CHOCOLATE VELVET MOUSSE CAKE

Chocolate Velvet Mousse Cake image

Number Of Ingredients 11

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1 pound semisweet chocolate
2 whole eggs
4 egg yolk
2 cups heavy cream
6 tablespoons confectioners' sugar
1 cup egg white
1/4 cup grated white chocolate
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Crust:
1 (9-ounce) box chocolate wafers
1 1/2 cups butter, melted

Steps:

Melt semisweet chocolate in double boiler over simmering water. Cool slightly. Add whole eggs and yolks and mix thoroughly. Whip cream with sugar until stiff. Whip egg whites to medium-stiff peaks. Gently fold whipped cream and egg whites alternately into melted chocolate mixture. Crust: Crush chocolate wafers in food processor. Add melted butter and combine. Press mixture into bottom of a 10-inch springform pan. Top with chocolate mousse. Refrigerate for 2 hours. Top with grated white chocolate. Variation: Egg substitute can be used in place of whole eggs, 4 cups Cool Whip instead of heavy cream, and 1/2 the amount of white chocolate and butter.

Nutrition Facts : Nutritional Facts Serves