Chocolate Mousse Cake
I can't remember where I got it but have been making it for years.
I do remember the first comment I heard when my husband took his first bite, "You outdid yourself with this dessert!"
I made it for a Passover seder since it requires no flour or rising agent.
It is rich yet light enough to serve after a heavy meal.
I did not know what to type in for the prep time since it requires refrigeration before being ready to serve cold. Don't worry that the eggs are raw as they are added to hot food that cooks t
- 7 oz
- sweet chocolate (i use the squares.)
- 1 stick
- sweet (unsalted) butter, melted (no substitutes)
- 3/4 c
- 1/4 c
- 1 tsp
- vanilla extract
- 1/8 tsp
- lemon juice or strong black coffee, room temp.
Melt chocolate in microwave for or in saucepan on stove. Set aside.
Remove the sides of the springform pan. Crimp edges with a fairly sharp knife.