Unlike Mark, I cannot translate the measurements into metric.
Note that I AM a chocoholic, dark chocolate to be precise, and even *I*
cannot eat more than a thin slice of the chocolate mousse cake at any one
sitting.
What I really like about these recipes is that they are flourless -- so I
can make them for Passover.
Enjoy!
CHOCOLATE MOUSSE CAKE
Ingredients:
1/2 lb unsweetened chocolate (8 squares)
1/2 lb sweet butter cut into cubes,
plus butter for greasing the pan
8 egg yolks (large eggs)
1 1/4 cups sugar
5 egg whites
1 tsp powdered cocoa (optional)
1 tsp confectioners sugar (optional)
Instructions:
1. Preheat oven to 350.
2. Put chocolate squares and butter in saucepan, set in skillet of
boiling water. Keep water at simmer, stir chocolate & butter until
chocolate is melted. Let cool slightly.
3. Combine egg yolks & sugar in bowl of electric mixer. Beat until mix
is light& lemon-colored.
4. Add chocolate sauce to egg mixture, stirring to blend thoroughly.
5. Beat whites until stiff but not brittle. If whites are too stiffly
beaten they will not fold properly.
6. Add 1/2 egg whites mixture to chocolate mixture & beat. Fold in
remaining whites.
7. Butter bottom & sides of 8" springform pan, pour 3/4 of mixture
into pan. Set remaining chocolate mixture aside (will be used as
filling & frosting) -- I refrigerate this until I need it
8. Place pan in oven & bake 1 hr and 15 min.
9. When cake is done, transfer to rack, let stand about 10 min. Remove
rim from springform pan. Let cake stand until thoroughly cool.
10. Spoon a portion of reserved, uncooked chocolate mixture around
sides of cake like icing, build up slightly around top of cake.
11. Spoon remaining mix on top of cake & smooth it.
12. Hold small sieve over cake & spoon cocoa into it. Sprinkle it
evenly over top of cake, chill briefly. Add confectioners sugar to
sieve and sprinkle over top of cake.
Keep refrigerated.
NEW YORK CHEESECAKE
Ingredients:
2 lbs cream cheese at room temperature
1 tsp pure vanilla
1 cup sugar
4 large eggs at room temperature
Instructions:
1. Preheat oven to 350. Arrange a rack 1/3 up from the bottom of the
oven.
2. Butter 8" springform pan, 3" deep. Butter rim of pan. Place circle of
waxed paper cut to fit bottom of pan into pan and butter it as well.
3. Beat cream cheese until smooth, scraping sides and bottom of bowl.
4. Add vanilla, salt and sugar. Blend until thoroughly mixed with no
lumps.
5. Start beating at moderate speed, add eggs one at a time, beating
briefly after each addition, do not overbeat.
6. Pour mixture into pan.
7. Place springform pan into larger pan & fill larger pan with hot
water halfway up the sides of the springform pan (about 1 1/2" deep).
8. Place pans in oven & bake 1 1/2 hr. Cake will rise above the rim of
the pan about 1/4". Top of cake should be lightly browned.
9. Remove pan from water & cool on rack 2-3 hours. Cake will sink back
to original level.
10. Refrigerate until cold, then unmold. Keep refrigerated.
Note: It's REALLY important to do the last 2 steps or you are eating
cheesecake pudding :)
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