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 ozsweet chocolate (i use the squares.)
1 sticksweet (unsalted) butter, melted (no substitutes)
1 tspvanilla extract
1/8 tsplemon juice or strong black coffee, room temp.
How to Make Chocolate Mousse Cake
- Preheat oven to 325.
Melt chocolate in microwave for or in saucepan on stove. Set aside.
- Beat egg yolks and the 3/4 cup sugar until fluffy and light yellow color. Gradually stir in the chocolate, butter and vanilla. Set this aside too.
- Beat egg whites and juice or coffee (in mixer) until soft peaks appear. Add the 1/4 cup sugar (as little as a tablespoon at a time)! Continue beating until stiff, but not dry. Fold (DO NOT STIR) the egg whites carefully into the chocolate. (Be sure the pan with the chocolate is not still warm; if so, transfer it into a separate bowl before folding.) Pour only 3/4 of the batter into a springform pan and place it in the oven to bake for 35 minutes.
- Cover the remaining 1/4 of batter with plastic wrap or towel and refrigerate.
- Let cake cool completely after its removal from the oven. As it cools, it is supposed to fall.
Remove the sides of the springform pan. Crimp edges with a fairly sharp knife.
- Spread the refrigerated batter over the top of the cake and refrigerate until time to serve.