Side Pannel
Double Chocolate Threat
Ingredients List
- 1/3 c Unsalted butter
- 2 Squares unsweetened
- Chocolate
- 1 c Sugar
- 2 Eggs, beaten well
- 2/3 c Unbleached flour
- 1/2 ts Baking powder
- 1/4 ts Salt
- 1 ts Vanilla
- Chocolate mousse filling
- (see below)
- 1 c Heavy cream, for frosting
Directions
Preheat oven to 350 degrees. Grease & flour an 8- or 9-inch square
baking pan. Set aside. Melt butter & chocolate over low heat or in
the top of a double boiler over hot water. Remove from heat, add
sugar and eggs, mix well. Sift together the flour, baking powder &
salt. Stir into the chocolate mixture. Add the vanilla & pour the
mixture into the prepared pan. Bake at 350 degrees for 25-30 minutes,
until cake is baked but still very moist. Then cool. Remove the cake
from the pan & cut into strips wide enough so they can line most of
the side of a 2-quart souffle dish or charlotte mold. Cut strips
through center to separate into two thinner halves. Lin the bottom &
sides of diesh with the strips. Don't worry about piecing; the spaces
won't show. Spoon the mousse filling into the cake-lined dish. Wrap
the dish well, and chill overnight in the fridge or freezer. To
serve, first defrost the cake, if frozen. Remove it from the pan,
first loosening the sides with a knife, then dipping the pan partly
into hot water to loosen the cake so it can be turned outonto a
serving plate. Whip the cup of heavy cream until stiff & decorate
top & parts of sides with cream. Serve in small slices.
Chocolate Mousse Filling: 1 1/2 lb. semisweet chocolate 1/2 cup strong
coffee 3 eggs, separated 1/2 cup coffee liqueur 1/2 cup heavy cream
Melt the chocolate with the coffee over low heat or in top of double
boiler over hot water. Remove from heat. Beat the yolks until pale in
color, & stir them into chocolate. Stir in the coffee liqueur. Cool.
Beat egg whites until stiff but not dry. Whip 1/2 cup cream until
stiff. Fold the whites an the cream into the chocolate mixture.
Yield: 12 servings.
baking pan. Set aside. Melt butter & chocolate over low heat or in
the top of a double boiler over hot water. Remove from heat, add
sugar and eggs, mix well. Sift together the flour, baking powder &
salt. Stir into the chocolate mixture. Add the vanilla & pour the
mixture into the prepared pan. Bake at 350 degrees for 25-30 minutes,
until cake is baked but still very moist. Then cool. Remove the cake
from the pan & cut into strips wide enough so they can line most of
the side of a 2-quart souffle dish or charlotte mold. Cut strips
through center to separate into two thinner halves. Lin the bottom &
sides of diesh with the strips. Don't worry about piecing; the spaces
won't show. Spoon the mousse filling into the cake-lined dish. Wrap
the dish well, and chill overnight in the fridge or freezer. To
serve, first defrost the cake, if frozen. Remove it from the pan,
first loosening the sides with a knife, then dipping the pan partly
into hot water to loosen the cake so it can be turned outonto a
serving plate. Whip the cup of heavy cream until stiff & decorate
top & parts of sides with cream. Serve in small slices.
Chocolate Mousse Filling: 1 1/2 lb. semisweet chocolate 1/2 cup strong
coffee 3 eggs, separated 1/2 cup coffee liqueur 1/2 cup heavy cream
Melt the chocolate with the coffee over low heat or in top of double
boiler over hot water. Remove from heat. Beat the yolks until pale in
color, & stir them into chocolate. Stir in the coffee liqueur. Cool.
Beat egg whites until stiff but not dry. Whip 1/2 cup cream until
stiff. Fold the whites an the cream into the chocolate mixture.
Yield: 12 servings.
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