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Print this Recipe    Chocolate Gateau

Le Gateau Victoire au Chocolat Mousseline

1 tablespoon instant coffee
4 tablespoons hot water
4 tablespoons dark Jamaican rum
14 ounces (400 g) semisweet baking chocolate
2 ounces (60 g) unsweetened baking chocolate
6 large eggs
1/2 cup (100 g) sugar
1 cup (1/4 litres) heavy or whipping cream, chilled
1 tablespoon pure vanilla extract
Confectioners (powdered) sugar

Heat oven to 350 degrees F/ 180 Centigrade. Place rack in lower
third level. Prepare a 10 cup (2 1/2 l) cake pan by buttering and
flouring it. Choose a roasting pan larger than the cake pan, fill
it half way with hot water, place roasting pan in oven.

Mix coffee and hot water in a medium-size saucepan, add rum and
chocolate (broken up). Melt chocolate mix over boiling water in
another sauce pan.

Break eggs into a bowl, add sugar. Hold this bowl over hot water
while stirring for two minutes (or until eggs feel slightly warm).
Beat eggs for 5 minutes or until mixture has tribpled in volume.

Pour cream into a metal mixing bowl. Set cream (in bowl) in another
bowl filled with ice and water. Whip until cream has doubled in
volume. Then whip in vanilla.

Pull melted chocolate from stove. Beat it with a wire wisk, it
should be smooth. Mix chocolate into the eggs, blending rapidly
with a rubber spatula. Then fold in whipped cream. Turn batter
into cake pan. Put cake pan into pan of hot water in the oven.
Bake for 1 hour. Cake is done when a skewer comes out clean (cake
will rise 1/8 inch 1/2 cm above edge of pan). Leave cake in oven,
turn off heat, open door. Let cake sit in water for 30 minutes.
(It will sink) remove from oven, keep it in the water. Let it sit
another 30 minutes. Unmold the cake and sprinkle with confectioner's
sugar.

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