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Dave's Garden Cookbook: CHOCOLATE Mousse Cake (for Marcia Geiger)

The 2001 Dave's Garden Cookbook

CHOCOLATE Mousse Cake (for Marcia Geiger)

By mystic

Category: Cakes, Cheesecakes and Icings

  Ingredients  
Read notes first for tips and recipe changes

1 3/4 cups whole hazelnuts
3 TBS butter melted
---------------
2 8-ounce packages semi-sweet chocolate squares, cut up
1 cup heavy whipping cream
6 eggs
1 tsp vanilla
1/3 cup all-purpose flour
1/4 cup sugar

  Instructions  
Butter a 9-inch spring form pan. Place the hazelnuts in a processor and process until coarsely ground. Stir together with the margarine and press onto bottom and UP 1 1/2 inches up the side of the pan.

NOTE: Instead of the nuts and margarine, you can substitute 15-18 regular Oreo cookies that have been processed (entire cookie) into fine crumbs and press that into pan. At this time bake the crust at 350 degrees for 3 minutes to set the crust, then cool before filling.

NOTE: I cover the bottom of the spring form with foil, folding it under before snapping it into place,then butter it, then after it bakes, cools and sets up, I can just slide it over cake cardboard round or plate

NOTE: When using the mixture, I make a tent over the bowl (and skirting the beaters to keep from splashing all over and losing 1/4 cup of batter.

NOTE: This cake needs to be cooled for at least 8 hours before cutting, a bread knife is useful to keep quartering the cake into the size slices you want, a little piece goes a long way


In medium saucepan combine semi-sweet chocolate and whipping cream; cook and stir over low heat till chocolate is melted. Remove from heat.
In a large mixer bowl, beat eggs and vanilla-on low speed,until well mixed. Add flour and sugar and beat on high for 10 minutes or till slightly thick (this is where the tent comes in handy). Stir about 1/4 of egg mixture into the chocolate mixture to lighten. Then fold all chocolate mixture into remaining egg mixture. Turn into pan.
Bake in a 325 oven about 40 minutes or till cake is slightly puffed on the outer 1/3 of the top. The center will still look and be slightly soft and wiggly. Cool on wire rack for 20 minutes, Remove sides of pan and cool completely. This cake can be frozen

  Extra Notes  
The chocolate mousse cake was out of a holiday magazine, but the name was not on the bottom of the page,the
Oreo alternative was from my chocolate teacher-Glee Brecher of Madison WI.
I am submitting this recipe for Marcia Geiger.


» Click here to print this recipe


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