Chocolate mousse cake 1

Yield: 10 Servings

Measure Ingredient
7 ounces Semisweet chocolate
¼ pounds Butter or margarine
⅛ teaspoon Cream of tartar; *
7 \N Eggs; separated
1 cup Sugar
1 teaspoon Vanilla

* If you can't find K for P cream of tartar, use ½ tsp lemon juice.

Preheat oven to 325F. Melt chocolate and butter over low heat. Beat egg yolks and ¾ c. sugar until very light and fluffy. Gradually beat in chocolate mixture and vanilla. Beat egg whites with cream of tartar until soft peaks form. Add remaining ¼ c. sugar, and continue beating until stiff. Fold carefully into chocolate mixture. Pour ¾ of the batter into an ungreased 9 inch springform pan. Cover and refrigerate remainder. Bake 35 minutes, then remove and cool. (Cake will drop as it cools.) Remove outside ring. Lightly stir refrigerated batter to soften. Spread on top of cake. Frost with whipped cream, if desired. Top with chocolate leaves as garnish. Refrigerate several hours.

Recipe by: Net

Posted to JEWISH-FOOD digest Volume 98 #011 by Annice Grinberg <VSANNICE@...> on Jan 07, 98

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