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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Mousse Cake Recipe

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This recipe for Chocolate Mousse Cake is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cake
Ingredients:  
Ingredients:  
7 ounces semi-sweet chocolate
¼ pound unsalted butter
7 pasteurized eggs, separated
1 cup sugar
1 teaspoon vanilla
⅛ teaspoon cream of tarter
Chocolate leaves
Directions:
Directions:
Preheat oven to 325°F. In a small saucepan, melt chocolate and butter over low heat. In a large bowl, beat egg yolks and ¾ cup of sugar until light and fluffy, about 5 minutes. Gradually beat in warm chocolate mixture and 1 teaspoon vanilla. In another large bowl, beat egg whites and cream of tarter until soft peaks form. Add ¼ cup sugar, 1 tablespoon at a time. Continue beating until stiff. Fold egg whites carefully into chocolate mixture. Pour ¾ of the batter into an ungreased 9 by 3-inch springform pan. Cover remaining batter and refrigerate. Bake the cake for 35 minutes. Remove from oven and cool completely. Place on serving plate and fill with the reserved batter. Decorate cake with whipped cream and chocolate leaves.
 

Chocolate Leaves
Ingredients:  
Ingredients:  
2 ounces bittersweet, semi-sweet, or white chocolate, chopped
10 assorted sizes of leaves, wiped clean
Directions:
Directions:
Line large baking sheet with parchment paper. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf or dip leaf in the chocolate, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate, if necessary, to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.
 

Whipped Cream
Ingredients:  
Ingredients:  
½ cup heavy cream
⅓ cup sugar
1 teaspoon vanilla
Directions:
Directions:
Make whipped cream by beating cream with sugar and vanilla. Whisk just until the cream reaches stiff peaks.
Personal Notes:
Personal Notes:
Use pasteurized eggs for food safety. Information on making your own pasteurized eggs is in the Vegetables and Vegetarian Dishes section.

 

 

 

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