If you didn’t get your fill of chocolate over Valentine’s Day and Presidents’ Day weekend, this decadent Chocolate Mousse Cake recipe will do the trick! It’s delicious with my Secret Blend Red Wine and perfect for sharing with girlfriends or someone special. Or, if you decide not to share and keep this dessert YOUR secret, we promise not to tell…
CHOCOLATE MOUSSE CAKE
8 vanilla wafers, finely crushed
8 oz semisweet chocolate, cut in pieces
1/4 c boiling water
1 T instant coffee powder
8 egg yolks
2/3 c sugar
4 egg whites
a pinch of salt
1 1/4 c whipping cream
1 T confectioners’ sugar
1/4 t vanilla
Preheat oven to 350º. Butter a 9-inch springform pan & coat with cookie crumbs. Place chocolate in double boiler. Add boiling water to coffee & pour over chocolate. Cover & set over hot, not boiling, water. When chocolate has melted, beat in vanilla. Cool, uncovered.
With an electric mixer, beat egg yolks until pale & thick. Beat in sugar. Add cooled chocolate. Mix well and divide into two bowls.
In a clean bowl, whip egg whites with salt until stiff and fold into one of the bowls of chocolate. Pour into prepared cake pan, leveling top with a spatula.
Bake for 25 minutes. Cool in the pan on a wire rack. The center will fall, leaving plenty of space for the filling. When completely cool, remove to serving platter.
Whip the cream, reserving 1/4 cup for decorations. Fold into chocolate mixture. Fill cake & level. Mix reserved cream with confectioner’s sugar & vanilla. Pipe rosettes or use decorations of your choice on top of cake. Chill.