YOUR GUIDE TO SETTING A FORMAL TABLE
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YOUR GUIDE TO SETTING A FORMAL TABLE
OSCAR NIGHT PARTY 2013
AWARD-WINNING CHOCOLATE MOUSSE CAKE
Recipes by Rozanne Gold
This is the world's simplest and moistest cake: just be sure to remove it from the oven while the center is still quite soft. Edible gold leaf is available in food stores specializing in Indian food products and in specialty baking shops.
- 10 1/2 tablespoons unsalted butter
- 5 extra-large eggs
- 16 ounces best-quality semi-sweet chocolate
- 1 teaspoon vanilla extract, espresso powder, or fresh orangge zest
- 2 pints fresh raspberries, washed and dried
- A few sheets of edible gold leaf, optional
Preheat the oven to 375 degrees. Line the bottom of a 9-inch springform pan with parchment paper. butter the sides of the pan with 1/2 tablespoon butter. Using an electric mixer, beat the eggs with a pinch of salt until tripled in volume, about 8 minutes. Melt the chocolate with the remaining 10 tablespoons butter slowly over low heat in a medium saucepan; stir until smooth. Fold the chocolate mixture into te egg mixture with a flexible rubber spatula until completely incorporated. Add the vanilla (espresso or orange zest). Pour into the pan. Bake 18 minutes; the center will be quite soft. Let cool. Arrange the raspberries side by side on top of the cake. Top with gold leaf, if using.
SERVES 8
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