Chocolate mousse layer cake

1 Servings

Ingredients

Quantity Ingredient
1 Devil's food cake mix
3 packs (8-oz) semi-sweet chocolate squares
12 Eggs; separated, (room temperature)
1½ cup Butter or margarine; (softened)
1½ cup Confectioners sugar

Directions

Notes: 1991 Honorable Mention. Pat Krome, Gilbert. The Times, PA Early in day:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Prepare chocolate cake mix as label directs. Pour batter into cake pans; bake as label directs. Cool cake in pans on wire racks 15 minutes; remove from pans and cool completely on racks.

2. Prepare chocolate mousse; in heavy 3-qt. saucepan over low heat, heat chocolate squares until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly.

3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Spoon beaten egg whites into medium bowl; set aside.

4. In same bowl, with same beaters and with mixture at low speed, beat butter or margarine and 1½ cups confectioners sugar until blended.

Increase speed to high; beat until light and fluffy. Reduce speed to medium; add egg yolks and beat 5 minutes or until creamy, occasionally scraping bowl with rubber spatula. Add melted chocolate and beat until mixed, scraping occasionally.

5. With rubber spatula or wire whisk, gently stir one-third of beaten egg whites into chocolate mixture; fold in remaining egg whites. Refrigerate mousse

45 minutes.

6. Spoon about 3 cups chocolate mousse into decorating bag with large star tube; refrigerate. With serrated knife, cut each cooled cake horizontally in half. Place 1 cake layer, cut side up, on cake plate; spread with 1 ½ cups chocolate mousse to within ½ inch of edge. Top with second layer, cut side up; spread with 1 ½ cups mousse. Top with third layer, cut side up; spread with 1 ½ cups mousse. Place remaining layer on top, cut side down.

7. Spread remaining mousse on side and top of cake. Use mousse in decorating bag to pipe a pretty design on side of cake. Refrigerate cake at least 3 hours or until mousse is firm enough to slice.

8. While cake is chilling, prepare Chocolate Curls.

9. To serve, arrange Chocolate Curls on top of cake; sprinkle with confectioners sugar. Makes

20 servings.

CHOCOLATE CURLS: In heavy 1-qt. saucepan over low heat, heat four squares semi-sweet chocolate until melted and smooth, stirring frequently. Spoon melted chocolate onto large cookie sheet. With metal spatula, spread chocolate to cover cookie sheet evenly; refrigerate until firm, about 10 minutes. Make curls: Place chocolate-covered cookie sheet, with narrow side toward you, on damp cloth to keep it from moving while working. With blade of metal spatula or pancake turner, starting at the lower right corner, firmly push spatula away until chocolate begins to curl. Cut chocolate strip to release curl from pan. Repeat to make many curls. (Consistency of chocolate is very important. If it is too soft, it will not curl; if too hard, it will break and crumble. If chocolate is too firm, let stand at room temperature a few minutes until soft enough to work with; if too soft, return to refrigerator.) Place curls on another cookie sheet; refrigerate until firm; then decorate cake and serve.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998

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