← All recipes

Le Gateau Victoire Au Chocolat, Mousseline

Le Gateau Victoire Au Chocolat, Mousseline comes together with Hot Water, Semisweet Baking Chocolate, Sugar, Heavy Or Whipping Cream, and Pure Vanilla Extract. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 14 oz
• 1/2 cup
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 350 and place rack in lower-third level.

2. 2

   The Chocolate Swirl the coffee and how water in a medium size saucepan, add the rum, and break up the chocolate in the pan.

3. 3

   Bring 2 ″ of water to the boil in a larger pan, remove from heat, and set chocolate pan in it; cover and let the chocolate melt while you continue with the recipe.

4. 4

   The egg and sugar mixture Break the eggs into a beating bowl, add the sugar, and stir over hot water for several minutes until eggs are slightly warm to your finger- this makes beating fster and increases volume.

5. 5

   Then beat five minutes or more, until mixture has at least tripled in volume and forms a thick ribbon when a bit is lifted and falls from beater.

6. 6

   The Whipped Cream Pour cream into a metal mixing bowl.

7. 7

   Empty a tray of ice cubes into a larger bowl, cover them with cold water, then set the cream bowl into the larger ice-filled bowl.

8. 8

   Beat with a hand held mixer or a large balloon whisk, until cream has doubled in volume and holds it’s shape softly.

9. 9

   Whip in the vanilla.

10. 10

    Assembling and baking Beat up the melted chocolate with a whisk; it should be smooth and silky.

11. 11

    Scrape it into the egg-sugar mixture, blending rapidly with a rubber spatula, and when partially incorporated, fold in the whipped cream, deflating cream and eggs as little as possible.

12. 12

    Set it at once in a pan of hot water in the preheated oven.

13. 13

    Remove from oven, still in it’s pan of water and let sit for another 30 min. so that it will firm up before unmolding and serving.