Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chocolate Mousse Cake


16 ounces Bittersweet chocolate
10 ounces Sugar
8 ounces Flour
5 ounces Butter
10 Egg yolks
12 Egg whites

Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot.

Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate.

Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the 8 oz of flour.

Put into a butter and floured cake pan and bake for 45 minutes at low (250). Let cool.

Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar while beating. Fold into them the rest of the chocolate which must be hardly warm.

Cover the cake with the chocolate mousse. Then sprinkle over the top and the side grated chocolate. Leave the cake in the refrigerator 2 hours before serving.

From the L'Etoile Restaurant, 1075 California Nob Hill, SFO




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.