Chocolate Mousse Torte Recipe - Cooking Index
Chocolate Mousse Torte Recipe - Cooking Index
| 1 | Layer devils food cake mix - ¥ | |
| 1/3 cup | 78ml | Chocolate ice cream topping |
| 4 | Semisweet chocolate | |
| 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 | Whipped cream |
| Fresh raspberries - (optional) |
1. Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter.
2. Spread cake with the 1/3 cup ice cream topping. Chill until needed. Set aside.
3. For the mousse, in a small saucepan melt semi-sweet chocolate over low heat; remove. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon. Remove from heat; cool completely.
4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of the chocolate mixture into the whipped cream. For in the remaining chocolate. Cover; chill until mixture mounds. Spread onto cake to within 1 inch of edge. Chill; covered for several hours.
5. To serve, drizzle cake with the 1 Tablespoon topping. Using a pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired.
Source:
Better Homes and Gardens Magazine, Dec. 1992
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