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CHOCOLATE MOUSSE
CAKE ROLL
Makes 12 servings
For the mousse:
12 ounces semisweet chocolate
2
1
⁄2 cups heavy cream
1 tablespoon Kahlua
®
, or other
coffee liqueur
For the cake:
8 ounces semisweet chocolate
1
⁄4 cup brewed coffee
6 large eggs
3
⁄4 cup granulated sugar
1
⁄4 cup unbleached, all-purpose flour
For the whipped cream frosting:
1 cup heavy cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
cooking spray
Preheat oven to 350°F. Lightly coat a
17x12x1-inch jelly-roll pan with cooking
spray. Cut a sheet of parchment 3 inches
longer than the length of the pan. Fold
parchment to fit width. Line the pan with
the parchment so that it comes up the
short ends of the pan. Lightly coat parch-
ment with cooking spray.
To prepare the chocolate mousse
Place the chocolate in a stainless mixing
bowl. Place 1 cup of heavy cream in a
small saucepan and bring to almost a boil
and pour over chocolate. Stir until choco-
late is completely melted and smooth;
allow to cool to room temperature. In a
separate mixing bowl, place the remaining
1
1
⁄2 cups of heavy cream and the Kahlua
®
.
Using the chef’s whisk whip the cream
using Speed 4 until it holds firm peaks.
Remove the chef’s whisk and insert
beaters and carefully fold the whipped
cream into the chocolate in three additions
using the Speed 1 with the beaters. Cover
and refrigerate until ready to use.
To prepare the cake
Melt chocolate and coffee in a double
boiler over barely simmering water. Let
cool. Separate eggs into 2 separate mixing
bowls. Using Speed 4, mix yolks with
sugar until the mixture becomes very
light and smooth, about 2 minutes. While
mixing, add the cooled chocolate mixture
in a steady stream and mix until totally
incorporated. Use the chef’s whisk to
whip egg whites until soft peaks form,
about 1
1
⁄2 minutes. Insert the beaters and
fold the whites into the chocolate mixture
in 3 additions, as with the mousse. Sift
flour into bowl and fold gently but quickly
until just incorporated. Scrape the sides
and bottom of the bowl with a rubber
spatula to make sure ingredients are
well incorporated.
Pour batter into prepared jelly roll pan and
bake for 15 minutes; turn off oven and let
cake remain in hot oven for an additional
5 minutes. Remove from oven and cover
with damp paper towels so the cake will
not dry out.
Whipped Cream
Whip the cream, sugar and vanilla in a
mixing bowl using the chef’s whisk until
soft peaks form, about 1
1
⁄2 minutes.
Spread enough mousse on the cake roll to
cover the entire surface area (there may be
mousse left over).
Using the parchment on the long side as a
guide, roll the cake into a log shape.
Place in the freezer for an hour to firm.
Remove and frost with the whipped cream
(using an offset spatula makes this easier).
Return cake roll to freezer to become firm.
It will be firm enough to serve in about
30 to 60 minutes. This dessert can be
served frozen, similar to a frozen mousse
or ice cream cake, or refrigerated for a
softer mousse feel. Use a serrated knife to
slice. May be garnished with fresh berries,
whipped cream and chocolate curls.
Nutritional information per serving:
Calories 562 (64% from fat) • carb. 47g • pro. 7g
• fat 42g • sat. fat 25g • chol. 201mg • sod. 64mg
• calc. 73mg • fiber 3g
CHOCOLATE SOUFFLÉ CAKE
Makes one 10-inch round cake;
sixteen slices
2 tablespoons unsalted butter plus
additional for pan
6 ounces bittersweet chocolate
2 ounces semisweet chocolate
9 large eggs
2 large egg whites
1
1
⁄4 cups granulated sugar, divided
1
⁄3 cup unbleached, all-purpose flour
Preheat oven to 365°F. Cut a circle of
parchment paper to line a 10" round cake
pan. Butter the bottom and sides of cake
12