| 1/3 cup 2 squares 1 cup 2 2/3 cup 1/2 tsp 1/4 tsp 1 tsp
1 1/2 pounds 1 cup | Unsalted butter Unsweetened baking chocolate Sugar Eggs, beaten well Unbleached flour Baking powder Salt Vanilla
Semisweet chocolate Heavy cream, for frosting |
| Oven Temp ~ 350° Baking Time ~ 25 - 30 Min. |
Preheat oven. Grease and flour baking pan.
Set aside. Melt butter and 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 and salt. Stir into the
chocolate mixture. Add the vanilla and pour the mixture into the prepared pan.
Bake until cake is baked but still very moist.
Cool.
Remove the cake from the pan and cut into strips wide enough so they can line most of the sides of a 2-quart soufflé dish or charlotte mold. Cut strips through center to separate into two thinner halves. Line the bottom and sides of dish with the strips. Don't worry about the spacing,
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 out onto a serving plate. Whip the cup of heavy
cream until stiff and decorate top and parts of sides with cream.
Serve in small slices.
Mousse
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, and stir them into chocolate. Stir in the coffee liqueur.
Cool.
Beat egg whites until stiff but not dry. Whip 1/2 c. cream until
stiff. Fold the whites an the cream into the chocolate mixture.
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