"This two-layer sponge cake filled with chocolate mousse and topped with a bittersweet chocolate glaze is a proven favorite of our 'chocoholic' guests! Though at first glance this may appear to be a long and complicated recipe, it is well worth trying and not difficult to prepare as long as the recipe is closely followed." --The Londonderry Inn, South Londonderry, Vermont
Plain bread crumbs
4 eggs, separated
1/4 cup granulated sugar
3 tablespoons sifted all-purpose flour
Pinch of salt
3 tablespoons confectioners’ sugar for sprinkling on cake layer
Preheat oven to 350 degrees F and adjust rack to 2/3 up from bottom. Butter and dust with bread crumbs two 10-inch springform pans
In the small bowl of an electric mixer beat egg yolks and granulated sugar on high speed until well blended and a light cream color. Add the flour a little at a time until incorporated.
Add the salt to the egg whites in a separate mixing bowl Using clean blades on the mixer, beat on high speed until egg whites hold their shape but are not dry.
Fold the whites in thirds into the yolks, being careful to handle no more than necessary. Pour into pans making sure that the batter is smooth and covers each pan equally. Bake for about 18 minutes. Remove from oven and let stand until well cooled.
6 ounces chocolate morsels
1 ounce bitter (baker's) chocolate
1 teaspoon hot coffee
6 eggs, separated
1 teaspoon kirsch or other liqueur
In the top of a double boiler heat the chocolates and the coffee until smooth and creamy. Keep hot but do not cook. Beat egg whites as before, but a bit stiffer. Incorporate the 6 yolks into the melted chocolate and add the liqueur. Fold in the whites one third at a time and chill.
Bittersweet Chocolate Glaze:
6 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
3 tablespoons prepared coffee
2 tablespoons dark rum
3 tablespoons sweet (or unsalted) butter at room temperature
Melt chocolates with coffee in top of a double boiler, adding rum and whipping until smooth. Allow to set at room temperature for about 15 minutes or until warm, but not cool. Gradually whip in butter until very smooth. Glaze should have a dark, satiny appearance. To assemble:
To remove sponge cake from springform pan simply run a thin-bladed knife around the edges between cake and pan, release spring, and lift pan from around the cake. Make sure cake is cool when doing this. Slide a long thin knife, such as a roast beef slicing knife, under the sponge cake to free it from the bottom of the pan. Slide the cake onto a serving platter of appropriate design and cover with all of the chocolate mousse. The mousse should be well chilled and very firm at this point. Repeat steps for removing the second sponge cake, which should be sprinkled with confectioners’ sugar. (This keeps the cake from adhering to one's fingers.) Invert and place on top of mousse-covered layer. Pour chocolate glaze on top of cake, making sure top is well covered with a little running off onto the sides. Chill cake until glaze has set. Remove from refrigerator 1/2 hour before serving to allow the cake to warm up as this further enhances the flavor.