Milk Chocolate Mousse Cake
This rich cake is easy to whip up at the last minute.
Makes 1 8-inch cake, about 12 servings
Ingredients:
3/4 cup water
1/4 cup sugar
8 tablespoons (1 stick) sweet butter
18 ounces milk chocolate, cut into 1/4-inch pieces
7 large eggs
2 tablespoons dark rum, or other liqueur
1 tablespoon grated orange zest
Chocolate shavings, for finishing
One 8-inch diameter x 2-inch deep round cake pan, buttered and the bottom lined with a disk of buttered parchment or wax paper, set inside a small roasting pan
Directions:
Set a rack in the middle level of the oven and preheat to 325 degrees.
In a medium saucepan, combine the water and sugar. Place over medium heat and bring to a simmer, stirring occasionally to dissolve all the sugar crystals. Cut the butter into 8 pieces and add to the pan, continuing to cook over medium heat, stirring occasionally, until the butter is melted. Remove the pan from the heat, add the chocolate and swirl the pan to submerge the chocolate entirely. Allow to stand for 2 minutes to melt the chocolate.
In a large mixing bowl, whisk the eggs with the rum and orange zest. Then, whisk the chocolate mixture smooth, prior to whisking it into the egg mixture.
Pour the batter into the prepared pan and add warm water to a depth of 1 inch in the roasting pan. Set pan in oven and bake cake for about 1 hour, or until well risen and firm in the center. Carefully remove the cake pan from the larger. Cool on a rack in the pan. Then, wrap and chill the cake in the pan.
To unmold: set the pan over low heat for a few seconds to melt the butter between the pan and the paper lining. Insert a small, sharp paring knife between the cake and the side of the pan and run the knife around inside of the pan to loosen the cake. Invert the cake to a platter and remove the paper if it is stuck to cake. Sprinkle the cake lightly with chocolate shavings.
To serve:
Cut in thin wedges.
To store:
Store cake loosely covered at cool room temperature for up to six hours. Then, wrap and refrigerate any leftovers. For advance preparation, wrap the cake in the pan and refrigerate for one week or freeze for up to one month.
This rich cake is easy to whip up at the last minute.
Makes 1 8-inch cake, about 12 servings
Ingredients:
3/4 cup water
1/4 cup sugar
8 tablespoons (1 stick) sweet butter
18 ounces milk chocolate, cut into 1/4-inch pieces
7 large eggs
2 tablespoons dark rum, or other liqueur
1 tablespoon grated orange zest
Chocolate shavings, for finishing
One 8-inch diameter x 2-inch deep round cake pan, buttered and the bottom lined with a disk of buttered parchment or wax paper, set inside a small roasting pan
Directions:
Set a rack in the middle level of the oven and preheat to 325 degrees.
In a medium saucepan, combine the water and sugar. Place over medium heat and bring to a simmer, stirring occasionally to dissolve all the sugar crystals. Cut the butter into 8 pieces and add to the pan, continuing to cook over medium heat, stirring occasionally, until the butter is melted. Remove the pan from the heat, add the chocolate and swirl the pan to submerge the chocolate entirely. Allow to stand for 2 minutes to melt the chocolate.
In a large mixing bowl, whisk the eggs with the rum and orange zest. Then, whisk the chocolate mixture smooth, prior to whisking it into the egg mixture.
Pour the batter into the prepared pan and add warm water to a depth of 1 inch in the roasting pan. Set pan in oven and bake cake for about 1 hour, or until well risen and firm in the center. Carefully remove the cake pan from the larger. Cool on a rack in the pan. Then, wrap and chill the cake in the pan.
To unmold: set the pan over low heat for a few seconds to melt the butter between the pan and the paper lining. Insert a small, sharp paring knife between the cake and the side of the pan and run the knife around inside of the pan to loosen the cake. Invert the cake to a platter and remove the paper if it is stuck to cake. Sprinkle the cake lightly with chocolate shavings.
To serve:
Cut in thin wedges.
To store:
Store cake loosely covered at cool room temperature for up to six hours. Then, wrap and refrigerate any leftovers. For advance preparation, wrap the cake in the pan and refrigerate for one week or freeze for up to one month.