Le Gateau Victoire Au Chocolate Mousseline Recipes

LE GATEAU VICTOIRE AU CHOCOLAT, MOUSSELINE

Steps:

• Preheat oven to 350 and place rack in lower-third level. Prepare a square pan 9x9x2 inch or any 10 cup cake pan, preferable with nonstick lining, buttered, bottom lined with buttered waxed paper, and floured. The Chocolate Swirl the coffee and how water in a medium size saucepan, add the rum, and break up the chocolate in the pan. Bring 2 inch of water to the boil in a larger pan, remove from heat, and set chocolate pan in it; cover and let the chocolate melt while you continue with the recipe. The egg and sugar mixture Break the eggs into a beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slightly warm to your finger- this makes beating fster and increases volume. Then beat five minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from beater. The eggs should be the consistency of lightly whipped cream. The Whipped Cream Pour cream into a metal mixing bowl. Empty a tray of ice cubes into a larger bowl, cover them with cold water, then set the cream bowl into the larger ice-filled bowl. Beat with a hand held mixer or a large balloon whisk, until cream has doubled in volume and holds it's shape softly. Whip in the vanilla. Assembling and baking Beat up the melted chocolate with a whisk; it should be smooth and silky. Scrape it into the egg-sugar mixture, blending rapidly with a rubber spatula, and when partially incorporated, fold in the whipped cream, deflating cream and eggs as little as possible. Turn batter into prepared cake pan, which will be about two- thirds filled. Set it at once in a pan of hot water in the preheated oven. Cake will rise some ⅛ inch above edge of pan, and is done when a skewer or straw comes out clean, after about one hour of baking. Then turn off the oven, leave oven door ajar, and let cake sit for 30 min. in it's pan of water so that it will sink evenly. Remove from oven, still in it's pan of water and let sit for another 30 min. so that it will firm up before unmolding and serving. Cake will sink down as it cools to about its original volume. Unmold the cake and decorate with a sprinkling of confectioners sugar or with pipings of whipped cream, or with a soft chocolate icing (semisweet chocolate melted and beaten with a little soft butter). You may wish to pass a custard sauce or sweetened and vanilla- flavored whipped cream with cake.

LE GATEAU VICTOIRE AU CHOCOLATE, MOUSSELINE

Steps:

• Preheat oven to 350 degrees. Butter 9"x9" cake pan, line with wax paper, then butter and flour the wax paper; set aside. Choose a roasting pan large enough to hold the cake pan easily, fill it with enough hot water to come halfway up the cake pan and set in oven (without the cake pan). Swirl the coffee and hot water in a medium saucepan, add the rum and break up the chocolate into the pan. Bring 2" water to boil in a larger pan, romove from heat and set chocolate pan in it. Cover and let the chocolate melt while you continue with the recipe. Break eggs into the beating bowl, add sugar and stir over hot water for several minutes until eggs are slightly warm to your finger -- this makes beating faster and increases voume. (I just set the bowl in the sink with a few inches of hot water). Beat for 5 minutes or more with electric mixer until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted from the beater, the consistency of lightly whipped cream. Pour cream into mixing bowl and beat until cream has doubled in volume and holds its shape softly. Whip in the vanilla. Beat the melted chocolate with a whisk; it should be smooth and silky. Add it to the egg mixture, folding gently with a rubber spatula, and when paritally incorporated, fold in the whipped cream, deflating cream and eggs as little as possilble. Turn batter into prepared cake pan and set in pan of hot water in the oven. Cook 1 hour, then turn off oven, leave oven door ajar and let cake sit for 30 minutes in its pan of water, so that it will sink evenly. If the sides stay up, gently push them down to try to level the cake as much as possible. Remove from oven and let sit another 30 minutes still in the pan of water. This cake is at its most tender and delicious when eaten slightly warm. You may cook it a day or two in advance, leave it in its pan (covered when cool and refrigerated), then set in a 200 degree oven for 20 minutes to warm gently.

CHOCOLATE AND ORANGE VICTOIRE GATEAU (VICTORY CAKE)

Steps:

• For the crust: Grease the bottom of a 9 inch springform pan. Combine the wafer crumbs and melted butter; press onto the pan bottom firmly and evenly. Grease the sides of the pan, and attach. Preheat the oven to 350 degrees, setting a rack in the center.
• For the batter: Combine the chocolate, butter and sugar in the top of a double boiler. Set over barely simmering water, and stir occasionally until the chocolate is melted and blended smoothly with the butter and sugar. Remove from the heat, and turn into a large mixing bowl; cool slightly; then add the egg yolks and beat just until incorporated. Stir in the grated orange rind. In the large blow of an electric mixer, beat the egg whites with the salt until soft peaks form. They should be firm but not dry. Stir about one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remainder, lightly but thoroughly so that no white traces remain.
• Turn the batter into the prepared pan and lightly tap two or three times on the counter to eliminate any large air bubbles. Bake for about 40 minutes, or until a thin crisp crust forms on the top and begins to crackle. the cake will quiver when lightly shaken. Remove from the oven, and place on a rack. Release the sides by running a sharp knife cleanly around the edges, leaving the pan sides attached. Before serving allow to cool for at least 1 hour, when it barely at room temperature; or cool completely, but serve within 6 to 8 hours to preserve the gossamer texture. Note: As cake cools, it will sink, forming a high irregular edge, which will be filled with whipped cream before serving. Although the cake is best served the same day it is prepared, it is also elicious buen denser if held overnight, or even several days. Do not refrigerate, but cover loosely with foil.
• when ready to serve, prepare the topping. Pour cream into chilled mixing bowl; add the sugar and vanilla. Beat until the cream is thickened and spreadable (do not over beat or the cream will become buttery). Spread topping over the top of the cake to the edges. Garnish with curls of chocolate and candied orange peel.