By Request

By Betty Shimabukuro

Wednesday, September 23, 1998

By Craig T. Kojima, Star-Bulletin
L'Uraku Restaurant diners seem to prefer the
gelatin-based chocolate mousse, above, over the
dense, "to die for" mocha cake offered
by chef Hiroshi Fukui.

---

Chocolate
as you like it

Mocha cake is for those who
like it rich. If lighter is better,
try chocolate mousse

"The mocha cake at L'Uraku Restaurant is absolutely to die for," says Meredith Prock. "Sure hope you can talk them out of the recipe for it."

Well, apparently not enough people were willing to give their lives for the mocha cake -- it's off the L'Uraku menu.

Chef Hiroshi Fukui said he developed the flourless cake in response to customers' requests for a chocolate dessert. And although it was rich and delicious, patrons preferred something lighter. The cake has been replaced by a chocolate mousse, which Fukui said is doing much better.

Here are recipes for both. They're pretty complicated, so if you want to save yourself the trouble, L'Uraku is at 1341 Kapiolani Blvd. Call 955-0552 for reservations.

The coffee extract in the mocha cake is fairly hard to find. Strawberry Connection (842-0278) sells it but most supermarkets and kitchen specialty shops don't. Strong espresso is a substitute.

Mocha cake

1-1/2 cups sugar, divided
10 eggs
2-2/3 tablespoons water
2 pounds unsalted butter at room temperature
7/8 cup semi-sweet chocolate squares, melted, at room temperature
2 tablespoons coffee extract

Whip 1 cup sugar with the eggs until creamy.

Place water and the remaining 1/2 cup sugar into a pot and bring to a boil. Slowly add this mixture to the egg/sugar mixture. Add the butter, a little at a time. Then add the chocolate and coffee extract.

Chill in the refrigerator to thicken, then pour into individual molds. L'Uraku uses cylindrical molds about 1-1/2 inches in diameter and 3 inches high, but for home use, custard cups or molds about that size will do. Refrigerate until ready to serve. Serves 20.

Approximate nutritional analysis per serving: 460 calories, 42 g fat, 25 g saturated fat, 210 mg cholesterol, 40 mg sodium.*

Chocolate mousse

1 envelope gelatin
2-1/2 tablespoons water
1/3 cup sugar, divided use
1/3 cup cocoa powder
1 cup whole milk
1 egg, separated
3/4 cup whipping cream

Combine gelatin and water until gelatin is thoroughly dissolved.

In a separate pot, combine 1 tablespoon of the sugar with the cocoa and milk, then bring to a boil.

In a mixing bowl, whip another 1 tablespoon of sugar with the egg yolk. Add the gelatin mixture to the hot milk, then pour into the egg-yolk mixture. Strain.

Place mixture over a bowl of ice until chilled.

Whip the whipping cream until peaks form. In a separate bowl, whip the egg white and remaining 3 tablespoons of sugar until stiff peaks form.

Fold 1/4 of the whipping cream into the chilled egg mixture, followed by 1/4 of the egg-white mixture. Repeat this three times, until everything is combined well, but do not over-mix.

Refrigerate in a bowl or pan 1-2 hours before serving. Serve with an ice-cream scoop. Serves 4-6.

Approximate nutritional analysis per serving: 300 calories, 21 g fat, 12 g saturated fat, 125 mg cholesterol, 70 mg sodium.*

Speaking of desserts

Rana, one of our e-mail correspondents, is looking for Uncle Kimo, as in Uncle Kimo's malassadas and puffasadas (malassadas with cream filling). Uncle Kimo used to sell these from the parking lots at Times in Waimalu and Waipahu, Rana says, but has moved on. Anybody know Uncle Kimo's secret, or where he is now?

And Genie Kauhane is searching for the ice-cream-making technique where you place the ingredients and some ice into a coffee can and let the kids roll it around on the floor until the cream turns into ice cream.

Finally, in keeping with the coffee-flavored theme of today's recipes, does anyone out there know how to make coffee-flavored Chex Mix? Celise Nakakura is in need of the recipe and it's not one of the official Chex mixes.

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.