How To make Chocolate Mousse Cake (Marcel Desaulniers)
1/2 lb Unsalted butter (2 t
-ablespoons Melted) 8 oz Semisweet chocolate; broken
-into 8 lg Egg yolks
3/4 c Granulated sugar
4 lg Egg whites
Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW Lightly coat the insides of 3 x 9 x 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside. Preheat the oven to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature. Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes. While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
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Julia Child whips up a noble French dessert cake filled with butter cream and glazed with chocolate.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Gateau Marcel Chocolate Cake! The One to Rule Them All.
Try this delicious Gateau Marcel Chocolate cake recipe, a must if you love chocolate! Rich and soft texture with amazing taste!
Useful measuring cups and spoons set:
Gateau Marcel chocolate cake recipe:
- 300gr/10,5 Oz Dark chocolate, we use 72% cocoa
- 300gr/10,5 Oz Butter
- 300gr/10,5 Oz Sugar
- 7 egg whites, we use pasteurized egg whites
- 8 egg yolks, we use pasteurized egg yolks
- Cocoa powder for dusting the cake
- 1 Chocolate for garnish
- Raspberries (optional) for garnish
Tips:
You can use fresh eggs, but I prefer pasteurized eggs, just to be safe.
Don`t melt the chocolate and the butter on high heat, it is not good for the chocolate. As soon as the water starts boiling, turn off the heat, that will make the butter and the chocolate melt slowly.
Always mix the egg whites before the egg yolks. That way you don`t have to clean the mixer and dry it off. Remember, for the egg whites, the mixer has to be clean and dry!
Cool down the melted chocolate and butter before adding the egg yolks.
Enjoy!
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