Chocolate Mousse Cake Recipe
Chocolate Mousse Cake is a rich cake with chocolate-wafer crumbs, semisweet-chocolate, coffee powder, orange-flavor liqueur, whipped cream and confectioners€™ sugar along with a chocolate mousse topping. Chocolate Mousse Cake is quite common among bakeries. You can make this yummy Chocolate Mousse Cake by following our easy recipe. Make it for your loved one; it'll taste the best among the rest!
Ingredients
| 1 cup chocolate-wafer crumbs | ||
| Butter or margarine | ||
| 3 12-ounce packages semisweet-chocolate pieces | ||
| 5 eggs, separated, at room temperature | ||
| Coffee powder | 2 Teaspoon | |
| 1/3 cup orange-flavor liqueur | ||
| 2 cups heavy or whipping cream | ||
| Confectioners' sugar | ||
| Chocolate Ruffles | ||
| Rich Chocolate Glaze | ||
Directions
1. In 10" by 3" springform pan, mix chocolate-wafer crumbs and 4 tablespoons softened butter or margarine (1/2 stick). Press mixture onto bottom of pan; refrigerate.
2. Cut 3/4 cup butter or margarine (1 1/2 sticks) into small pieces. In heavy 4-quart saucepan over low heat, heat cut-up butter or margarine and semisweet chocolate pieces until butter or margarine and chocolate just melt and mixture is smooth, stirring constantly. Remove saucepan from heat.
3. In medium bowl, with wire whisk, beat egg yolks and instant-coffee powder until coffee dissolves; beat egg-yolk mixture into melted chocolate mixture; then slowly beat in orange-flavor liqueur.
4. In large bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Fold whipped cream, half at a time, into chocolate mixture.
5. In small bowl, with mixer at high speed, beat egg whites until foamy. Add 1/4 cup confectioners' sugar and continue beating until whites stand in stiff peaks. With rubber spatula, fold beaten whites, half at a time, into chocolate mixture until blended. Pour mixture over crust in springform pan. Cover and refrigerate overnight.
6. Prepare Chocolate Ruffles.
7. Next day, prepare Rich Chocolate Glaze. Remove side of springform pan from cake. Place cake, still on pan bottom, on wire rack over waxed paper. Spread chocolate glaze over top and down side of cake. Refrigerate cake until ready to serve.
2. Cut 3/4 cup butter or margarine (1 1/2 sticks) into small pieces. In heavy 4-quart saucepan over low heat, heat cut-up butter or margarine and semisweet chocolate pieces until butter or margarine and chocolate just melt and mixture is smooth, stirring constantly. Remove saucepan from heat.
3. In medium bowl, with wire whisk, beat egg yolks and instant-coffee powder until coffee dissolves; beat egg-yolk mixture into melted chocolate mixture; then slowly beat in orange-flavor liqueur.
4. In large bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Fold whipped cream, half at a time, into chocolate mixture.
5. In small bowl, with mixer at high speed, beat egg whites until foamy. Add 1/4 cup confectioners' sugar and continue beating until whites stand in stiff peaks. With rubber spatula, fold beaten whites, half at a time, into chocolate mixture until blended. Pour mixture over crust in springform pan. Cover and refrigerate overnight.
6. Prepare Chocolate Ruffles.
7. Next day, prepare Rich Chocolate Glaze. Remove side of springform pan from cake. Place cake, still on pan bottom, on wire rack over waxed paper. Spread chocolate glaze over top and down side of cake. Refrigerate cake until ready to serve.
Chef
