Recipes
Chocolate meringue mousse cake
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FoodConnect.com Test Kitchen
- Prep Time: 120 mins
- Cook Time: 300 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 554 | 28% |
| Fat 25g | 39% |
| Cholesterol 115mg | 38% |
| Sodium 130mg | 5% |
| Carbohydrates 78g | 28% |
Ingredients
For meringues
- 10 large egg whites
- 1 1/2 cups sugar
- 1 cup XOXOLAT cocoa nibs sifted
For filling
- 2 large eggs plus 1 large yolk
- 1/3 cup sugar, divided
- 1 1/2 tablespoons water
- 6 oz Valrhona chocolate (no more than 62% cacao if marked)
- 1 cup heavy cream, chilled
- 3 tablespoons seedless raspberry jam
Recipe Method
Make meringues:1. Preheat oven to 250 degrees Fahrenheit with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Draw 3 (7- by 5-inch) ovals on 1 lined pan.
2. Whisk together egg whites and sugar in mixer bowl, then set bowl over a large saucepan of barely simmering water (bowl should not touch water) and heat whites, whisking constantly, until mixture is foamy and registers 122 to 125 degrees Fahrenheit on an
3. Beat whites with simmer until they hold stiff peaks. Remove bowl form mixer and sift cocoa powder over meringue, then fold in gently but thoroughly (mixture will deflate).
4. Transfer to pastry bag and, starting from center of each oval, pipe meringue in a tight spiral to fill ovals to outer edge.
5. Pipe as many 2 1/2 inch-long strips (about 1/3 inch wide and 1/2 inch apart) as possible on second lined pan, slanting rows so more strips will fit.
6. Bake meringues, switching position of pans halfway through baking, until dry, crisp, and firm, 3 to 4 hours. (Meringues are done when they release from parchment).
7. Slide parchment with meringues onto a rack to cool completely.
Make mousse while meringues cool:
1. whisk together eggs and yolk with 2 teaspoons sugar in a bowl.
2. Bring water and remaining sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Pour slowly into egg mixture, whisking then return mixture to saucepan.
3. Cook over medium-low heat, whisking constantly, until mixture is very thick and eggs just begin to curdle on bottom of pan, about 2 minutes. Beat in cleaned mixer bowl (with cleaned whisk attachment) at high speed until mixture is doubled and cooled to room temperature, about 5 minutes.
4. Melt chocolate, then remove from heat and cool to warm (about 105 degrees Fahrenheit), stirring occasionally.
5. Meanwhile, whisk cream in a large bowl until it just holds soft peaks.
6. Fold chocolate into egg mixture, then quickly fold in whipped cream.
Assemble cake:
1. Trim meringue ovals to same size.
2. Dab some mousse (to secure meringue) in center of a serving plate, then set 1 oval on top. Spread with about 1 cup mousse, then top with another oval. Spread with jam, then another cup of mousse, and top with remaining oval. Chill 15 minutes. (Do not chill remaining mousse.)
3. Frost cake with remaining mousse, then gently press meringue strips diagonally around side of cake. Chop remaining strips and scatter on top.
4. Chill cake, loosely covered with plastic wrap, 8 to 24 hours. Let stand, covered, at room temperature 30 minutes before serving.
