Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (323 page)
SERVES 8
Substitute 8-inch square baking dish, buttered and floured, for ramekins. Bake cake until outer 2 inches develop small holes and center is puffed and firm to touch, about 40 minutes. Cool as directed. Using toothpick, poke about 100 holes in cake and glaze with ¹⁄
2
cup sauce. Let cake sit until sauce is absorbed, about 5 minutes. Cut cake into squares and pour remaining toffee sauce over each square before serving.
WHY THIS RECIPE WORKS
Triple-chocolate mousse cake is a truly decadent dessert. Most times, though, the texture is exactly the same from one layer to the next and the flavor is so overpoweringly rich it’s hard to finish more than a few forkfuls. We aimed to create a triple-decker where each layer is incrementally lighter in texture—and richness—than the one below it. For simplicity’s sake, we decided to build the whole dessert, layer by layer, in the same springform pan. For a base layer that had the heft to support the upper two tiers, we chose flourless chocolate cake instead of the typical mousse. Folding egg whites into the batter helped lighten the cake without affecting its structural integrity. For the middle layer, we started with a traditional chocolate mousse, but the texture seemed too heavy when combined with the cake, so we removed the eggs and cut back on the chocolate a bit—this resulted in a lighter, creamier layer. And for the crowning layer, we made an easy white chocolate mousse by folding whipped cream into melted white chocolate, and to prevent the soft mousse from oozing during slicing, we added a little gelatin to the mix.
SERVES 12 TO 16
This recipe requires a springform pan with sides that are at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. For best results, chill the mixer bowl before whipping the heavy cream. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.
BOTTOM LAYER
6 | tablespoons unsalted butter, cut into 6 pieces |
7 | ounces bittersweet chocolate, chopped fine |
³⁄ | teaspoon instant espresso powder |
4 | large eggs, separated |
1¹⁄ | teaspoons vanilla extract |
Pinch cream of tartar | |
Pinch salt | |
¹⁄ | cup packed (2¹⁄ |
MIDDLE LAYER
5 | tablespoons hot water |
2 | tablespoons Dutch-processed cocoa |
7 | ounces bittersweet chocolate, chopped fine |
1¹⁄ | cups heavy cream, chilled |
1 | tablespoon granulated sugar |
¹⁄ | teaspoon salt |
TOP LAYER
³⁄ | teaspoon unflavored gelatin |
1 | tablespoon water |
6 | ounces white chocolate chips |
1¹⁄ | cups heavy cream, chilled |
Shaved chocolate (optional) | |
Cocoa (optional) |
1. FOR THE BOTTOM LAYER:
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9¹⁄
2
-inch springform pan. Melt butter, chocolate, and espresso in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and let mixture cool slightly, about 5 minutes. Whisk in egg yolks and vanilla; set aside.
2.
Using stand mixer fitted with whisk, whip egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and whip until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, about 1 minute longer, scraping down bowl halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture by hand to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan and smooth top with rubber spatula.
3.
Bake cake until risen, firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack and let cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
4. FOR THE MIDDLE LAYER:
Combine hot water and cocoa in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly, 2 to 5 minutes.
5.
Using stand mixer fitted with whisk, whip cream, sugar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
6.
Whisk cocoa mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake for at least 15 minutes while preparing top layer.
7. FOR THE TOP LAYER:
In small bowl, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in medium heatproof bowl. Bring ¹⁄
2
cup cream to simmer in small saucepan over medium-high heat. Remove from heat, add gelatin mixture, and stir until fully dissolved. Pour cream mixture over white chocolate and let sit, covered, for 5 minutes. Whisk mixture gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly).
8.
Using stand mixer fitted with whisk, whip remaining 1 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with rubber spatula. Return cake to refrigerator and chill until set, at least 2¹⁄
2
hours. (Cake can be refrigerated for up to 1 day; leave at room temperature for up to 45 minutes before removing from pan.)
9. TO SERVE:
Garnish top of cake with shaved chocolate and/or dust with cocoa, if using. Run thin knife between cake and sides of pan; remove sides of pan. Run cleaned knife along outside of cake to smooth. Hold handles of cheese wire and pull wire taut. Using thumbs to apply even pressure, slice down through the cake. Wipe wire clean with dry towel. Make second cut, perpendicular to first. Continue to make cuts around circumference. Serve.
To create perfectly smooth slices of soft desserts such as Triple-Chocolate Mousse Cake, the best tool is not a knife. It’s a cheese wire—the minimal surface area produces less drag for cleaner, neater slices. If you don’t have a cheese wire, dental floss will work almost as well.
1.
Hold handles of wire and pull wire taut. Using thumbs to apply even pressure, slice down through cake. Wipe wire clean with paper towel.
2.
Make second cut, perpendicular to first. Continue to make cuts around circumference.
WHY THIS RECIPE WORKS
There’s a reason restaurant menus (Italian or not) offer tiramisù. Delicate ladyfingers soaked in a spiked coffee mixture layered with a sweet, creamy filling make an irresistible combination. Preparing tiramisù, however, can be labor intensive and the dessert is not without its problems. Some versions are overly rich and the ladyfingers, which should be moist, sometimes turn soggy to the point of mush. We wanted to avoid these issues and find a streamlined approach—one that highlights the luxurious combination of flavors and textures that have made this dessert so popular. Instead of hauling out a double boiler to make the fussy custard-based filling (called zabaglione), we instead simply whipped egg yolks, sugar, salt, rum (our preferred spirit), and mascarpone together. Salt is not traditional, but we found that it heightened the filling’s subtle flavors. And to lighten the filling, we chose whipped cream instead of egg whites. For the coffee soaking mixture, we combined strong brewed coffee and espresso powder (along with more rum). To moisten the ladyfingers so that they were neither too dry nor too saturated, we dropped them one at a time into the spiked coffee mixture and, once they were moistened, rolled them over to moisten the other side for just a couple of seconds. For best flavor and texture, we discovered that it was important to allow the tiramisù to chill in the refrigerator for at least six hours.
SERVES 10 TO 12
Brandy and even whiskey can stand in for the dark rum. The test kitchen prefers a tiramisù with a pronounced rum flavor; for a less potent rum flavor, reduce the rum added to the coffee mixture in step 1 to 2¹⁄
2
tablespoons. Do not allow the mascarpone to warm to room temperature before using it; it has a tendency to break if allowed to do so. Be certain to use hard, not soft, ladyfingers.
2¹⁄ | cups strong brewed coffee, room temperature |
9 | tablespoons dark rum |
1¹⁄ | tablespoons instant espresso powder |
6 | large egg yolks |
²⁄ | cup sugar |
¹⁄ | teaspoon salt |
1¹⁄ | pounds mascarpone cheese (3 cups) |
³⁄ | cup heavy cream, chilled |
14 | ounces ladyfingers (42 to 60, depending on size) |
3¹⁄ | tablespoons Dutch-processed cocoa |
¹⁄ | cup semisweet or bittersweet chocolate, grated (optional) |
1.
Stir coffee, 5 tablespoons rum, and espresso in wide bowl or baking dish until espresso dissolves; set aside.
2.
Using stand mixer fitted with whisk, whip egg yolks on low speed until just combined. Add sugar and salt and whip on medium-high speed until pale yellow, 1¹⁄
2
to 2 minutes, scraping down bowl once or twice. Add remaining 4 tablespoons rum and whip on medium speed until just combined, 20 to 30 seconds; scrape down bowl. Add mascarpone and whip on medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3.
In now-empty mixer bowl, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4.
Working with one at a time, drop half of ladyfingers into coffee mixture, roll to coat, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5.
Spread half of mascarpone mixture over ladyfingers with spatula, spreading mixture to sides and into corners of dish, then smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1¹⁄
2
tablespoons cocoa. Wipe edges of dish clean with paper towel. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours. Garnish with grated chocolate, if using; cut into pieces and serve chilled. (Tiramisù can be refrigerated for up to 1 day.)
Amaretto can be substituted for the Frangelico, and brandy and even whiskey can stand in for the dark rum.
Reduce dark rum to 5 tablespoons total, adding 3 tablespoons rum, plus 3 tablespoons Frangelico, to coffee mixture in step 1, and 2 tablespoons rum plus 3 tablespoons Frangelico to whipped egg yolk mixture in step 2. Whip ¹⁄
2
teaspoon grated orange zest with mascarpone in step 2.
Omit dark rum. Stir in 2 tablespoons Sambuca with coffee and espresso in step 1. Add 2 tablespoons sambuca to whipped egg yolk mixture in step 2. Whip 1¹⁄
4
teaspoons minced grated lemon zest with mascarpone in step 2.
This recipe involves cooking the yolks in a double boiler, which requires a little more effort and makes for a slightly thicker mascarpone filling, but the results are just as good as with our traditional method. You will need an additional ¹⁄
3
cup heavy cream.
In step 2, add ¹⁄
3
cup cream to egg yolks after sugar and salt; do not whisk in rum. Set bowl with egg yolks over medium saucepan filled with 1 inch of barely simmering water and cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside and let cool completely, about 15 minutes. Whisk in remaining 4 tablespoons rum until combined. Using stand mixer fitted with whisk, whip egg yolk mixture and mascarpone together on medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside. Continue with recipe from step 3, using full amount of cream specified (³⁄
4
cup).