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.
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