Maida Hitter's Mouss Cake, Recipe That Passed 50-Year Test

Chocolate mousse cake American confectioner Maida Hitter made a furor. In 1972, this recipe was published in The New York Times and became so popular that it was declared dessert of the year. Let’s find out how Maida Hitter managed to build a dizzying career as a pastry chef and cookbook author. And, no doubt, we will be interested in the recipe for her crown dish, mousse cake.



The outstanding cook Maida Hitter was born in 1916 in the small town of Baldwin. At first, she studied at the Institute of clothing design. Then she became interested in merchandising, and later in jewelry design. However, the real calling of Maida found in the world of sweet pastries and beautiful desserts.

It is believed that extreme popularity of the Maida And her desserts were contributed by the New York Times cooking editor Craig Claiborne. He supported Hitter’s efforts and even encouraged her to write her own cookbooks. These books brought Maida incredible fame. She was considered one of the most famous and famous confectioners of that time.



Maida Hitter. She lived for 102 years. She was married three times and raised her daughter Tony from her first marriage. But in family terms, fate was not very good with Maida. In 1994, her third husband, Ralph, died. And in the same year, Tony’s daughter tragically died, crashing during a flight on a glider.



Maida Hitter herself agreed that her monsoon It became the most famous confectionery of all that was born in her kitchen. The secret of a unique cake is to use mousse alternately. First, the first part is prepared, and only after it sits slightly and cools down, the second is added. Moreover, Maida recommended using only chocolate bars in the recipe, not chips.



Mousse ingredients

• 300g favourite chocolate
• 20g butter
• cocoa powder
• 1 tbsp instant coffee
• 50ml boiling water
• 8 eggs
• vanilla
• pinch

Cream ingredients

• 70g powdered sugar
• 200g cream
• vanilla
• chocolate-crumb

Unique delicacy Preparation

1. Prepare the form in which the cake will be baked. Choose a container of the right diameter and lubricate it with a piece of butter. Then you need to sprinkle the remaining oil with cocoa powder. For now, put aside the shape, and turn on the oven to warm up to 170 degrees.
2. Lovely. Chocolate must be crushed And melt it in a water bath. At this time, pour instant coffee with boiling water and thoroughly stir it. Pour this coffee for chocolate and continue to cook it in a water bath. Once the chocolate is completely melted, you can remove it from the fire and continue stirring for 5 minutes. It is necessary to achieve complete homogeneity of chocolate and coffee. The finished chocolate is also set aside, let it cool.
3. In a separate container beat the egg yolks at the maximum power of the mixer. This should be done for 5 minutes before the formation of abundant foam. Add powdered sugar to the yolks and whip for another 5 minutes at maximum. After this time, set the minimum speed, add vanilla extract to the yolks and powder. Then slowly pour in. melted chocolate and whip the mixture to complete uniformity.
4. In another container, whip the egg whites with a crown nozzle. Add salt and whip the mixture at maximum speed. Once the proteins become airy, pour a tandem of chocolate and yolks into this container. Stir it up carefully. homogeneous And let the mixture cool down a little. Remember to leave a small part of the mousse in a separate container.

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Remember the prepared form for baking. Put some of the mousse in there and line it up with a spatula. The edges of the mousse should not reach the top of the shape a little bit. Bake the cake for 25 minutes at 170 degrees. Then let the mousse rest for 5 minutes in the oven turned off. Then remove the mousse cake and set it to cool. The edges of such a cake should remain high, and the middle will be tender and viscous. That's his secret. Once cool downPut the rest of the mixture on top and put the cake in the refrigerator for at least 3 hours. While the cake is cooling, there is time. Combine cream, sugar and vanilla in one container. Hit everything with a mixer to solid peaks. Paint the top with this cream when the cake is completely cold. Decorate chocolate mousse cake is recommended with chocolate crumb or cocoa powder.



Incomparable chocolate mousse cake Maida Hitter Since the recipe uses a certain part of the cake with raw eggs, Maida recommends buying exclusively pasteurized eggs. Yes, they are also raw, but protected from any dangers. Such a product cannot tolerate a variety of diseases and does not threaten human health.