Le Gateau Victoire Au Chocolat, Mousseline
Submitted by October
Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis is a Julia Child-style flourless chocolate cake that’s closer to a baked mousse than a traditional cake. A pound of chocolate melted with coffee, rum, and hot water forms the base. Eggs whipped with sugar to triple their volume provide the lift. Whipped cream folded in at the end keeps the texture impossibly light for something so rich.
No flour means the chocolate does all the talking. The combination of semisweet and unsweetened chocolate gives you a deep, complex bitterness balanced by the sugar and cream. Instant coffee amplifies the chocolate flavor without tasting like coffee, and the Jamaican rum adds a warm, boozy undertone.
The water bath is essential. It insulates the cake from direct oven heat, so it bakes gently and evenly without cracking or drying out. The cake rises above the pan during baking, then sinks back as it cools. That’s exactly what it’s supposed to do.
Chef Tips
- Warm the eggs with the sugar over hot water before beating. This dissolves the sugar and helps the foam reach maximum volume faster
- Fold the melted chocolate into the egg foam quickly but gently. Over-folding deflates the mousse-like texture
- Leave the cake in the turned-off oven with the door ajar for 30 minutes, then another 30 minutes at room temperature before unmolding. This prevents cracking from rapid temperature change
- The cake firms up as it cools. Don’t panic when it sinks. That dense, fudgy center is the whole point
Variations
- Skip the rum and add an extra tablespoon of coffee for a mocha-forward version
- Dust with powdered sugar for simplicity, or pipe rosettes of whipped cream for a dressier finish
- Serve slices with a pool of creme anglaise (custard sauce) for a classic French presentation
Ingredients
Directions
Preheat oven to 350 and place rack in lower-third level.
Prepare a square pan 9×9×2 inch or any 10 cup cake pan, preferable with nonstick lining, buttered, bottom lined with buttered waxed paper, and floured.
The Chocolate Swirl the coffee and how water in a medium size saucepan, add the rum, and break up the chocolate in the pan.
Bring 2 inch of water to the boil in a larger pan, remove from heat, and set chocolate pan in it; cover and let the chocolate melt while you continue with the recipe.
The egg and sugar mixture Break the eggs into a beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slightly warm to your finger- this makes beating fster and increases volume.
Then beat five minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from beater.
The eggs should be the consistency of lightly whipped cream.
The Whipped Cream Pour cream into a metal mixing bowl.
Empty a tray of ice cubes into a larger bowl, cover them with cold water, then set the cream bowl into the larger ice-filled bowl.
Beat with a hand held mixer or a large balloon whisk, until cream has doubled in volume and holds it’s shape softly.
Whip in the vanilla.
Assembling and baking Beat up the melted chocolate with a whisk; it should be smooth and silky.
Scrape it into the egg-sugar mixture, blending rapidly with a rubber spatula, and when partially incorporated, fold in the whipped cream, deflating cream and eggs as little as possible.
Turn batter into prepared cake pan, which will be about two- thirds filled.
Set it at once in a pan of hot water in the preheated oven.
Cake will rise some ⅛ inch above edge of pan, and is done when a skewer or straw comes out clean, after about one hour of baking.
Then turn off the oven, leave oven door ajar, and let cake sit for 30 min. in it’s pan of water so that it will sink evenly.
Remove from oven, still in it’s pan of water and let sit for another 30 min. so that it will firm up before unmolding and serving.
Cake will sink down as it cools to about its original volume.
Unmold the cake and decorate with a sprinkling of confectioners sugar or with pipings of whipped cream, or with a soft chocolate icing (semisweet chocolate melted and beaten with a little soft butter).
You may wish to pass a custard sauce or sweetened and vanilla- flavored whipped cream with cake.
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