Return to Content

Chocolate Mousse Cake

Chocolate Mousse Cake
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 10.

The best French chef we ever worked with gave us this recipe.

Ingredients:

  • 12 ounces semisweet chocolate morsels
  • 3 tablespoons water
  • 3 tablespoons confectioners' sugar
  • 7 eggs, separated
  • 1 teaspoon vanilla
  • 24 ladyfingers
  • 3 tablespoons light rum
  • 2 cups heavy cream, whipped
  • 1/2 square unsweetened chocolate curls

Instructions:

Melt chocolate morsels with water in a double boiler. Add the sugar and mix well; cool slightly. Add the egg yolks and mix well. Cool slightly. Add the vanilla. Beat the egg whites until stiff and fold into the mixture.


Line the sides and bottom of a 9x5x2-3/4-inch loaf pan with transparent wrap. Place a row of ladyfingers (unsplit), very close together, along the bottom of the pan. Sprinkle with 1/3 of the rum and pour on half of the chocolate mixture. Repeat. Finish with a third layer of ladyfingers sprinkled with rum. Chill for 24 hours.


To serve, turn upside down on a chilled platter; remove the plastic wrap carefully. Cover the sides and top with whipped cream. Spread the top with chocolate curls. Serve in slices.

Updated Wednesday, July 25th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2