Wolfgang Puck BECR0010 - Manual (Page 6)

Heavenly Chocolate Mousse
Serves 8
INGREDIENTS
4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice
METHOD
1. In a large bowl whisk egg yolks together with 1/4 cup sugar.
2. Melt chocolate over a bain-marie or in a heat-proof bowl over simmering
water.
3. In small saucepan, bring cream to a boil and stir it into the melted
chocolate.
4. Stir the chocolate mixture into the egg yolks and sugar. Set aside.
5. In a mixer with wire whisk, beat egg whites and lemon juice until they
reach soft peaks. Add remaining 1/2 cup sugar and continue to beat until
whites are stiff and very shiny.
6. Stir one third of the whites into the chocolate mixture to lighten it. Fold in
the remaining beaten egg whites, a third at a time.
7. Pour into individual serving glasses or bowls and chill at last six hours or
overnight.
Note: If the chocolate and egg yolk mixture should tighten, place the mixture back
over the bain-marie, and vigorously whisk in 3 or 4 tablespoons of the beaten egg
whites. The chocolate will smooth out so you can continue with the recipe.
Raw Egg Warning: The American Egg Board states: "There have been warnings
against consuming raw or lightly cooked eggs on the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of food poisoning …
Healthy people need to remember that there is a very small risk and treat eggs and
other raw animal foods accordingly. Use only properly refrigerated, clean, sound-
shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with their shell."
PRESENTATION
Serve in individual glass dishes topped with whipped cream and shaved chocolate.
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Nothing completes a meal like a great cup of espresso with
a delectable dessert. Enjoy these dessert recipes!
WOLFGANG’S FAVORITE
CHOCOLATE CAKE
Makes one 10-inch cake
INGREDIENTS
8 ounces bittersweet chocolate, cut into small pieces
4 ounces unsalted butter, cut into small pieces
5 large eggs, separated
Pinch of salt
2/3 cup sugar
METHOD
1. Preheat oven to 325°. Butter, flour and line the base of a 10-inch round
cake pan with parchment.
2. Combine chocolate and butter in a bain marie or in a bowl over
simmering water.
3. Whisk together the egg yolks and all but 3 tablespoons of the sugar. Stir
melted chocolate into egg yolks until thoroughly combined.
4. With an electric mixer, on medium speed, beat egg whites and salt until
soft peaks form. Gradually beat in the remaining sugar and continue to
whip until egg whites are stiff but not dry.
5. Carefully fold chocolate mixture into egg whites. Pour into prepared pan.
6. Bake for about 45 minutes. Turn out onto a rack immediately. As the cake
cools, the center will sink and crack - do not worry.
PRESENTATION
Dust the cake with powdered sugar and serve with unsweetened whipped cream.
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