Lora A Brodys Chocolate Mousse Cake Recipes

Steps:

• Preheat the oven to 350 degrees with the rack in the center of the oven.
• Butter a 9" cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.
• Chop both the chocolates into fine pieces and set them aside.
• Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. Bring to a rapid boil over high heat and cook about 2 minutes.
• Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely.
• Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves.
• Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT! - this causes nasty air bubbles.
• Spoon and scrape the mixture into the prepared pan.
• Set the pan into a slightly larger pan or a sturdy jelly-roll pan.
• Set both in the oven and pour hot water into the larger pan.
• Bake for 25-30 minutes.
• Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. (Ed. Note: I cook longer as I don't trust the consistency. It's very "soft").
• Ganache:.
• Scald the cream.
• Add the chocolate off the heat, and stir very gently until smooth.
• Cool slightly and pour over cake.

Steps:

• Preheat oven to 350 degrees.
• Butter a nine-inch cake pan and place a neat circle of parchment or wax paper on the bottom, covering it completely. If wax paper is used, butter it. If parchment is used, it is not necessary to butter it.
• Chop both the chocolates into fine pieces and set aside.
• Combine the water with one cup of the sugar in a heavy two-quart saucepan. A large copper saucepan is ideal for this. Bring to the boil over high heat and cook about four minutes or to a temperature of 220 degrees.
• Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are melted and smooth. The mixture may ''sieze'' but that is all right; it will blend when the butter is added. Immediately start adding the butter, stirring gently until all of it is used.
• Place the eggs and remaining sugar in the bowl of an electric mixer. Start beating on high speed and continue until they are quite thick and pale yellow, and tripled in volume. This may take about 15 minutes. It may be useful to place a dishcloth over the mixer and bowl to prevent splattering.
• Start mixing the egg and sugar mixture on slow speed. Add the chocolate mixture, stirring only until it is fully incorporated. Do not overbeat. This would cause air bubbles to form.
• Spoon and scrape the mixture into the prepared cake pan. Set the pan in a slightly larger pan and pour boiling water around it. Do not allow the sides of the pans to touch.
• Place in the oven and bake 25 minutes. Insert the sharp point of a knife into the center of the cake; if it comes out clean, the cake is done. If it does not come out clean, continue cooking for up to 10 minutes. Do not cook longer than a total of 35 minutes.
• Let cool (see note) in the pan for 10 minutes. Run a sharp knife around the edge of the cake and unmold onto a cookie sheet. Invert a serving plate over the cake and turn it right side up onto the serving plate.

Steps:

• Preheat the oven to 350 degrees. Position the rack in the center of the oven.
• To prepare the cake, put the six egg yolks and one-half cup of the sugar into the bowl of an electric mixer. Beat on high speed until the yolks are thick and lemon-colored. Beat in the three tablespoons of instant espresso coffee.
• Start beating on low speed while adding the flour and cocoa.
• Put the six egg whites in a clean bowl and, using a clean beater, beat them until they are partly stiff. Add the remaining one-quarter cup of sugar and continue beating until the whites are stiff but not dry.
• Fold the whites into the yolk mixture.
• Line a heavy-duty 17-by-11-inch jellyroll pan with a sheet of parchment or aluminum foil.
• Pour and spread the cake mixture into the prepared pan, smoothing over the top. Place in the oven and bake 12 to 15 minutes, reversing the pan once, front to back, during the baking time.
• When the cake is cooked, spread a second sheet of parchment or aluminum foil on top of the cake. Gently place a baking sheet on top and quickly flip the cake over and onto the baking sheet. Peel off the parchment or foil on which the cake baked.
• Lightly oil two seven-cup loaf pans. Line the pans with clear plastic wrap, letting the wrap extend outside the pans. Carefully place the pan on top of the cake and, using a knife, cut and trace it around the bottom of the pan. Cut out a rectangle of cake to fit inside each loaf pan. The rest of the cake will be used later.
• To prepare the mousse, pour the cream into a two-quart saucepan and bring to a simmer. Let simmer about 30 minutes or until the cream is reduced to two cups. Stir in the three tablespoons of instant espresso coffee.
• Put the bittersweet and unsweetened chocolate into the container of a food processor and blend well. Or chop the chocolate as finely as possible by hand. Add the chocolate to the cream mixture and stir over low heat until blended.
• Pour and scrape this mixture into the container of a food processor and gradually add the butter, bit by bit. Add the egg yolks one at a time and process until smooth. If a food processor is not used, this can be done in an electric blender in two batches.
• Beat the egg whites with one- half cup of sugar until they are stiff but not dry. Pour the chocolate mixture into the whites and fold over and over with a spatula until no whites show.
• Pour an equal portion of the mousse into each of the prepared loaf pans. Make more cutouts of the cake to cover the mousse. Refrigerate until ready to serve. Unmold and serve sliced.

Steps:

• Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
• In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
• Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
• Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.