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Chocolate Mousse Cake with Liqueur
from KatjaGirl
Batter:
1/2
cup granulated sugar
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate, cut into 1/2-inch pieces
1/3 cup sweet liqueur, such as Cointreau or Chambord (or strong coffee)
6 eggs
Finishing:
1 cup
heavy whipping cream
2 tablespoons sugar
one 1/2-pint basket fresh raspberries (optional)
One 8-inch round pan, buttered and the bottom lined with buttered parchment
or buttered wax paper, cut to fit. Set
a rack at the middle level of the oven and preheat to 325°F. Combine
the sugar and water in a saucepan and bring to a boil over low heat, stirring
occasionally to make sure all the sugar crystals dissolve. Remove the
syrup from the heat and stir in the butter and chocolate; allow to stand
5 minutes. Whisk smooth. Whisk liqueur, then the eggs, one at a time,
into the chocolate mixture. Be careful not to overmix. Pour the batter
into the pan and place in a small roasting pan. Pour 1 inch of warm water
into the roasting pan. Bake about 45 minutes, until dessert is set and
slightly dry on the surface. Remove cake pan from roasting pan. Cool to
room temperature, then cover with plastic wrap. Refrigerate dessert in
pan several hours or until chilled. To unmold, run a knife between the
dessert and the pan and pass the bottom of the pan over heat for no more
than 10 seconds. Invert onto a platter. Finishing: Whip the cream
with the sugar until it holds a soft peak. Spread the whipped cream over
the top of the dessert. Decorate the top with the raspberries. Makes one
very rich 8-inch cake, about 8-10 servings.
Note:
This unusual cake may be made in advance. Just make sure to bring it to
room temperature before serving it with whipped cream and a few raspberries.
Beverage: Iced Cafe Au Lait
2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Blend all ingredients until frothy. Top with cream and serve over ice.
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