Chocolate Intemperance
Submitted by jessica_lunt
This over-the-top chocolate mousse cake layers brownie, whipped cream, and Tia Maria coffee liqueur inside a charlotte mold, then drips with silky chocolate glaze. Sinfully rich and worth every bite.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsThink of this as a chocolate love letter sealed with coffee and liqueur.
A velvety mousse made from melted chocolate, strong coffee, Tia Maria, whipped cream, and billowy egg whites gets tucked inside a brownie-cake shell shaped in a charlotte mold.
Once chilled and firm, the whole thing gets unmolded and drizzled with a glossy chocolate chip glaze that cascades down the sides.
It serves six, but be warned: you’ll want to hide at least two slices for yourself.
Chef Tips
- Use a high-quality semisweet or bittersweet chocolate for the mousse; it’s the star of the show and cheap chocolate will let you down.
- Make sure the chocolate-coffee mixture is fully cooled before folding in the egg whites and cream, or you’ll deflate all that airy volume.
- Line the charlotte mold carefully so there are no gaps between cake pieces; the mousse will find every escape route.
- Slice with a knife dipped in hot water for clean, elegant portions.
Ingredients
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.
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℉ (180℃).
Beat ingredients together at medium speed of electric mixer until batter is smooth.
Grease an 11×15 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.
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.
Comments
