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Chocolate Mousse Cake
FOR THE CAKE
8 oz. Semisweet chocolate; chopped Coarse
6 tbsp. Unsalted butter, cut into
8 Eggs; separated, room temp
1 cup Sugar
2 tbsp. Orange flavored liqueur
1 tbsp. Orange rind, grated
1/4 tsp. Salt; plus a pinch
1 pn Cream of tartar
2/3 cup cake flour, sifted
9 oz. Semisweet chocolate, chopped coarse
6 Egg yolks, room temperature
3/4 cup Sugar; + 1 tbls
2 tbsp. water
10 tbsp. Unsalted butter - Cut in pieces and softened
1. FOR THE CAKES: butter two 9 round cake pans and line the bottoms with wax
paper, then butter the paper.
2. Dust the pans with flour and knock out the excess.
3. Preheat the oven to 350 degrees.
4. In the top of a double boiler, heat the chocolate over hot water, stirring,
until just melted.
5. Remove the pan from the heat and stir in the butter, one tablespoon at a
6. Continue to stir the mixture until smooth.
7. In the bowl of the mixer, beat the egg yolks until combined.
8. Add 34 cup of the sugar, a little at a time, and continue to beat the mixture
until it falls in a ribbon when the beater is lifted.
9. Beat in the melted chocolate mixture, the liqueur and the orange pinch of
salt until frothy.
10. Add the cream of tartar and beat the whites until they hold soft peaks.
11. Add the remaining 1/4 cup sugar, a little at a time, and beat the whites
until they are stiff.
12. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax
13. Stir one fourth of the whites into the batter.
14. Fold in the remaining whites and sift and fold the flour mixture in batches
into the egg mixture until just combined.
15. Pour the batter into the cake pans, smoothing the tops, and bake the layers
in the middle of the oven for 30 to 35 minutes, or until a cake tester inserted
into the centers comes out clean.
16. Let the cakes cool in the pans on racks for 5 minutes, invert the cakes onto
the racks, and remove the wax paper carefully.
17. Let the cakes cool completely.
18. The cakes form a thin crust that will flake off.
GANACHE ICING AND ASSEMBLY FOR CHOCOLATE MOUSSE CAKE
1 cup Heavy Cream
8 oz. Semi-sweet chocolate -chopped coarse
2 tbsp. Orange flavored liqueur
Oranges, halved/sliced thin into half rounds/about 14 slices
1. For the ganache: in a small saucepan bring the cream just to a simmer.
2. Remove the pan from the heat, add the chocolate and let the mixture stand,
covered, for 5 minutes.
3. Stir in the liqueur and continue to stir the ganache until smooth and tepid.
4. Strain through a fine sieve into a small pitcher or a bowl with a lip.
Assembly: cut an 8" cardboard round and put one teaspoon of the mousse in the
center of it, then set one of the cake layers, bottom side up on the cardboard.
5. Cover the cake with some of the mousse, smoothing it into an even layer, and
top it with the remaining layer, bottom side up. Cover the top and the sides of
the cake with the remaining mousse, smoothing it with a spatula, and chill the
cake until it is cold.
6. Set the cake on a rack over a jelly roll pan and pour the creme ganache over
it, smoothing it with a spatula to completely cover the top and sides of the
7. Let the cake stand at room temperature for 10 minutes and scrape any excess
chocolate glaze from the jelly roll pan back into the saucepan.
8. Heat the excess ganache, stirring, until smooth, cool it to tepid, and pour
it over the cake, smoothing it with a spatula over the top and sides of the
9. Chill the cake until the glaze is set. Transfer the reserved chocolate
mixture to a pastry bag. Arrange orange slices, rounded sides up on the top of
the cake, so that one end of the slice is toward the center and the other is
toward the edge of the cake.
10. Pipe the chocolate mixture along the base on each side of the orange slices.
11. Arrange the remaining cream decoratively around the bottom edge of the cake.
12. Let the cake stand at room temperature for at least 15 minutes before