Cakes, Pastries & Pies > Valentine's Day > Brownie-Mousse Cake >
Brownie-Mousse Cake
4 oz. unsweetened chocolate, coarsely chopped
2/3 C unsalted butter
1-1/4 C all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3 eggs
1 C sugar
2 tsp. vanilla
3 oz. semi-sweet chocolate, chopped
1 C toasted pecans, coarsely chopped
1 LB semi-sweet chocolate, coarsely chopped
1/2 C sherry
1/4 C sugar
3 egg yolks
6 egg whites or 3/4 C egg whites
1/4 tsp. salt
1 C whipping cream
1 tsp. vanilla
Nonstick cooking spray
Preheat oven to 325-degrees F. Lightly spray rounded 8" spring-form cake pan with nonstick cooking spray. In a saucepan, melt unsweetened chocolate with butter, stirring often until smooth, about five minutes. In a bowl, stir flour with baking powder and salt. In a large bowl, whisk eggs with sugar just until mixed. While whisking, slowly add warm chocolate mixture and vanilla. Stir in flour mixture until just combined. Stir in three ounces semi-sweet chocolate and pecans, then pour into prepared spring-form cake pan. Smooth top. Bake in preheated oven until toothpick inserted in center comes out nearly clean, about thirty-five minutes. Set pan on a wire rack; cool. Run a knife around edge of pan. Turn cake out onto a plate. Set aside.
To make mousse, melt one pound chocolate with sherry in a medium-size saucepan set over low heat. Stir frequently until chocolate is melted and smooth, about four minutes. Remove from heat. Stir in sugar. Place cooled brownie cake in the center of a 9" spring-form pan; add egg yolks into chocolate mixture, one at a time, whisking well after each addition. Set aside.
In a medium-size bowl, beat egg whites with salt until soft peaks form. Beat whipping cream with vanilla in a large bowl until soft peaks form. Fold the egg whites into cream just until mixed. Stir one-quarter of cream mixture into chocolate mixture. Fold in the remaining cream mixture just until no white streaks remain. Scrape mousse over the top of the cake. Using a spatula, gently spread mousse over and around cake until pan is filled and top of cake is covered. Gently drop pan on counter a few times to fill any air spaces that may be in mousse and to smooth the surface. Refrigerate at least six hours, preferably overnight. After the cake has been in the refrigerator for a couple of hours, stretch plastic wrap over cake pan without touching mousse. Just before serving, run a knife around edge of cake. Remove outer spring-form ring. If there are any rough spots along sides of cake, run a knife under hot water, then dry and use to smooth sides. Slice cake into very thin wedges, running knife blade under hot water after each slice. Serve as is or with a dollop of whipped cream or ice cream.
Note: The cake will keep for up to three days if wrapped and refrigerated.
*Recipe Source: Terrie Balmer.
Recipe featured in the Ambrosia Cookbook.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
