Chocolate Intemperance

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
A decadent, coffee-infused chocolate mousse cake with Tia Maria liqueur
Chocolate Intemperance recipe image
Chocolate Intemperance recipe image
Print Recipe

Chocolate Intemperance

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 131.0

Description

This indulgent Chocolate Intemperance is a rich, layered dessert that combines a delicate chocolate sponge with a velvety Tia Maria-infused mousse. The deep, robust flavors of semisweet chocolate and strong coffee are balanced by the creamy texture of whipped egg whites and heavy cream. It is an elegant yet approachable treat, perfect for special occasions or as a luxurious end to a dinner party. The cake holds its shape beautifully in a mold, creating a stunning presentation with a glossy chocolate glaze. Serve chilled for the best texture, allowing the flavors to meld together into a sophisticated, melt-in-your-mouth experience that chocolate lovers will crave.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. For the cake base: Beat egg yolks with sugar until pale and fluffy.
  3. Melt 1/2 pound of semisweet chocolate with 1/4 cup of strong coffee over a double boiler or in the microwave, stirring until smooth.
  4. Fold the melted chocolate mixture into the egg yolks.
  5. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the chocolate mixture.
  6. Grease an 11-by-15 inch jellyroll pan and line it with waxed paper, greasing and lightly flouring the paper.
  7. Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the cake springs back when touched.
  8. Turn the cake out onto a rack and peel off the paper. Let cool completely.
  9. For the mousse: Melt the remaining 1 pound of semisweet chocolate with the remaining 1/4 cup strong coffee over a double boiler.
  10. Remove from heat and stir in the 3 egg yolks until combined.
  11. Gradually stir in the Tia Maria liqueur.
  12. Cool the chocolate mixture completely, stirring occasionally.
  13. In a clean bowl, beat the 3 egg whites, gradually adding the sugar until stiff peaks form.
  14. Whip the heavy cream until soft peaks form.
  15. Gently fold the whipped cream into the cooled chocolate mixture.
  16. Carefully fold in the beaten egg whites until just combined.
  17. Lightly oil a 2-quart charlotte mold or soufflé dish.
  18. Cut the cooled cake into rounds and strips to line the bottom and sides of the mold.
  19. Spoon the mousse mixture into the cake-lined mold.
  20. Cover the top with a cake round and press down gently.
  21. Chill for at least 3 to 4 hours, or until firm.
  22. For the glaze: Melt a small amount of semisweet chocolate with a tablespoon of water until smooth.
  23. Unmold the cake onto a serving plate.
  24. Spread the glaze over the top, letting it drizzle down the sides.
  25. Chill again briefly to set the glaze, then serve in slices.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 131.0kcal
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 6.6g33%
Cholesterol 33.0mg11%
Sodium 2.8mg1%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.0g0%
Sugars 8.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, mousse, cake, tia maria, coffee, dessert, french, indulgent, chilled, glaze, eggs, cream, semisweet, liqueur, rich, decadent, party, special occasion, chocolate lover, make ahead
Recipe Card powered by WP Delicious