BITTERSWEET CHOCOLATE MOUSSE CAKE
Number Of Ingredients 1
Steps:
- for the chocolate cookie crust: 1 1/2 (6.3 oz/180 g) chocolate wafer crumbs 4 tablespoons (2 oz/57 g) unsalted butter, melted for the bittersweet chocolate mousse filling: 1 pound (454 g) bittersweet chocolate, coarsely chopped 3/4 cup (160 ml) whole milk 2/3 cup (4.6 oz/132 g) granulated sugar 1 teaspoon instant espresso powder pinch of salt 1 1/2 teaspoons vanilla extract 2 1/2 cups (600 ml) heavy cream make the crust: butter the bottom of a 9 x 3-inch springform pan. in a medium bowl, stir together the cookie crumbs with the melted butter until combined. pat the crumb mixture onto the bottom of the pan in an even layer. refrigerate the crust while you make the mousse. make the mousse: place the chocolate in the bowl of a food processor and process just until finely ground. (leave the chocolate in the processor.) in a small saucepan, combine the milk, sugar, espresso powder, and salt and cook over medium heat, stirring frequently, until the sugar dissolves and the milk comes to a boil. with the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. scrape down the sides of the bowl, add the vanilla extract, and process until blended. scrape the mixture into a large bowl and let cool. in the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until soft peaks form. using a rubber spatula, gently fold one-third of the whipped cream into the chocolate mixture. fold in the remaining cream until completely blended. scrape the mousse onto the crust and spread it into an even layer. refrigerate the cake for at least 3 hours. unmold the cake: run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary. remove the side of the springform pan. if necessary, run a small metal spatula around the side of the cake to smooth any rough patches.
- I did not do the espresso
- I sprayed bottom of pan with Pam Organic canola spray.
- I did the cream with a handheld, finishing with Rosle whisk.
- Chocolate takes about 40 min to cool before can whip cream.
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Nadia Tanjid
[email protected]I followed the recipe exactly and my cake turned out perfectly. It was so easy to make and it tasted even better than it looked.
Carlos Diaz
[email protected]This cake was easy to make and it turned out delicious. I would definitely recommend it to anyone who loves chocolate mousse.
Gighh Vcjhh
[email protected]I'm not a fan of chocolate, but I really enjoyed this cake. The mousse was light and airy, and the cake was moist and flavorful.
Sanjip Saphi
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it! The chocolate mousse was especially popular.
Christ Anzley
[email protected]This cake was amazing! I've made it several times now and it's always a hit. The mousse is so rich and creamy, and the cake is so moist and flavorful.
Meer Aslam Khosa
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would prefer a lighter cake next time.
Allester Taylor
[email protected]I'm not a baker, but this cake was easy to make and it turned out great. I'm definitely going to make it again.
Demario Mitchell
[email protected]This cake was delicious! I made it for my family and they all loved it. The mousse was rich and chocolatey, and the cake was moist and fluffy.
Bernard Richard
[email protected]This cake was a disappointment. The mousse was grainy and the cake was dry. I won't be making this again.
rAjpoOT bhAtTi
[email protected]The instructions were a little confusing, but I eventually figured it out. The cake turned out great, but it was a lot of work.
Musawer Gull
[email protected]I followed the recipe exactly and my cake turned out perfectly. It was so easy to make and it tasted even better than it looked.
Afzal Qureshi
[email protected]This cake was amazing! I made it for my husband's birthday and he loved it. The mousse was so smooth and creamy, and the cake was so moist and fluffy.
Sakib Khan
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using a semisweet chocolate instead of a bittersweet chocolate.
damaris smith
[email protected]I'm not a huge fan of chocolate, but this cake was surprisingly delicious. The mousse was rich and creamy, and the cake was moist and flavorful.
Farida Rashed
[email protected]This chocolate mousse cake was a hit at my dinner party! The combination of the rich chocolate mousse and the light, airy cake was perfect. I'll definitely be making this again.