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    Monday, May 30, 2016

    A Chocolate Mousse Meringue Cake - To Die For

    I have posted this before, but I feel the way I made this time around, makes it worthy of a re-post
    I have had this recipe, for donkeys years.
    Once again out of The Trusty Triple Tested Recipe Book
    This Cake is a Meringue Base with a  lovely layer of Chocolate which cracks nicely when you cut in
    Then a layer of whipped cream, finally topped with Chocolate mousse
    I made a Berry Coulis just for the tart component 

    Because I was feeding 10 to 12 people I increased the quantities, on this occasion

    First I will give the quantities for the original recipe which was a 20cm base
    This will feed 8 people
    but at the bottom of the post, I will give the actual amounts, that  I used on the night
    which is for a 30cm base, the plate was licked clean

    For the Meringue Shell
    2 egg whites
    1/4 tsp salt
    1/2 tsp vinegar
    1/2 cup sugar
    1/4 tsp cinnamon

    For the Filling
    1 cup semi sweet Chocolate pieces
    2 beaten egg yolks
    1/4 cup water
    1 cup heavy cream
    1/4 cup sugar
    1/4 tsp cinnamon

    Berry Coulis
    1 cup frozen Berries preferably thawed
    2 tablespoons sugar
    2 tablespoons water

    For the Meringue Shell
    Heat oven to 135C
    Beat egg whites, salt and vinegar until soft peaks form
    Blend sugar and cinnamon and add gradually to the egg whites
    Beating until very stiff peaks form and the sugar has been dissolved
    Draw a 20 cm circle on a piece of baking paper
    Place on an oven tray
    Spread the meringue over making the bottom about 1 cm thick
    Mound up the sides to form an edge
    You can pretty it up, just form ridges with the back of a teaspoon
    Bake in a very slow oven for 1 hour
    Turn off heat and allow to dry in oven with the door closed for about 2 hours
    Peel off paper

    For the Filling
    Melt Chocolate over hot water
    Cool slightly and spread 2 tablespoons over the cooled shell

    To remaining chocolate add egg yolks and water and blend really well
    Chill until mixture is thick
    Combine cream, sugar and cinnamon and whip until stiff
    Spread half of the cream over the chocolate on the shell

    Fold remainder of the cream into the chocolate mixture and spread over the Cake
    Chill for several hours or even over night

    For The CoulisHeat together till sugar dissolved and fruit tender
    Blend to make a puree
    If you like pass it through a sieve for a smooth look
    but you don't have to
    Also this is quite tart you might like to add more sugar
    It’s up to you
    Here is the coulis sitting on top of the 30cm plate I used to serve my Cake on this occasion
    So if you wish to increase the size of your cake
    These are the quantities I used for this size
    I doubled the ingredients for the shell but cut back on the cream and sugar in the filling
    Draw a 30cm circle on the baking paper

    For the Meringue Shell
    4 egg whites
    1/4 tsp salt
    1 tsp vinegar
    1 cup sugar
    1/2 tsp cinnamon

    For the Filling
    2 cup semi sweet Chocolate pieces
    4 beaten egg yolks
    1/4 cup water
    1 1/2 cup heavy cream
    1/4 cup sugar
    1/2 tsp cinnamon

    N.B I used 4 tablespoons of Chocolate for that first layer

    I didn't use as much cream when doubling the recipe
    I think it doesn't need that much cream

    It worked well

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