My Chocolate Mousse Cake~ A flourless cake.
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| 1st cake 6/2/11-below updated pics 2/7/18. |
It was a little birthday celebration in May - nothing fancy - I served all beef dogs with sauerkraut - the fancy dinner, well that was served Mother's Day. But you only turn 54 "yikes" once and I wanted to make dessert; lol so the dessert was reserved for my birthday!
My cousin Herb told me of this cake he had and as soon as he got the recipe he said, I was the first person he thought of calling. Then he told my Dad about it, who lives for sweets and he started to mention it often.
I wrote the recipe down and sat it aside until I was ready. When that day came I started looking at the recipe and thought to my self that is a lot of butter - and sugar- and a change is needed since I really wanted to make it! Apparently, as I was writing the recipe out - I was hearing it correct to write it but not thinking of what, if that makes any sense. So I will give you both recipes and I hope you'll at least try one for your special day.
My cousins:
Chocolate Mousse Cake
In a sauce pan and on low heat, stir until smooth;
1 cup white sugar
2 cups butter
1 cup water
1 pound chocolate chips, semi-sweet or bitter sweet
In a large bowl beat together;
8 eggs
Add chocolate mixture to the beaten eggs, pour into a prepared spring form pan (lined with foil and greased). Bake at 350 for 45 - 50 minutes or when toothpick comes out clean.
Here is the recipe I did use:
Flour-less Chocolate Cake
adapted from several ideas :)
Ingredients needed:
10-12 oz semi-sweet, bittersweet or dark chocolate chips*
1/2 cup (1 stick) butter cut in pieces
1 Tbsp. espresso or strong coffee
1/2 tsp. vanilla
6-7 eggs separated into bowls (medium size to mix)
1/4 - 1/3 cup sugar, plus 2-2 1/2 Tbsp of sugar added to egg whites
1. Preheat oven to 350
Butter and dust a spring form pan with raw cacao or cocoa*. I also lined the bottom with parchment paper.
2. In double boiler or saucepan with medal bowl; melt together chocolate, butter and espresso. Stir smooth. Take off heat and stir in vanilla.
3. Mix/cream together egg yokes and 1/4 cup sugar - it should look light and creamy.
5. Combine/ fold together egg yolks with chocolate mixture.
It's virtually impossible to do this a third hand is needed! :)
6. Then fold in half of the egg white - fold in carefully and do not over mix or beat.
Likewise ~
Lightly fold in remaining half until a slight bit of whites are still seen and make sure you pull up mixing through the chocolate that wants to settle at the bottom.
7. Place into prepared pan and bake for about 25 minutes - it should not feel firm as with other cakes.
Cool completely on a wire rack then remove form.
It will shrink down so no worries ~
*I've used both however, with the Ghirardelli 11.5 oz - 60% bittersweet chocolate, I added a little more sugar but not much. (dad - likes milk chocolate or semi. "sugar" lol & yuk!)
Cacao vs Cocoa
I recently made this recipe to celebrate my eldest son's birthday and served it up differently, I melted and drizzled white chocolate over the top and added freshly sliced oranges and Thai basil. I loved the flavor of oranges and Thai basil but the white chocolate was an added sweet I didn't care that much for. Overall it is a decadent rich dessert. 1/2021
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