Chocolate Mousse Cake
It is made in a springform pan, and is very decadent. A small piece goes a long way; but boy, is it yummy!!!
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- 1 lb
- bakers semi-sweet chocolate squares
- egg yolks
- egg whites, room temp
- 2 c
- whipping cream
- 6 Tbsp
- powdered sugar
- 3 c
- chocolate wafer cookies, crushed
- 1/2 c
- sweet butter, melted
NOTE: THIS RECIPE CAN EASILY BE MADE GLUTEN FREE/WHEAT FREE BY SIMPLY SWAPPING GF COOKIES/CRUMBS FOR REGULAR CHOCOLATE WAFERS CRUMBS. THE CAKE WILL STILL BE DELICIOUS!
In a large bowl. mix cookie crumbs with melted butter. Press on bottom and half way up sides of a 10 inch springform pan. Set aside.
Melt chocolate in a double boiler - cool;
Add whole eggs - mix well; (mix by hand)
Add yolks until well blended; (mix by hand)
Whip cream with powdered sugar; (use elec. mixer)
Beat egg whites until stiff - not dry; (elec. mixer)
Fold cream and egg whites into melted chocolate; (by hand)
Pour into crust and chill overnight.
3When ready to serve cake, run a thin knife between the crust and the side of the pan to loosen the cake. Then remove the sides. We always topped the mousse with fresh whipped cream just before serving. Enjoy!!