Chocolate Mousse Cake 1977 Recipes

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

Steps:

• Butter a 9 inch spring form pan.
• Combine hazelnuts and the three tbsp.
• melted butter together.
• Press onto bottom and up sides about 1 1/2 inches.
• Set aside.
• Preheat oven to 325 degrees F.
• In a med.
• saucepan combine the 1 cup whipping cream and the 16 oz.
• chopped chocolate.
• Cook and stir over med.
• heat until chocolate is melted.
• Remove from heat.
• Cool to lukewarm.
• In a large mixer bowl, combine the 6 eggs and vanilla, beat well.
• Add the flour and sugar.
• Beat 10 minutes now until thick.
• Stir about 1/4 of the egg mixture into the chocolate mixture.
• The fold all the remaining chocolate mixture into the egg mixture.
• Turn into the nut lined pan.
• Bake 325 degrees for 40 minutes or until cake is lightly puffed on the outer 1/8 edge.
• Cool on a wire rack for 25 minutes.
• Remove sides of pan.
• Cool completely four hours.
• Before serving garnish with chocolate whipped cream.
• Serve at room temperature.
• To store cover and chill.
• Let stand at room temperature 30 minutes before serving.
• Chocolate whipped cream: In a saucepan place last 1/2 cup whipping cream and 1/2 square chocolate.
• Melt together.
• Remove.
• Place in fridge and cool thoroughly.
• At serving time beat whipping cream until thick, can add a tbsp.
• corn syrup to this to help stablize it.

Steps:

• Preheat the oven to 400 degrees F. Add instant coffee to melted butter. Set aside.
• Beat the egg whites until stiff, set aside. Beat the egg yolks until lemon colored in an upright mixer. Add the sugar to the egg yolks and beat until combined. Add the brandy, vanilla, melted butter, and chocolate. Add the flour, just to combine. Fold in the egg whites and walnuts.
• Pour into a greased and floured 9-inch springform pan and bake about 20 minutes. Center will be soft. Serve with whipped cream.