Chocolate Cake Meringue and Chocolate Mousse

 

Chocolate Cake

Meringue and Chocolate Mousse

Actually, this "Chocolate Cake " is really merely a combination of two Italian meringue recipes.

One is roasted until crispy, while the other is mixed with Chantilly cream and melted chocolate to make chocolate mousse.

When mixed together and topped with raspberries, they offer a lovely contrast of textures suitable for a celebratory event.

The emphasis was instead on technique and flavour. It was kind of liberating for me to use a
spoon instead of piping out my meringue and mousse.

Each layer is made using a spoon. I am confident that the final product will be equally enjoyable to me when topped with fresh raspberries.

I was actually able to cook this on a weeknight after work without too much problem

(and not despise my life while doing so).

Please take note that this is a Chocolate Cake half batch that may easily feed four people.

Chocolate Cake - Meringue from Italy

One cup of sugar

1/3 cup water

2 teaspoons (optional; not called for in the original recipe)

Arbo raspberry syrup

3 egg whites

a tiny teaspoon of salt

hefty sprinkle of tartar cream

one-fourth teaspoon vanilla

This recipe really benefits from the use of a stand mixer.

A hand mixer will work, but using my old standby, a simple whisk,

will call for a lot of strength or several volunteers to take shifts in the kitchen.

If at all feasible, do yourself a huge favour and use a stand mixer.

Bake at 200 degrees Fahrenheit.

In a saucepan over medium heat, add the sugar, raspberry syrup, and water, swirling to mix.

After bringing it to a gentle boil, turn down the heat.

Gradually beat the egg whites until soft peaks appear.

Mix in the cream of tartar and salt. Beat until stiff peaks form,

about 1 minute. Reduce speed and add the vanilla.

Verify the sugar syrup you have.

The combination should reach the soft ball stage, or 238°–240°F, by increasing heat and boiling.

As soon as it does, take it off the heat and very gradually let the mixture pour into the egg whites in a thin stream while continuing to run the mixer.

Continue whisking the egg whites after all of the sugar syrup has been added until extremely stiff peaks form and the mixture has cooled, which should take about ten minutes.

Pipe, spoon, or otherwise ladle 1/3 to 1/2 of the mixture (save remaining for chocolate mousse) into rounds (big enough for a single "cake" or smaller ones for individual cakes) and place on a cookie sheet coated with paper or silpat.

Bake at 200º for 1 hour and 15 minutes. After turning off the oven, leave it closed for around thirty minutes to cool. Remove and allow to cool fully.

Chocolate Cake - Chocolate Meringue with Chocolate Mousse

One cup of heavy cream

Seven ounces of premium dark chocolate

( the higher the quality, the better the outcome )

In a bain-marie over the fire, melt the chocolate.

Simone and Julia mixed rum into their chocolate,

but I didn't add any. For taste, you might also add framboise or Cointreau.

In the meantime, whisk the cream to soft peaks; don't add any sugar;

the meringue and chocolate will sweeten it perfectly.

Fold in the whipped cream after folding in the melted chocolate and leftover meringue.

ready Chocolate Cake.

Fresh raspberries are layered on top of the cooked and cooled Italian meringue,

followed by a layer of mousse. Chocolate Cake - Serve right away. 

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