Two color chocolate mousse cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 8 | ounces | Semisweet chocolate bars |
| ½ | cup | Sugar |
| 1 | teaspoon | Nescafe |
| 6 | Eggs | |
| 8 | ounces | Semisweet chocolate bars |
| 1 | teaspoon | Nescafe |
| ¼ | cup | Butter |
| 1 | tablespoon | Cognac |
| Filling | ||
| 2 | cups | Creme fraiche |
| 5 | tablespoons | Grand Marnier |
| 1 | pack | Gelatine |
| Topping | ||
| 6 | ounces | Semisweet chocolate |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Karo |
Directions
CAKE
MOUSSE
CAKE: 1. Melt chocolate . Add Nescafe 2. Whip egg yolks with sugar and always beating add chocolate. 3. Whip egg whites and fold into chocolate.
4. Bake in a buttered ( sprinkled with flour) 25" round pan. Pre heated oven 35 F for 15 minutes.Let cake cool, unmold . The Mousse: 1. Melt chocolate with coffee and butter 2. Whip egg yolks until they are a lemony color. Always beating add melted chocolate to combine. 3. Beat egg whites until they form soft peaks and fold them into the chocolate mixture. Add the cognac. Chill. Second Layer: 1. Chill the cream.,bowl and spatulas. 2.
Whip the cream with 1 cup sugar until very fluffy. Be careful not to overbeat. 3. Dissolve the gelatine in ¼ cup orange juice. 4. Stir cooled gelatine into cream. Stir in Grand Marnier Assembling: Cut the cake in half horizontally. Spread the cream and chill 2 hours. Spread the mousse on top of the cream and freeze. Make icing: Melt butter with chocolate and Karo.
Spread on top of frozen cake.
Do it all using the ring of a springform pan, which will be removed just before icing the cake. You may serve it with a raspberry sauce.
You can also makee them individually without the icing. In this case you can use English muffin rings to assemble the dessert, Per serving: 273 Calories; 15g Fat (54% calories from fat); 6g Protein; 22g Carbohydrate; 199mg Cholesterol; 123mg Sodium Recipe by: Miriam Podcameni Posvolsky Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.