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awesome chocolate mousse cake

★★★★★ 1
a recipe by
Kathie Carr
North Liberty, IN

Decadent and rich. This cake is one my Mother made in the early 1980's. If you love chocolate this is for you! I am allergic to nuts so made the one in the picture without the hazelnuts. And I miss them. They add so much to the recipe and are so good. The chocolate whipped cream can be used for lots of things and is not hard to make.

★★★★★ 1
serves 16
prep time 20 Min
cook time 35 Min

Ingredients For awesome chocolate mousse cake

  • 1 c
    whole hazelnuts (4 ounces)
  • 3 Tbsp
    butter, melted
  • 2 pkg
    (8 ounces) semisweet chocolate chips
  • 1 c
    whipping cream, divided
  • 6
  • 1 tsp
    vanilla extract
  • 1/3 c
    all purpose flour
  • 1/4 c
  • 1/2 c
    whipping cream
  • 1/2
    square semisweet chocolate (1/2 ounce)

How To Make awesome chocolate mousse cake

  • 1
    Awesome Chocolate Mousse Cake: Preheat oven to 325 degrees. Butter a 9 inch spring-form pan. In a blender or food proessor grind hazelnuts coarsely. You should have about 1 1/4 cups. Stir together ground hazelnuts and melted butter. Press mixture on bottom and 1 1/4 inches up the sides of the spring-form pan.
  • 2
    In a medium saucepan melt semi-sweet chocolate chips. Stir in 1/2 cup whipping cream. In a mixer bowl beat eggs and vanilla on low until well mixed. Add flour and sugar. Beat on high for about 10 minutes. Mixture should be thick and lemon colored.
  • 3
    In a small mixing bowl beat the 1/2 cup remaining whipping cream just until soft peaks form. Stir about 1/4 of the yellow egg mixture into the chocolate mixture. When combined fold remaining yellow egg mixture into chocolate mixture. Then carefully fold in whipped cream. Spoon into prepared spring-form pan.
  • 4
    Bake at 325 degres for 30-35 minutes. The center of this cake will still be slightly soft. Remove from oven and cool on wire rack for 3-4 hours. Serve at room temperature or cold. Store in any leftovers refrigerator.
  • 5
    Chocolate Whipped Cream: In a small saucepan melt chocolate with whipped cream. Stir continuously and be sure all chocolate flecks are melted and combined with cream. Pour into a small mixer bowl and refrigerate for several hours until really cold.. Just before serving remove from refrigerator and whip mixture until stiff peaks form. Use to garnish cake.

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