The best delicious Double Chocolate Threat Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Chocolate Threat Mousse Cake recipe today!
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1/3 c Unsalted butter
2 Squares unsweetened
-chocolate
1 c Sugar
2 Eggs; beaten well
2/3 c Unbleached flour
1/2 ts Baking powder
1/4 ts Salt
1 ts Vanilla
1 c Heavy cream; for frosting
CHOCOLATE MOUSSE FILLING
1 1/2 lb Semisweet chocolate
1/2 c Strong coffee
3 Eggs; separated
1/2 c Coffee liqueur
1/2 c Heavy cream
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 3 Aug 93 15:24:25 CDT
Preheat oven to 350 degrees. Grease and flour an 8- or 9-inch square
baking pan. Set aside. Melt butter and chocolate over low heat or in the
top of a double boiler over hot water. Remove from heat, add sugar and
eggs, mix well. Sift together the flour, baking powder and salt. Stir into
the chocolate mixture. Add the vanilla and pour the mixture into the
prepared pan. Bake at 350 degrees for 25-30 minutes, until cake is baked
but still very moist. Then cool. Remove the cake from the pan and cut into
strips wide enough so they can line most of the side of a 2-quart souffle
dish or charlotte mold. Cut strips through center to separate into two
thinner halves. Lin the bottom and sides of diesh with the strips. Don’t
worry about piecing; the spaces won’t show. Spoon the mousse filling into
the cake-lined dish. Wrap the dish well, and chill overnight in the fridge
or freezer. To serve, first defrost the cake, if frozen. Remove it from
the pan, first loosening the sides with a knife, then dipping the pan
partly into hot water to loosen the cake so it can be turned outonto a
serving plate. Whip the cup of heavy cream until stiff and decorate top
and parts of sides with cream. Serve in small slices.
Chocolate Mousse Filling: Melt the chocolate with the coffee over low heat
or in top of double boiler over hot water. Remove from heat. Beat the
yolks until pale in color, and stir them into chocolate. Stir in the coffee
liqueur. Cool. Beat egg whites until stiff but not dry. Whip 1/2 c.
cream until stiff. Fold the whites an the cream into the chocolate mixture.
Yield:
12 servings.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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