Unlike Mark, I cannot translate the measurements into metric.
Note that I AM a chocoholic, dark chocolate to be precise, and even *I*
cannot eat more than a thin slice of the chocolate mousse cake at any one
sitting.
What I really like about these recipes is that they are flourless -- so I
can make them for Passover.
Enjoy!
CHOCOLATE MOUSSE CAKE
Ingredients:
1/2 lb unsweetened chocolate (8 squares)
1/2 lb sweet butter cut into cubes,
plus butter for greasing the pan
8 egg yolks (large eggs)
1 1/4 cups sugar
5 egg whites
1 tsp powdered cocoa (optional)
1 tsp confectioners sugar (optional)
Instructions:
- Preheat oven to 350.
- Put chocolate squares and butter in saucepan, set in skillet of
boiling water. Keep water at simmer, stir chocolate & butter until
chocolate is melted. Let cool slightly.
- Combine egg yolks & sugar in bowl of electric mixer. Beat until mix
is light& lemon-colored.
- Add chocolate sauce to egg mixture, stirring to blend thoroughly.
- Beat whites until stiff but not brittle. If whites are too stiffly
beaten they will not fold properly.
- Add 1/2 egg whites mixture to chocolate mixture & beat. Fold in
remaining whites.
- Butter bottom & sides of 8" springform pan, pour 3/4 of mixture
into pan. Set remaining chocolate mixture aside (will be used as
filling & frosting) -- I refrigerate this until I need it
- Place pan in oven & bake 1 hr and 15 min.
- When cake is done, transfer to rack, let stand about 10 min. Remove
rim from springform pan. Let cake stand until thoroughly cool.
- Spoon a portion of reserved, uncooked chocolate mixture around
sides of cake like icing, build up slightly around top of cake.
- Spoon remaining mix on top of cake & smooth it.
- Hold small sieve over cake & spoon cocoa into it. Sprinkle it
evenly over top of cake, chill briefly. Add confectioners sugar to
sieve and sprinkle over top of cake.
Keep refrigerated.
NEW YORK CHEESECAKE
Ingredients:
2 lbs cream cheese at room temperature
1 tsp pure vanilla
1 cup sugar
4 large eggs at room temperature
Instructions:
- Preheat oven to 350. Arrange a rack 1/3 up from the bottom of the
oven.
- Butter 8" springform pan, 3" deep. Butter rim of pan. Place circle of
waxed paper cut to fit bottom of pan into pan and butter it as well.
- Beat cream cheese until smooth, scraping sides and bottom of bowl.
- Add vanilla, salt and sugar. Blend until thoroughly mixed with no
lumps.
- Start beating at moderate speed, add eggs one at a time, beating
briefly after each addition, do not overbeat.
- Pour mixture into pan.
- Place springform pan into larger pan & fill larger pan with hot
water halfway up the sides of the springform pan (about 1 1/2" deep).
- Place pans in oven & bake 1 1/2 hr. Cake will rise above the rim of
the pan about 1/4". Top of cake should be lightly browned.
- Remove pan from water & cool on rack 2-3 hours. Cake will sink back
to original level.
- Refrigerate until cold, then unmold. Keep refrigerated.
Note: It's REALLY important to do the last 2 steps or you are eating
cheesecake pudding :)
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Received on Sat Mar 17 2001 - 10:29:54 CST
