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Made a chocolate mousse cake today.
It was marvelously easy.
And delicious. (I printed the recipe off the internet):
10 egg whites
2 tbsp granulated sugar
1/4 tsp cream of tartar
+
10 egg yolks
1/2 C granulated sugar
+
2C semi-sweet chocolate chips
1/2 C salted butter
+
Butter to grease the 9" spring-form pan
Cocoa to dust said pan
(1) In a pot on the stove, melt the butter and chocolate together over low heat (melt some of the butter first).
(2) Beat the hell out of the egg whites & cream of tartar - add the 2tbsp of sugar once it starts getting opaque and keep beating until you have some very stiff peaks going on.
(3) Blend the egg yolks and sugar until "lemony".
(4) Continue blending the egg yolks (on the LOWEST speed now) while adding the melted chocolate.
(5) Add the egg whites to the chocolate-yolk mixture (in batches). We used a spatula to fold them in, but you could just continue using the hand-mixer on LOW.
(6) Grease the pan and dust it with cocoa (I think both are probably important here, just because it'll give the mousse a tiny bit more structural integrity around the edges, and it will make it easier to shrink away from the sides of the pan when the cake is cooling).
(7) Put the pan on a cookie sheet, fill the pan with mousse.
(8) Bake at 350F for 40 minutes.
(9) Remove from oven. Allow to set for 10 minutes.
(10) Put the cake in the fridge for 10-15 minutes, just to let things get on with it a bit.
(11) Take the ring off the spring-form pan.
(12) Cut the cake and devour it.
You can theoretically top this with dulche de leche, whipped cream, a dusting of icing sugar, or some kind of fruit coulis, but it's also just lovely all by itself.
It's marvelously easy! :-D
And very tasty! :-D
And not overly sweet! :-D
Also, if you need something that's gluten free AND okay to bring to, like, Pass Over, this would (uh... I think?) work for that quite nicely.
I'm currently making dulche de leche in the slow-cooker (meaning that I've got an un-opened tin of condensed milk covered with water in my slow cooker, as it has been since about 4pm, and I should have delicious, fully-cramelized dulche de leche by the morning).
It was marvelously easy.
And delicious. (I printed the recipe off the internet):
10 egg whites
2 tbsp granulated sugar
1/4 tsp cream of tartar
+
10 egg yolks
1/2 C granulated sugar
+
2C semi-sweet chocolate chips
1/2 C salted butter
+
Butter to grease the 9" spring-form pan
Cocoa to dust said pan
(1) In a pot on the stove, melt the butter and chocolate together over low heat (melt some of the butter first).
(2) Beat the hell out of the egg whites & cream of tartar - add the 2tbsp of sugar once it starts getting opaque and keep beating until you have some very stiff peaks going on.
(3) Blend the egg yolks and sugar until "lemony".
(4) Continue blending the egg yolks (on the LOWEST speed now) while adding the melted chocolate.
(5) Add the egg whites to the chocolate-yolk mixture (in batches). We used a spatula to fold them in, but you could just continue using the hand-mixer on LOW.
(6) Grease the pan and dust it with cocoa (I think both are probably important here, just because it'll give the mousse a tiny bit more structural integrity around the edges, and it will make it easier to shrink away from the sides of the pan when the cake is cooling).
(7) Put the pan on a cookie sheet, fill the pan with mousse.
(8) Bake at 350F for 40 minutes.
(9) Remove from oven. Allow to set for 10 minutes.
(10) Put the cake in the fridge for 10-15 minutes, just to let things get on with it a bit.
(11) Take the ring off the spring-form pan.
(12) Cut the cake and devour it.
You can theoretically top this with dulche de leche, whipped cream, a dusting of icing sugar, or some kind of fruit coulis, but it's also just lovely all by itself.
It's marvelously easy! :-D
And very tasty! :-D
And not overly sweet! :-D
Also, if you need something that's gluten free AND okay to bring to, like, Pass Over, this would (uh... I think?) work for that quite nicely.
I'm currently making dulche de leche in the slow-cooker (meaning that I've got an un-opened tin of condensed milk covered with water in my slow cooker, as it has been since about 4pm, and I should have delicious, fully-cramelized dulche de leche by the morning).