Lemon Poppy Seed Pound Cake

Thursday, March 8, 2012

Almost Famous Chocolate Mousse Cake

Source: Food Network Magazine March 2012
Submitted by : Lisa

Quote from a friend "Chocolate doesn't usually excite me, but this excited me!  I want the recipe!"  I brought some into work after Valentines day and shared.  They love me.  I have tried a few different types of chocolate desserts and am usually disappointed by the flavor.  So, I was leery when I set out to make this one.  It calls for quite a few ingredients and I didn't want to waste the money if it wasn't going to be eaten.  Rest assured, no waste of money here.  The texture was wonderful, and the flavors equally pleasing.  One thing to be sure of, buy good quality chocolate for the recipe.  That is where you will get the best flavors!  Give it a try.  Although there are many steps, none of them are difficult.  Good luck!

For the cake and mousse:
1 18.25 ounce box devil's food cake mix (plus those required ingredients)
14 ounces bittersweet chocolate chopped
12 tbsp unsalted butter diced (1 1/2 sticks)
1/4 c strong coffee ( I used hot chocolate since I don't drink coffee)
10 large eggs, seperated
1 1/2 c plus 6 tbsp sugar
1 tsp vanilla
1/2 tsp salt
2 cups cold heavy cream

For the shell and sauce
12 ounces bittersweet chocolate chopped
3/4 c heavy cream
5 tbsp light corn syrup
2 tbsp unsalted butter

To Serve
1 1/2 c cold heavy cream
1 tbsp sugar
1 pint vanilla ice cream  ( I didn't use any of this stuff to serve )

1.  Make the cake:  Prepare the cake mix as the label directs for a 9x13 inch cake pan.  ( I used a spring form pan about 9 inches)  Bake; cool slightly in the pan, then invert onto a rack to cool completely.

2.  Clean out the cake pan and line it with plastic wrap.  cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles.  Using a serrated knife, slice each rectangle in half to make two layers.  Arrange half of the pieces snugly in the cake pan.   Crumble the remaining pieces and press tightly into 6 small balls;  arrange 1 cake ball in the center of each cake rectangle in the pan.  (I did not make rectangles.  I just cut the cake in half to make 2 layers and crumbled the 1 layer and placed the balls around the bottom layer in the spring form pan)

3.  Make the mousse:  Heat the chocolate, butter, coffee and 1/4 c water in the heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted.  Remove the bowl from the pan;  stir until cool.  Reserve the simmering water.  fill a large bowl with ice water.

4.  Whisk the egg yolks, 1 1/2 cups sugar and 2 tbsp water in  a separate large heatproof bowl.  Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes.  Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes.  Remove the bowl from the pan and set in the bowl of ice water;  whisk until slightly cool but not thick, about 4 minutes.

5.  Beat the egg whites and salt in a bowl with a mixer until foamy.  Add 2 tbsps sugar and beat until lmost stiff;  gently fold into the chocolate-yolk mixture to make a dark chocolate mousse.  Spread 5 cups over the cake and cake balls.  Freeze until firm on top, about 30 minutes.

6.  Beat the heavy cream and the remaining 4 tbsp sugar until soft peaks form;  fold into the remaining mousse.  Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

7.  Make the chocolate shell:  Stir the chocolate, heavy cream and 4 tbsp corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted.  A spoonful at a time, spread half of the shell mixture over the frozen mousse.  Return to the freezer.

8.  Make the chocolate sauce:  Add the remaining 1 tbsp corn syrup and the butter to the remaining chocolate shell mixture.  Microwave 30 seconds, then stir until glossy.
(I didn't do these next steps.  Mine was quite tall in the spring form pan.  I topped with chocolate designs)

9.  To serve the cake, beat the heavy cream with a mixer until foamy.  Add the sugar and beat until soft peaks form.  Remove the cake from the freezer, invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell side up.

10.  Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles;  cut each rectangle in half diagonally to make 2 triangles.  Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

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