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Chocolate Mousse Cake

lpellegr

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lpellegr Collaborator
lpellegr
Posted

This was in tonight's paper, in the vegetarian cooking column, and it just happens to be gluten-free as well as decadent. It says to use baking chocolate with 70% cocoa. Here's the description: "a crisp, crackling crust over a layer of brownie-like dough that concealed an almost molten chocolate center." Also described as "a tiny bit gooey". Not that we mind that. If you try it, tell me how it turns out!

1T ground almonds, plus extra to dust the pan

10-1/2 oz dark chocolate

1-1/2c sugar

1-1/4 sticks unsalted butter

pinch of salt

5 large eggs

confectioner's sugar (optional)

Preheat oven to 350. Lightly spray an 8" or 9" springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside.

In a double boiler set at a low simmer, melt the chocolate, butter, and sugar, stirring frequently. Remove from the heat.

In a medium bowl, beat the eggs and ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.

Remove the side of the pan and let the cake cool completely. Dust with confectioner's sugar if desired. Makes 10 servings.

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ebrbetty Rising Star
ebrbetty
Posted

sounds yummy, hubby would love it if he wasn't on a dirt lol

NicoleAJ Enthusiast
NicoleAJ
Posted

Fantastic!!!! Thank you so much for posting this recipe. I made it for my boyfriend's birthday party, and I got rave reviews from everyone who ate it. My only regret was letting my boyfriend take a few bites of mine after all of the pieces were gone. It's very rich, so stock up on milk, and don't cut a piece that's too big. In addition the outer crust gets a little too crusty if it sits out for too long, so do try to cook it not too long before serving (long enough to fully cool though). The description wasn't lying when it referred to the "molten chocolate center"!

lpellegr Collaborator
lpellegr
Posted
  • Author

I finally got around to making this last night and served it today. It was unbelievably good. Everyone who tried it picked up a piece, put it in their mouth, then a look of bliss came over their faces and they all said Oh. My. God. This is sooo good. You can melt the chocolate in the microwave to make it even easier.

NicoleAJ Enthusiast
NicoleAJ
Posted

Back by popular demand, I made this cake again. This time I was sure to whip the eggs for 8 minutes, which made it really light and moussy--even better than it was the first time. It sunk a little in the middle, but oh well--it tastes delicious. Try this addition.

Ingredients

2 pagkages of 12 oz frozen raspberries

2/3 cups sugar

1/4 cup water

Bring ingredients to a slow boil, stirring frequently. Puree and then strain out the seeds. Serving this hot over or next to the cake is unreal!

  • 1 month later...
AndreaB Contributor
AndreaB
Posted

This sounds fabulous. As a former chocoholic turned caroboholic. If I can find chocolate without soy lecithin in it I will try it.

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