Chocolate Mousse Cake
- 1 cup sweet butter
- 1 cup sugar
- 1 tsp vanilla
- 8 oz. semi-sweet chocolate (melted & cooled)
- 8 eggs, seperated (use X-Large)
- Melt chocolate in microwave (2 min), stir. Cool.
- Beat egg whites 'til stiff.
- Put butter, sugar, vanilla, chocolate in large mixing bowl;
beat 'til smooth.
- Add yolks, one at a time, to chocolate/butter/etc mix.
- Beat 15 minutes medium (25 minutes low) with mixer. (Yes,
- Mix whites into chocolate-yolk mix; beat til creamy
- Grease (butter) bottom *only* of 9" springform pan.
- Pour 1/4 batter in pan; reserve rest (covered but not
refrigerated) bake cake 30 min at 325 F.
- Let stand 'til cool.
- Spread thin layer raspberry jelly/jam on top. For other
ideas, refer to the Alternative suggestions
- Pour remaining (uncooked) batter on cake. Refrigerate
until ready to use. Can freeze. (Suggest minimum 8 hours
to let it set.)
- Unmold and serve. If desired, grate chocolate (or add
raspberries) onto the top, or plate with a raspberry sauce.
In Step 10 we suggest a thin layer of raspberry. You can also try some
of the following:
- Using a liqueur, such as Chambourd (raspberry) or Grand
Marnier, in the mousse itself or used to soak the cooked
- Using a flavored chocolate chip, such as mint (which may
be too sweet if used alone; I suggest 50% mint and 50%
semi-sweet) or raspberry (a friend said she saw these in her
area, though I've not seen them here; they may be a test
- Using so-called white chocolate in addition to lighten up
the color; perhaps swirling two mousses (one white, one dark)
for the upper portion of the cake
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