Recipe#4041

Title: Chocolate Mousse 07

Newsgroups: rec.food.recipes 
 Subject: Chocolate Mousse Cake 
 Message-ID: Q19T1HA@taronga.com 
 Date: Tue, 3 Aug 93 15:24:25 CDT 

1/3 c unsalted butter
 2 squares unsweetened chocolate
 1 c. sugar
 2 eggs, beaten well
 2/3 c. unbleached flour
 1/2 tsp. baking powder
 1/4 tsp. salt
 1 tsp. vanilla
 Chocolate mousse filling (see below)
 1 c. heavy cream, for frosting
 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
 1 1/2 pounds semisweet chocolate
 1/2 c. strong coffee
 3 eggs, separated
 1/2 c. coffee liqueur
 1/2 c. heavy cream
 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.