[guide.chat] Choclate mousse cake on email for you

From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
Date: Sun, 20 Nov 2011 15:00:25 -0000

Chocolate Mousse Cake
 From Special Healthy Recipes Wheat And Gluten-Free
 Cuts into 8 to 10 servings
 Ingredients:
 For The Cake: 450 G plain dark chocolate, chopped 125 G butter,softened 3 
tablespoons brandy 6 large eggs, separated 150 G caster sugar
 For The Chocolate Glaze: 225 ML double cream 225 G plain dark chocolate, 
chopped 2 tablespoons brandy 1 tablespoon single cream white chocolate curls to 
decorate
 METHOD:
 For the Cake: 1.  Preheat the oven to 180 degrees Centigrade/350 degrees 
Fahrenheit/gas mark 4 ten minutes before baking.  Lightly oil or butter and 
line the bases of 2 20.5 cm/8 inch springform tins with baking paper.  Melt the 
chocolate and butter in a bowl set over a saucepan of simmering water.  Stir 
until smooth, remove from the heat and stir in the brandy
 2.  Whisk the egg yolks and the sugar reserving 2 tablespoons of the sugar 
until thick and creamy.  Slowly beat in the chocolate mixture until smooth and 
well blended.  Whisk the egg whites until soft peaks form then sprinkle over 
the remaining sugar and continue whisking until stiff but not dry.
 3.  Fold a large spoonful of the egg whites into the chocolate mixture.  
Gently fold in the remaining egg whites.  Divide about 2 thirds of the mixture 
evenly between the tins tapping to distribute the mixture evenly.  Reserve the 
remaining one third of the chocolate mousse mixture for the filling.  Put the 
springform tins in the preheated oven bake in the oven for about 20 minutes or 
until the cakes are well risen and set remove from the oven and leave to cool 
for at least 1 hour.
 4.  Leave the cake layers in the springform tins.  Loosen the edges of the 
cake layers with a knife and using your fingertips lightly press the crusty 
edges down.  Pour the rest of the mousse over 1 layer spreading until even.  
Carefully unclip the sides of the springform tin, remove the other cake layer 
from its tin and gently invert on the mousse bottom side up to make a flat top 
to the cake.  Discard the lining paper and chill for 4 to 6 hours until set.
 5.  To Make The Glaze:  Melt the cream and chocolate and brandy in a 
heavy-based saucepan and stir until smooth and thickened.  Unclip the sides of 
the springform tin that contains the mousse cake and place the cake on a wire 
rack.  Pour over half the glaze and spread to cover.  Allow the glaze to set 
then decorate with the chocolate curls.
 To Serve: Heat the remaining glaze and pour round each slice as you serve it 
and dot with cream.
[guide.chat] Choclate mousse cake on email for you

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