Straight from one of our favorite, revered, respected CHEFS, John Paul Froehlich:

Chocolate Mousse Cake

1/2 pound semisweet chocolate

1/2 pound no salt butter

1/2 cup sugar

8    egg yolks

5     egg whites

1)              Preheat oven to 350°F. (175°C.)  

2)              Put chocolate, butter, and sugar in saucepan. Set in skillet of simmering water. Stir until chocolate is melted.

3)              Using an electric mixer beat egg yolks until light and lemon colored.

4)              Add chocolate sauce to form chocolate mousse.

5)              Beat egg whites to soft peaks that hold shape but do not fold.

6)              Add egg whites to chocolate, starting with a quarter of the mixture and fold until incorporated. Add the rest producing a light mouse.

7)              Use two 8 inch round cake pans that have been greased and set with a circle of folded waxed paper on bottom. Use the bottom of the pan to trace diameter on the folded waxed paper, and cut two at once.  Spray Pam is perfect to secure the paper on pan bottom.

8)              Reserve 1/3 of the light chocolate mouse. This will be used as filling and frosting. Place the remaining 1/3’s in the round cake pans.

9)              Bake for 20 minute, toothpick comes out clean and should double in height. Upon removal, the cake will collapse.

10)          Let stand 10 minutes, invert and cake should fall out with no coaxing. Remove the top wax paper and let cool.

11)          Place half of the reserved mixture on top of first cake. Place 2nd cake on top to form layer, and use the remaining mixture to finish.

12)          You may want to sift about a tablespoon of confectioner’s sugar on top for a finishing touch.

Yield: 8 to 10 servings. 

Tested by everyone from four to sixty-four; this is a winner.


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