Intense Chocolate Mousse Cake Recipes
INTENSE CHOCOLATE MOUSSE CAKE
There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
- In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
- Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
- Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.
CHOCOLATE MOUSSE CAKE IV
Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
Provided by Stephanie
Categories World Cuisine Recipes European French
Time 2h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
- In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
- Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
- Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g
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