Chocolate Mousse Cake
Yield
1 servingsPrep
20 minCook
45 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
semi-sweet chocolate
bittersweet, null, null |
|
| 10 | ounces |
sugar
|
|
| 8 | ounces |
all-purpose flour
|
|
| 5 | ounces |
butter
|
|
| 10 | each |
egg yolks
|
*
|
| 12 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
semi-sweet chocolate
bittersweet, null, null |
|
| 289 | ml/g |
sugar
|
|
| 231.2 | ml/g |
all-purpose flour
|
|
| 144.5 | ml/g |
butter
|
|
| 1E+1 | each |
egg yolks
|
*
|
| 12 | each |
egg whites
|
*
|
Directions
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot.
Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate.
Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the 8 oz of flour.
Put into a butter and floured cake pan and bake for 45 minutes at low (250).
Let cool.
Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar while beating.
Fold into them the rest of the chocolate which must be hardly warm.
Cover the cake with the chocolate mousse.
Then sprinkle over the top and the side grated chocolate.
Leave the cake in the refrigerator 2 hours before serving.
