"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Mousse Cake, by Irene Oppenheimer, is from The Kleinman Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Irene Oppenheimer Added: Wednesday, October 15, 2008
1# semisweet chocolate (Ghiradelli) 8 oz butter 8 eggs (ex-large) separated 1 1/4 cup sugar
Melt chocolate and butter together then cool. Add 3/4 cup egg yolks to cooled chocolate mixture and fold in 1/2 cup beaten egg whites. Prepare springform pan by placing buttered wax paper that has been sprinkled with potato starch in the bottom of pan. Bake 2/3 of batter at 350F for 25 min. Chill 1/3 of batter then remove from refrigerator and allow to come to room temperature. Ice the cake with the cooled batter. Refrigerate and serve at room temperature with raspberry sauce.
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