Text 3681, 109 rader
Skriven 2006-07-22 01:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: moose muff
==================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> 1.  I'm starving.
 DS> 2.  The meat tastes better than anything I have ever had before
 DS> 3.  Eating the meat causes multiple orgasms.

 DS> I've never even gotten _one_ orgasm from food.  Oh, wait,
 DS> there was the first time I ever had cannoli.

[snicker] What DID you do with it? Better respond by email! [G]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: City Tavern's Chocolate Mousse Cake
Categories: Historical, American, Cakes, Chocolate
  Servings: 10

           FOR THE CHOCOLATE CAKE:
      2 c  granulated sugar
    1/2 lb unsalted butter, soft but
           still cool
      4 lg eggs, room temperature
      5 c  cake flour, sifted
    1/4 c  unsweetened Dutch- processed
           cocoa powder, sifted
      2 TB baking soda
    1/2 ts salt
      1 c  whole milk
           FOR THE CHOCOLATE MOUSSE:
      4 oz semisweet chocolate
      4 lg pasteurized eggs, separated
    1/2 c  sugar
    1/2 c  heavy cream
           FOR THE CHOCOLATE GANACHE:
      1 pt heavy cream
     24 oz semisweet chocolate chips
      4 TB soft butter

Cook's note: At City Tavern, the Chocolate Mousse Cake was served as
mousse between two layers. This recipe from the cookbook says to slice
the layers in half horizontally so there are four layers of cake and
three layers of mousse. Either way works.

To prepare the chocolate cake: Preheat oven to 350 degrees. Lightly
spray two 9 or 10-inch round or springform cake pans with vegetable
cooking spray and line bottoms with parchment paper circles. In the bowl
of an electric mixer, cream sugar and butter on medium high to light and
fluffy, scraping the side of bowl often.

Add eggs slowly, scraping bowl often. In a separate bowl, sift together
the flour, cocoa powder, baking soda, and salt. Add to the butter-sugar
mixture alternating with the milk. Divide the batter between two
prepared pans (don't overfill; bake any excess batter as cupcakes or a
small cake). Bake 30 to 35 minutes until firm to the touch, or until a
toothpick inserted in the middle comes out clean. Cool cakes in pans on
wire racks for 10 minutes Remove cakes from pans and completely cool.

To prepare the chocolate mousse: Place water in bottom pan of a double
boiler so that the top of the water is 1/2 inch below the upper pan.
Place the chocolate squares in the upper pan. Then place the double
boiler over the low heat. Stir the chocolate constantly until it is
melted. The water in the bottom of the double boiler should not come to
boiling while the chocolate is melting. Remove melted chocolate from
heat. Add pasteurized egg yolks and beat well. Set aside to cool.

In a chilled bowl of an electric mixer with chilled beaters, beat the
1/2 cup of heavy cream on low to medium until soft peaks form. Cover
with plastic wrap and refrigerate until chilled. In a separate clean and
dry bowl of an electric mixer, whip the egg whites until they begin to
foam, slowly add the 1/2 cup sugar, and whip to medium stiff peaks.
Gently fold the chilled whipped cream into the chocolate mixture until
the cream is just combined into the mixture. Do not overfold. Gently
fold the reserved whites into the chocolate until just combined. Cover
the mixture with plastic wrap and refrigerate for at least 1 hour before
using.

To make the ganache: In a heavy 1-quart saucepan, bring 2 cups heavy
cream and soft butter just to a boil, stirring frequently. Remove
saucepan from heat. In a large bowl, place chocolate chips. Pour hot
cream over chocolate and let set 1 minute. Whisk to thoroughly combine
ingredients and allow to cool. When mixture is room temperature, cover
with plastic and refrigerate until 1 hour before ready to use.

To assemble the cake: When the cake has cooled completely, using a
serrated knife, carefully cut each cake in half horizontally to make a
total of 4 layers, 2 per cake. To assemble, place first cake layer on
large serving plate. Alternate cake layers and mousse filling, spreading
mousse evenly onto each cake layer. Frost the outside of the cake with
Chocolate Ganache. Refrigerate cake until ready to serve.

Source: City Tavern Cookbook


From: Simon Bao To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... S&L robbed ... thieves make off with millions in IOUs!
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)