---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE MOUSSE CAKE (PART ONE)
  Categories: Cakes, Chocolate
       Yield: 1 Servings
  
 --------------------------------FOR THE CAKE--------------------------------
       8 oz Semisweet chocolate;chopped
            Coarse
       6 tb Unsalted butter;cut into
            Pieces, softened
       8    Eggs;separated,room temp
       1 c  Sugar
       2 tb Orange flavored liqueur
       1 tb Orange rind; grated
     1/4 ts Salt; plus a pinch
       1 pn Cream of tartar
     2/3 c  Cake flour; SIFTED!!
       9 oz Semisweet chocolate; chopped
            - coarse
       6    Egg yolks; room temperature
     3/4 c  Sugar; + 1 tb
       2 tb -Water
      10 tb Unsalted butter
            -Cut in pieces and softened
 
 ------------------------SEE CHOCOLATE MOUSSE CAKE II------------------------
  
    FOR THE CAKES: Butter two 9″ round cake pans and line the bottoms with wax
   paper, then butter the paper. Dust the pans with flour and knock out the
   excess. Preheat the oven to 350 degrees.
    In the top of a double boiler, heat the chocolate over hot water,
   stirring, until just melted. Remove the pan from the heat and stir in the
   butter, one tablespoon at a time. Continue to stir the mixture until
   smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 34
   cup of the sugar, a little at a time, and continue to beat the mixture
   until it falls in a ribbon when the beater is lifted.
    Beat in the melted chocolate mixture, the liqueur and the orange pinch of
   salt until frothy. Add the cream of tartar and beat the whites until they
   hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and
   beat the whites until they are stiff. Sift the flour with the remaining 1/4
   teaspoon salt onto a sheet of wax paper. Stir one fourth of the whites into
   the batter. Fold in the remaining whites and sift and fold the flour
   mixture in batches into the egg mixture until just combined.
    Pour the batter into the cake pans, smoothing the tops, and bake the
   layers in the middle of the oven for 30 to 35 minutes, or until a cake
   tester inserted into the centers comes out clean. Let the cakes cool in the
   pans on racks for 5 minutes, invert the cakes onto the racks, and remove
   the wax paper carefully. Let the cakes cool completely. The cakes form a
   thin crust that will flake off.
   
   SEE PART TWO
  
 -----

Plain Text Version of This Recipe for Printing or Saving