CHOCOLATE MOUSSE CAKE WITH CRÈME ANGLAISE

CHOCOLATE MOUSSE CAKE WITH CRÈME ANGLAISE image

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

Chocolate mousse
7 ounces semisweet or bittersweet chocolate
1 tablespoon instant espresso powder
1/3 cup Strega, kirsch, or rum
1/4 cup heavy cream
5 eggs, separated
6 tablespoons sugar, divided
Break the chocolate into small pieces and place it in the top half of a double boiler set over simmering water. Add the espresso powder and Strega and let stand uncovered until the chocolate is softened. Stir until blended. Transfer the chocolate to a large bowl to cool.
In a large, chilled bowl, whip the cream on high speed for 4 minutes, or until soft peaks form. With an electric mixer on medium speed, beat the egg yolks with 2 tablespoons of the sugar until pale, about 3 minutes. In a separate bowl, beat the whites (make sure your beaters are clean) on medium speed until frothy. Gradually add the remaining 4 tablespoons of the sugar and increase the speed to high. Whip until soft peaks form.
Add the egg mixture to the melted chocolate and stir to combine. Fold the whipped cream into the chocolate mixture, then gently fold in the whites.

Steps:

Cake assembly Chocolate mousse 3/4 cup sugar 1/2 cup Strega, kirsch, or rum 20 to 25 ladyfingers, cut in half 1. Combine the sugar and ¾ cup water in a small pot and bring to a simmer. 2. Mix together the simple syrup (you should have ¾ cup) and the Strega. Dip half of each ladyfinger in the syrup until slightly softened. 3. In a 2-quart glass serving bowl, alternate layers of 1/3 of the mousse followed by 1/3 of the ladyfingers, finishing with the mousse. Cover and chill at least 8 hours or up to 2 days. Crème anglaise 2 cups milk 1 vanilla bean, split and scraped 1/2 cup plus 2 tablespoons sugar 5 egg yolks Chocolate curls or shavings, if desired 1. Bring the milk, vanilla bean scrapings and pod, and 1/2 cup of the sugar to a simmer in a large saucepan over medium-low heat, stirring occasionally. Immediately remove the saucepan from the heat and discard the vanilla bean. 2. In a large bowl, whisk the egg yolks until thickened slightly and well combined. Gradually add about 1/2 cup of the hot milk mixture into the yolks and whisk until well incorporated. Pour the egg mixture into the saucepan with the remaining milk mixture, stirring constantly. Add the remaining 2 tablespoons of the sugar. Cook over low heat, stirring constantly until thickened slightly and the mixture lightly coats the back of a spoon, about 5 minutes. Alternatively, dip a spatula in the sauce and run your finger through it. If your finger makes a trail rather than causes all of the custard to run off, the sauce is ready. 3. Remove the sauce from the heat and strain into a clean bowl. Place the bowl in a larger bowl filled with ice to cool. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. 4. To serve, sprinkle the cake with chocolate curls or shavings, if desired, and allow your guests to scoop the cake into serving bowls at the table. Pass the crème anglaise separately.