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Chocolate Fudge Mousse Cake

Date added: November 23, 2007

  • Servings: 1 change
  • Calories per serving: 3,830
  • Prep time: 30
  • Cook time: 30

Ingredients

  • 2/5 cup sugar
  • 1 tbsp liqueur, creme de menthe
  • 2 gram gelatine, dissolved in 1/3 cup water
  • 3/10 cup water
Chocolate Cake
  • 7/10 cup butter, unsalted
  • 7/10 cup cooking chocolate
  • 5 eggs, whole, separated
  • 3/4 cup cocoa powder, unswntd
  • 1 tbsp water
  • 7/10 cup sugar
  • 1 cup nuts, walnuts, black, dried, chpd, crushed
Mousse
  • 2/5 cup butter, unsalted
  • 2/5 cup cooking chocolate
  • 3 eggs, whole, separated
  • 1/4 tbsp cocoa powder, unswntd
  • 1 tbsp water

Recipe Method

To make chocolate cake: melt butter and chocolate together and cool slightly. Beat egg yolks with cocoa and a little water until thick and fluffy. Beat egg whites and add sugar gradually Add melted chocolate mixture to egg yolks and, when combined, add chopped nuts. Fold in egg whites and spoon into a springform pan that has been lined with paper, buttered, and dusted with flour. Bake on the centre shelf of a preheated 180oC oven for 20 to 25 minutes or until the cake pulls away from the side of the tin.
Allow cake to cool in the tin. To make the mousse: follow the same method as the chocolate cake but add liqueur and gelatine at the end. To assemble: remove cake from the tin and place on a large plate. Lightly oil the removable ring of the springform cake tin and replace around the chocolate cake. Pour the chocolate mousse over the cake, cover and refrigerate for at least 12 hours. To serve: unmould chocolate mousse cake from ring and garnish with chocolate rolls or flakes.

Nutritional Facts

Per serving% Daily Value*
Calories 3,830192%
Fat 323g497%
Cholesterol 2,250mg750%
Sodium 566mg 24%
Carbohydrates 221g192%

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