A recipe clipped from an Atlanta newspaper years ago. Please use good quality chocolate (Hershey's baking chocolate is a no no). And you'll need a 9 x 3 inch springform pan (the kind you'd use for making a cheesecake).
Chocolate Mousse Cake
Ingedients:
7 ounces semi-sweet chocolate
1/4 pound butter
7 eggs, separated (for older recipes such as this, I buy only large eggs and pick out the smallest ones from
the box; have found that today's eggs are much bigger and there's more white which makes the mousse
less chocolately. I have, if the eggs seem to have lots of white, used only 6 whites)
1 cup sugar (divided into 3/4 cup and 1/4 cup)
1/8 teaspoon cream of tartar
Melt chocolate and butter.
Beat egg yolks with 3/4 cup sugar for 5 minutes
Stir in warm chocolate/butter mixture
Beat egg whites with 1/4 cup sugar and cream of tartar until stiff (I usually beat egg whites until
foamy and then add cream of tartar and gradually beat in sugar)
Stir a small spoonful of whipped egg whites into chocolate mixture then gently fold remainder of egg whites into chocolate/butter mixture
Pour 3/4 of this chocolate/eggwhite mixture into 9 inch springform pan. Cover the remaining 1/4 and refrigerate.
Bake at 325* for 35 minutes . Remove from oven and cool completely. Remove outside ring of springform pan. Top will be cracked and crumbly looking but not to worry.
Take the remaining mousse from fridge and gently spread over top of cake. Refrigerate while making frosting.
Whipped Cream Frosting:
1 cup heavy whipping cream
1/3 cup powdered or confectioners sugar
1 teaspoon vanilla
Whip cream until it begins to thicken. Add sugar and vanilla and beat until stiff. Don't overbeat or you'll have the beginnings of butter. Spread frosting over top of cake.
You can decorate cake with chocolate leaves. Wash and dry stiff leaves (holly, for example). Melt 1/4 cup chocolate chips with a teaspoon of butter and a teaspoon of honey. Spread warm mixture on leaves. Set on plate. Place in fridge until cool. Carefully peel leaf away from chocolate.
Chocolate Mousse Cake
Ingedients:
7 ounces semi-sweet chocolate
1/4 pound butter
7 eggs, separated (for older recipes such as this, I buy only large eggs and pick out the smallest ones from
the box; have found that today's eggs are much bigger and there's more white which makes the mousse
less chocolately. I have, if the eggs seem to have lots of white, used only 6 whites)
1 cup sugar (divided into 3/4 cup and 1/4 cup)
1/8 teaspoon cream of tartar
Melt chocolate and butter.
Beat egg yolks with 3/4 cup sugar for 5 minutes
Stir in warm chocolate/butter mixture
Beat egg whites with 1/4 cup sugar and cream of tartar until stiff (I usually beat egg whites until
foamy and then add cream of tartar and gradually beat in sugar)
Stir a small spoonful of whipped egg whites into chocolate mixture then gently fold remainder of egg whites into chocolate/butter mixture
Pour 3/4 of this chocolate/eggwhite mixture into 9 inch springform pan. Cover the remaining 1/4 and refrigerate.
Bake at 325* for 35 minutes . Remove from oven and cool completely. Remove outside ring of springform pan. Top will be cracked and crumbly looking but not to worry.
Take the remaining mousse from fridge and gently spread over top of cake. Refrigerate while making frosting.
Whipped Cream Frosting:
1 cup heavy whipping cream
1/3 cup powdered or confectioners sugar
1 teaspoon vanilla
Whip cream until it begins to thicken. Add sugar and vanilla and beat until stiff. Don't overbeat or you'll have the beginnings of butter. Spread frosting over top of cake.
You can decorate cake with chocolate leaves. Wash and dry stiff leaves (holly, for example). Melt 1/4 cup chocolate chips with a teaspoon of butter and a teaspoon of honey. Spread warm mixture on leaves. Set on plate. Place in fridge until cool. Carefully peel leaf away from chocolate.
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