Chocolate Mousse Cake~

Recipe courtesy of Sue Thomson

 

Two 3 ounce packages of ladyfingers

18 ounces semisweet chocolate, chopped

1/4 cup powdered sugar

7 egg yolks (pasteurized eggs preferred)

5 egg whites

1 1/2 teaspoons vanilla

 

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla

Raspberries or chocolate curls to garnish

 

Split ladyfingers and arrange on the bottom of a 9 x 5 x 3 inch loaf pan lined on all sides with either parchment or non-stick foil.  Trim ladyfingers to fill any empty spots.  Set aside.


Melt chocolate with 3 tablespoons of water in microwave. Start, stop and stir at 30 second intervals till chocolate is melted and smooth.  Mixture will be thick.  Stir in powdered sugar, egg yolks and vanilla.  Beat till smooth.  Allow to cool.

 

Beat the egg whites till soft peaks form.  Mix some of the whipped egg whites into chocolate mixture, then fold and mix in the rest till completely combined.  Spread half of this chocolate mousse over ladyfingers, then place a second layer of ladyfingers over mousse.  Top with remaining mousse and then another layer of ladyfingers.  Cover with foil or plastic wrap. Chill at least 6 hours or overnight.

 

To serve, whip heavy cream with powdered sugar and vanilla. Invert pan onto a serving plate and remove foil or parchment.  Frost cake with whipped cream and garnish with berries or chocolate curls.


Serves 8-10.

Comments