CHOCOLATE MOUSSE CAKE

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Chocolate Mousse Cake image

This is very rich. For chocolate Lovers.Topped with fresh berries and a touch of whipped cream. Or simply dust with powdered sugar. The picture show the process of making this sinfull cake. First picture is Step #2. Second Picture is step #4. Third Picture is step #12. Fourth is batter in prepared pan step #13. Fifth picture is the cooked cake as you see it it is to be sunken in.For this is a very dense rich cake and once you top it with fresh berry and a dallop of whipped cream you`ll know what I mean! Sixth is the final cake topped with berries of you choice or whats in season.

Provided by Rita1652

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 cup water
1/2 cup sugar
1/2 cup corn syrup
1/4 cup flour
12 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup cold sweet butter
4 eggs, at room temperature,separated yolks lightly beaten white whipped to form soft peaks
1 cup whipping cream, whipped to form soft peaks
raspberries or blackberry (or mix)
fresh whipped cream

Steps:

  • Grease 9-inch springform pan line with parchment paper grease and flour paper.
  • Stir water, sugar, corn syrup and flour in heavy saucepan.
  • Cook on low heat until sugar is dissolved, stirring constantly.
  • Add chocolate, vanilla and salt.
  • Continue cooking until chocolate is completely melted stirring constantly.
  • Remove from heat.
  • Add butter; stir until melted.
  • Transfer mixture to large bowl.
  • Refrigerate 15 minutes or until mixture has somewhat cooled, stirring occasionally.
  • Add egg yolks to chocolate mixture; stir with wire whisk until well blended.
  • Gentle fold in egg whites.
  • Fold in whipped cream.
  • Spoon into prepared pan.
  • Place pan in larger baking pan, then place on center rack in oven.
  • Carefully pour boiling water into larger pan to come halfway up side of springform pan.
  • Bake at 350°F for 50 minutes or until mixture is just set.
  • Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Cover top with plastic wrap; refrigerate 4 hours to overnight.
  • Center will fall. A prefect bowl for berries!
  • Garnish with fresh berries and whipped cream.

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