Chocolate Mousse Cake Part One

Ingredients

BARB DAY FOR THE CAKE 8 oz semisweet chocolate, chopped 1 coarse 6 tbsp unsalted butter, cut into 1 pieces, softened 8 eggs, separated,room temp 1 cup sugar 2 tbsp orange flavored liqueur 1 tbsp orange rind, grated 1/4 tsp salt, plus a pinch 1 pinch cream of tartar 2/3 cup cake flour, sifted!! 9 oz semisweet chocolate, chopped coarse 6 egg yolks, room temperature 3/4 cup sugar, + 1 tb water 10 tbsp unsalted butter cut in pieces and s, oftened SEE CHOCOLATE MOUSSE CAKE II

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Preparation
 
FOR THE CAKES: Butter two 9" round cake pans and line the bottoms
with wax paper, then butter the paper. Dust the pans with flour and
knock out the excess. Preheat the oven to 350 degrees.
In the top of a double boiler, heat the chocolate over hot water,
stirring, until just melted. Remove the pan from the heat and stir in
the butter, one tablespoon at a time. Continue to stir the mixture
until smooth. In the bowl of the mixer, beat the egg yolks until
combined. Add 34 cup of the sugar, a little at a time, and continue
to beat the mixture until it falls in a ribbon when the beater is
lifted.
Beat in the melted chocolate mixture, the liqueur and the orange
pinch of salt until frothy. Add the cream of tartar and beat the
whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a
little at a time, and beat the whites until they are stiff. Sift the
flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper.
Stir one fourth of the whites into the batter. Fold in the remaining
whites and sift and fold the flour mixture in batches into the egg
mixture until just combined.
Pour the batter into the cake pans, smoothing the tops, and bake the
layers in the middle of the oven for 30 to 35 minutes, or until a cake
tester inserted into the centers comes out clean. Let the cakes cool
in the pans on racks for 5 minutes, invert the cakes onto the racks,
and remove the wax paper carefully. Let the cakes cool completely.
The cakes form a thin crust that will flake off.

SEE PART TWO

 

 
Servings: 1

 

Chocolate Mousse Cake Part Two
FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve (Upload by user)

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Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth. Meanwhile, beat the egg ehites to stiffness. br (Upload by user)

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Several hours (up to 24) ahead, combine the raisins and the rum in a small bowl, cover tightly with plastic and set aside to soak. Break the chocolate into pieces and process in a processor until ground very fine. Heat the creme Fraiche to the boiling point, and with the mot (Upload by user)
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