Chocolate Mousse & Raspberry Cream Dacquoisecakes, chocolate, mousse Meringues----- 1 cup hazelnuts -- toasted and 1 skinned 2 cup sugar 1/2 teaspoon salt 1 cup egg whites 3 oz bittersweet chocolate -- 1 melted Mousse----- 7 oz bittersweet chocolate -- 1 chopped 2 oz unsweetened chocolate -- 1 chopped 3 tablespoon framboise 1/3 cup coffee -- strong brewed 1 1/4 cup sugar 4 large egg whites 1/4 teaspoon cream of tartar Whipped Cream----- 5 teaspoon gelatin -- unflavored 1/4 cup framboise 4 cup heavy cream -- well-chilled 1/4 cup sugar 1 1/2 teaspoon vanilla 2 1/2 cup raspberries -- picked over Garnish----- 3 oz unsweetened chocolate -- 1 melted 1 cup raspberries See Chocolate Mousse & Raspberry Cream Dacquoise 1 for first half of directions. Mousse: In a bowl set over barely simmering water melt the chocolates with the framboise and the coffee, whisking until the mixture is smooth, and let the mixture cool. In a small heavy saucepan combine the sugar with 1/2 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, undisturbed, until it registers 248 F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the egg whites until they hold soft peaks. With the mixer running add the hot syrup in a stream and beat the mixture on medium speed for 20 minutes, or until it is cool. Whisk about one cup of the egg white mixture into the chocolate mixture to lighten it and fold the chocolate mixture into the remaining eggwhite mixture gently but thoroughly. Mound the mousse in the middle of the bottom meringue layer, top it with the chocolate-covered meringue layer, chocolate side up, and press the layer down gently until the mousse almost reaches the edge. Chill the cake for one hour, or until the mousse is set. Whipped cream: In a very small saucepan sprinkle the gelatin over the framboise and two tablespoons water, let it soften for five minutes, and heat the mixture over low heat, stirring, until the gelatin is dis- solved. Let the gelatin cool as much as possible while still remaining liquid. In a chilled large bowl beat the cream with the sugar and the vanilla until it is thick and the beaters just begin to leave a mark, Add the gelatin mixture in a stream, beating, and beat the mixture until it just holds stiff peaks. (Be careful not to over-beat. ) Reserve one-fourth of the whipped cream and spread half the remaining whipped cream on top of the chocolate-covered meringue layer. Arrange the raspberries on top and spread the remaining half of the whipped cream on top. Put the reserved meringue on the whipped cream, pressing it down gently, and spread some of the reserved whipped cream on the side of the cake. Put the remaining reserved whipped cream in a pastry bag fitted with a star tip and pipe it decoratively on the top and bottom edges of the cake. Garnish: Put the melted chocolate in a small pastry bag fitted with a plain writing tip and pipe it in a spoke pattern on the top of the cake. Arrange the raspberries around the edge of the cake and in the center. Chill the cake for at least four hours and up to eight hours. Recipe By : Gourmet Magazine January, 1991 |
