Chocolate Mousse Torte Recipe - Cooking Index
Chocolate Mousse Torte Recipe - Cooking Index
| 1 | Devil's food cake mix - one layer | |
| 1/3 cup | 78ml | Chocolate ice cream topping |
| 4 oz | 113g | Semisweet chocolate square |
| 2 tablespoons | 30ml | Powdered sugar |
| 2 tablespoons | 30ml | Coffee liqueur |
| 2 | Egg yolks | |
| 1/2 cup | 118ml | Whipping cream |
| 1 tablespoon | 15ml | Chocolate ice cream topping |
| 1/2 cup | 118ml | Whipping cream |
| Fresh raspberries - (optional) |
Prepare mix and bake according to package directions. Cool 10 minutes. Remove from pan; cool completely. Place on a serving platter. Spread cake with 1/3 cup ice cream topping. Chill until needed. Set aside.
For mousse, in a small saucepan melt semisweet chocolate over low heat; remove from heat. Stir in powdered sugar, liquer, and egg yolks. Cook and stir over medium heat for 2 minutes, or until mixture just coats a metal spoon. Remove from heat; cool completely.
Beat the first 1/2 cup whipping cream with an electric mixer to soft peaks. Stir half of the chocolate mixture into whipped cream. Fold in remaining chocolate. Cover; chill mixture just until it mounds. Spread onto cake to within 1 inch of edge. Chill, covered, several hours.
To serve, drizzle cake with the 1 tablespoon topping. Beat the remaining whipping cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe whipping cream around cake edge. Garnish with raspberries, if desired.
Source:
Better Homes And Gardens Magazine - ???, 199? issue - submitted by Jennifer Don Apy, Winchester, MA
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