Dur Mou Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
11 ounce: Dark German chocolate,
2 Sticks: sweet butter,
1 cup: Superfine sugar,
9: Egg yolks,
Pinch salt,
5: Egg whites,
Directions:
Preheat oven to 300 degrees. Melt the chocolate
with the butter in the top of a double boiler set over
simmering water. Beat the sugar with the egg yolks
until smooth. Mix this with the chocolate away from
the heat, adding it gradually. Beat the egg whites in
a clean bowl with a tiny pinch of salt until stiff.
Using a metal spoon, fold the egg whites into the
chocolate mixture gently but thoroughly.
Have prepared a pair of 7-1/4 skillets oiled or
lined with non-stick baking parchment. Divide
approximately two-thirds of the batter between the two
skillets, place into oven and bake for 1 hour.
Reserve the rest of cake batter/mousse and place in
refrigerator.
Once the cakes are baked, cool them then chill them
in the skillets. Take the reserved mousse from the
refrigerator and spoon it carefully over one of the
cakes (both now removed from their skillets). Put the
other cake on top, to sandwich the two halves
together. This ends up something between a souffle
and a squidgy cake. It is wickedly rich - thus the 8
servings. :) From The Country Cooks Companion by
Jocasta Innes
Formatted for MM by Pegg Seevers 10/18/95
Source from luhu.jp
with the butter in the top of a double boiler set over
simmering water. Beat the sugar with the egg yolks
until smooth. Mix this with the chocolate away from
the heat, adding it gradually. Beat the egg whites in
a clean bowl with a tiny pinch of salt until stiff.
Using a metal spoon, fold the egg whites into the
chocolate mixture gently but thoroughly.
Have prepared a pair of 7-1/4 skillets oiled or
lined with non-stick baking parchment. Divide
approximately two-thirds of the batter between the two
skillets, place into oven and bake for 1 hour.
Reserve the rest of cake batter/mousse and place in
refrigerator.
Once the cakes are baked, cool them then chill them
in the skillets. Take the reserved mousse from the
refrigerator and spoon it carefully over one of the
cakes (both now removed from their skillets). Put the
other cake on top, to sandwich the two halves
together. This ends up something between a souffle
and a squidgy cake. It is wickedly rich - thus the 8
servings. :) From The Country Cooks Companion by
Jocasta Innes
Formatted for MM by Pegg Seevers 10/18/95
Source from luhu.jp
Tags
Dessert