Chocolate Mousse Cake
I found this recipe while looking for a special dessert to bring to my sister. It has become quite popular with family and friends.
- ⅔ cup margarine or butter
- 1 cup heavy or whipping cream heavy cream is best
- 2 portions each of 3/4 cup sugar
- 1 cup unsweetened cocoa
- 6 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup flour
- Preheat oven to 325 degrees. Grease bottom only of a 9-inch spring form pan.
- In a 2-quart sauce pan over low heat, heat margarine, cream and 3/4 cup sugar until margarine just melts. Remove from heat; stir in cocoa.
- Place mixture in freezer for about 15 to 20 minutes. Stir every few minutes until thickened.
- While this mixture is in the freezer, in a large bowl, with mixer at low speed, beat the 6 eggs, vanilla, and salt until just mixed. Add flour and the second 3/4 cup sugar.
- Then on high speed, beat until very light and fluffy (about five minutes)).
- Take the mixture from the freezer and stir about 1/4 of the egg mixture into it.
- Then take this chocolate mixture and fold it into the remaining egg mixture until well blended.
- Pour the batter into the pan.
- Bake 55-60 minutes until the cake is firm in the center. The cake will be very moist when done; standard tests for doneness cannot be used.
- Remove cake from oven and run a thin-bladed knife around the edge of the cake to loosen from side of pan.
- Cool cake completely in the pan on a wire rack. (The cake may fall a little; it is fine!)
- When cooled, remove the side of the spring form pan. Serve plain or with Chocolate Glaze.
- Melt 1 cup of semisweet chocolate chips (microwave them or use a double boiler to melt).
- Stir in 1/4 cup of heavy cream.
- Microwave this mixture on medium for 15 seconds, then stir.
- Let cool five minutes before spooning over cake. Depending on how thick you make the glaze, you may have extra.
- Use over ice cream or other desserts or adjust measurement accordingly to make less.