Death by chocolate!

Posted on 04/19/2006 by chochotte
Hi, everyone. I need your help. Thinking caps on, please!

It's my friend's birthday in just under two weeks and we're planning a lovely day of celebrations for her - especially lovely, because it's her 18th! Where I need help from you all is in deciding which cake to make her. She's a complete chocaholic, so I'm requesting your very very best chocolate cake recipes.

I want this to be the most chocolatey chocolate cake you've ever made - as chocolatey almost as a brownie. I want it to be so chocolatey that it doesn't need icing or frosting in order for it to taste incredibly rich and delicious. I will ice it, too, but I don't want one of those cakes where you have to carefully make sure that every forkful includes some icing, because otherwise it's just not up there, taste-wise - oh no. This has to be like a chocolate factory exploding in your mouth!

I'd rather it be a recipe that uses a round tin, and as it'll have to feed plenty of friends, something quite large - ideally 9" in diametre. A cake with layers and filling is fine, too, anything, really!

I do have some Nigella recipes in mind, but I'd love to use something tried and tested.

Thanks in advance for any suggestions that anyone might have.
lehcarrebrab Double Chocolate Mousse Cake19th-Apr-2006 06:00 pm (UTC)
This courtesy of my friend Meryl, who is a classically trained chef, certified by Le Cordon Bleu:

Double Chocolate Mousse Cake

Ingredients for Cake:

16 oz Semisweet Chocolate Chips
2 cups Butter or Margarine
1 cup Sugar
1 cup Half & Half or LIGHT cream
1 tablespoon Vanilla Extract
1/2 teaspoon Salt
8 Large Eggs
1 Cup Heavy Cream (To whip for can use Reddi-Whip if you want)

Ingredients for Glaze:

6 oz (1 cup) Semisweet Chocolate Chips
2 tablespoons Butter or Margarine
3 tablespoons Milk
2 tablespoons Light Corn Syrup

Instructions for Cake:

Preheat oven to 350 degrees F.

Grease 10' by 3' springform pan (They're pretty cheap and if you want to make this cake look nice, you should get one, because it will stick to the sides). If you want to be really snazzy, get parchment paper too, and put that on the bottom and grease it. That will make the cake definitely not stick.

In a heavy 3-quart saucepan over low heat, heat semisweet chocolate, butter/margarine, sugar, half & half, vanilla extract, and salt, stirring frequently until chocolate melts and mixture is smooth.

In a large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. (I suggest doing this a scoopful at a time until half the chocolate is incorporated into the eggs. If you add the hot stuff to the eggs too fast, it will scramble them).

Pour the batter into springform pan so that it spreads evenly.

Bake 45 minutes or until toothpick inserted in cake 2 inches from side comes out clean (the center won't come out clean). Cool cake completely in pan.

When cake is cool, carefully remove side of pan; wrap cake, still in on pan bottom, in plastic wrap and refrigerate until well chilled, at least 6 hours.

Prepare Chocolate Glaze (directions to follow).

Unwrap cake; remove from pan bottom and spread glaze evenly over cake. (If you want to do this on the serving dish it will make it easier to move the cake later. Just make sure you put plastic or something around the cake, as the glaze will splatter and make your serving dish look messy if you don't).

Decorate with whipped cream and refrigerate if not serving right away.

Don't be intimidated ... this all sounds MUCH harder than it is ... and this cake is SO worth it!

Instructions for Glaze:

In a heavy 2 quart saucepan over low heat, heat chocolate and butter, stirring frequently, until melted and smooth. Remove from heat and beat in 3 Tbsp Milk and 2 Tbsp light corn syrup. If it looks thin, let it cool a little before spreading on cake.

I hope you make it and enjoy it as much as I do! You can pretty much decorate the cake with anything that goes well with chocolate cake....strawberries, chocolate shapes, whatever! Just be warned...this cake is DENSE and you won't be able to eat more than one piece at a time! ;)
lehcarrebrab Re: Double Chocolate Mousse Cake19th-Apr-2006 06:03 pm (UTC)
Ooops ... I forgot to mention that all measurements are American. If you use another system, you may need to do some converting, first.
(no subject) - Anonymous
ttoommaa Re: Double Chocolate Mousse Cake19th-Apr-2006 06:49 pm (UTC)
They're on their way already (as of yesterday though), but I wouldn't trust USPS too much to deliver anything under specified time :(
(no subject) - Anonymous
ttoommaa Re: Double Chocolate Mousse Cake19th-Apr-2006 07:54 pm (UTC)
I just called the post office, they said in a week it should be there.
(no subject) - Anonymous
ttoommaa Re: Double Chocolate Mousse Cake19th-Apr-2006 08:26 pm (UTC)
It's no trouble at all, so don't worry. Besides, it's a done deal now :)
I hope you enjoy all the new recipes you can use without going through pains of conversion.
lehcarrebrab Re: Double Chocolate Mousse Cake20th-Apr-2006 12:34 am (UTC)
It's been a long time since I've had this, but I seem to recall that the center will eventually set if you chill the cake as directed. The center will still be very moist, and like the directions say, very dense.

But it is soooooo worth it ...
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