* Exported from MasterCook *
CHOCOLATE MOUSSE HAZELNUT CAKE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
===Cake===
1/2 c Matzo cake meal -- (for pan)
3 oz Hazelnuts -- toasted/ground
1/2 c Matzo cake meal
2 tb Potato starch
1/4 ts Cinnamon
8 Egg yolks -- room temperature
1/2 c Sugar
2 ts Vanilla -- (optional)
2 Egg whites -- room temperature
1/8 ts Salt
1/3 c Sugar
===Mousse===
8 oz Semisweet chocolate
1/4 c Coffee -- strong fresh brewed
4 Eggs -- separated/room temp
1 tb Passover brandy
2 tb Sugar
Semisweet chocolate -- shaved
Preheat oven to 400 degrees. Grease bottom of a 10-inch spring form pan.
Dust with cake meal and shake off excess.
Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in
a small bowl. With electric mixer beat the eight egg yolks and 1/2 cup
sugar until slowly dissolving ribbons form when the beaters are lifted.
Blend in the vanilla .
With clean beaters, beat the whites and salt in another bowl until soft
peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry.
Fold 1/3 of the whites into the yolk mixture to lighten then fold it back
into the whites. Sprinkle with the hazelnut mixture and fold gently. Turn
the batter into the prepared pan spreading evenly.
Bake until top is brown and tester comes out clean (about 20 min.). Cool
cake completely in the pan. Cake will deflate.
For Mousse melt the chocolate with the coffee in a double boiled over
gently simmering water; stir until smooth. Let cool.
Beat the yolks into the chocolate 1 at a time. Blend in the brandy. Beat
the egg whites until soft peaks form. Gradually add the sugar and beat
until stiff but nor dry. Gently fold the whites into the chocolate mixture.
Spread the mousse onto the coo is firm. (several hours or overnight). Just
before serving remove the spring form pan and sprinkle the top with the
shaved chocolate.
This recipe is from Patricia Connell of Los Angeles and appeared in the
April 1985 issue of the Bon Appetit Magazine.
Formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com
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