Chocolate mousse gateau

Ideas
14 servings Prep: 1 hr, Cooking: 1 hr
Rate this recipe
Chocolate

By Food24 November 03 2009
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Ingredients (12)

12.00 eggs — large
600.00 g castor sugar
15.00 ml vanilla — essence
0.00 mousse
200.00 g dark chocolate — chopped
15.00 ml coffee — instant granules
30.00 ml rum — dark
6.00 eggs — large, yolk only
500.00 ml cream
0.00 decoration — GROUPING
200.00 g dark chocolate — melted
100.00 g cherries — fresh or tinned
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Method:

Place the egg whites, sugar
and essence together in a
large glass bowl. Whisk
with an electric beater for one
minute. Place the bowl over a
saucepan of simmering water and
beat for 15 minutes or until the
mixture is thick and forms stiff
peaks. Remove from the heat and
continue to beat until cool.

Place meringue mixture
in a piping bag and pipe
onto the drawn circles
on the prepared trays to make
three discs. Then pipe onto
the 5cm lines. Bake in a preheated
oven for one hour until pale
and crisp. Turn off the oven and
allow the meringues to dry for
two hours.

To make the mousse,melt
the chocolate in a large bowl
over boiling water. Add the
coffee and rum.Whisk in the egg
yolks and beat until glossy. Allow
to cool. Whisk the cream until stiff.
Stir a little cream into the mixture
to lighten it and then fold in the
remaining cream. Refrigerate until
the mixture is cold and firm.

To assemble: Divide
the mousse into four.
Place a meringue disc on
a serving platter and top with
a quarter of the mousse.
Repeat the layers ending
with a mousse layer.

Use the last quarter of the
mousse to spread around
the edges of the cake.
Trim the bottom of the 5cm
meringue strips with a sharp knife
so that they are all of equal length
then stick them around the edges.

Pour the melted chocolate
onto a baking tray and allow
to harden. Shave off thick curls
using a sharp knife. Decorate the
cake with the chocolate shavings
and fresh cherries. Refrigerate for at
least two hours before serving.



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