Chocolate Mousse Cake (Marcel Desaulniers)

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Mousse Cake (Marcel Desaulniers)
Categories: Desserts, Bakery
Yield: 1 servings

1/2 lb Unsalted butter (2 t
-ablespoons
Melted)
8 oz Semisweet chocolate; broken
-into
8 lg Egg yolks
3/4 c Granulated sugar
4 lg Egg whites

Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW Lightly coat the
insides of 3 x 9 x 1 1/2-inch cake pans with melted butter. Line each
pan with parchment paper, then lightly coat the parchment paper with
more melted butter. Set aside. Preheat the oven to 325 degrees
Fahrenheit. Heat 1 inch of water in the bottom half of a double
boiler over medium heat. Place remaining butter and 8 ounces
semisweet chocolate in the top half of the double boiler. Tightly
cover the top with film wrap. Allow to heat for 10 to 12 minutes.
remove from the heat, stir until smooth, and hold at room
temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an
electric mixer fitted with a paddle. Beat on high until slightly
thickened and lemon-colored, about 4 minutes. Scrape down the sides
of the bowl and beat on high for an additional 2 minutes. While the
egg yolks are beating, whisk 4 egg whites in a large stainless steel
bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber
spatula, fold the melted chocolate mixture into the beaten egg yolk
mixture. Add a quarter of the beaten egg whites and stir to
incorporate, then gently fold in the remaining egg whites. Divide the
batter between the prepared pans, spreading evenly, and bake in the
preheated oven until a toothpick inserted in the center comes out
clean, about 25 to 30 minutes. Remove the cakes from the oven and
allow to cool in the pans for 15 minutes. (During baking, the surface
of the cakes will form a crust; this crust will normally collapse
when the cakes are removed from the oven.) Invert the cakes onto cake
circles, remove the parchment paper, and refrigerate for 30 minutes.

MMMMM