Chocolate Mousse Cake II Tasty Recipes

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Chocolate Mousse Cake II

"Very wealthy chocolate mousse over a wealthy chocolate cake layer and topped with chocolate ganache sauce and chopped nuts. Great for unique activities. This cake takes TIME to make, and TIME to set. It's well worth each second of preparation, and is a hit every time!"

Ingredients :

1 half cups all-motive flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1/four teaspoon salt
1 cup warm, brewed espresso
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 egg
16 (1 ounce) squares semisweet chocolate
1/2 cup unsalted butter
1/four teaspoon salt
2 teaspoons vanilla extract
8 egg yolks
8 egg whites
four tablespoons white sugar
1 half of cups heavy whipping cream
4 (1 ounce) squares semisweet chocolate
1/four cup heavy whipping cream
1/2 cup chopped walnuts

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five degrees C). Grease and flour a nine inch springform pan, or use parchment paper liner.
In a huge bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a properly inside the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until blended, batter could be skinny.
Pour into springform pan. Bake at 350 stages F (175 tiers C) for 30 to forty five mins, or till toothpick inserted into cake comes out easy. When cake is completely cool, eliminate from pan, reduce pinnacle of cake stage with a knife, and region back into springform pan.
To make the mousse: Melt 16 oz. Chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, step by step upload sugar, and hold beating till stiff. Fold into chocolate combination. Whip the 1 half of cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to two days.
To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring on occasion, till melted and clean. When the cake is absolutely set, eliminate from pan and drizzle ganache over the top. Using your hand, lightly press chopped nuts into the aspect of the mousse.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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