 c Water
- Cake:
Directions
- Serves: 8 to 10
Directions
- 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.
Directions
- Filling:
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- Hints: Melt chocolate in microwave.
- Its much faster.
- Instructions are on the chocolate package.
Directions
- A souffle dish makes a good replacement for the Charlotte mold.
Directions
- Source:The Best of Bon Appetit (1979) Shared by: Bill Calvin
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