Best Chocolate Walnut Mousse Cake Recipes

FLOURLESS CHOCOLATE-WALNUT TORTE

Steps:

• Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
• Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
• Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
• Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

CHOCOLATE MOUSSE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
• In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
• Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
• Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

CHOCOLATE-WALNUT MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter the bottom and sides of an eight-inch springform pan.
• Scatter the walnuts on a baking sheet and place in the oven. Bake until lightly browned and crisp, stirring occasionally, about 10 minutes. Let cool. Set aside eight of the largest pieces for garnish. Chop the rest into small pieces.
• Put the chocolate squares and butter in a saucepan and set the saucepan in a skillet of simmering water. Keep the water at a simmer. Stir the chocolate and butter until the chocolate squares are melted.
• Whisk the egg yolks and sugar in a mixing bowl and beat until the mixture is light and lemon-colored.
• Add the chocolate mixture to the egg mixture, stirring to blend well.
• Beat the egg whites until stiff but not brittle. If the whites are too stiffly beaten, they will not fold in properly.
• Add half the egg whites to the chocolate mixture, and beat. Using a rubber spatula, fold in the remaining whites and the chopped walnut pieces.
• Pour three-quarters of the mixture into the prepared pan. Reserve the remaining chocolate mixture for the frosting.
• Place the pan in the oven and bake for 50 minutes to one hour. The cake is done when a knife, straw, toothpick or cake tester inserted in the center of the cake comes out clean.
• When the cake is done, transfer it to a rack. Let it stand about 10 minutes. Remove the rim from the springform pan. Cool the cake thoroughly.
• Spoon a portion of the reserved chocolate mixture around the sides of the cake, smoothing it over. Build it up slightly around the top of the cake. Add the remaining mixture to the top of the cake and smooth it over.
• Hold a small sieve over the cake and spoon the cocoa into it. Sprinkle it evenly over the top of the cake. Chill briefly.
• Add the confectioners' sugar to the sieve and sprinkle it over the cocoa. Decorate with the reserved walnuts and the violets.