Chocolate Moussecake

By JJCR

Ingredients

• Crust:
• 1 8 1/2 oz. box thin chocolate wafers, crushed
• 1/4 cup unsalted butter, melted
• Filling:
• 2 large eggs
• 16 oz. semisweet chocolate, melted and cooled
• 4 large egg yolks
• 4 large egg whites, room temperature
• 2 cups heavy cream
• 6 tbsp. powdered sugar

Preparation

Step 1

16-20 servings

Mix crumbs with butter and press onto bottom and part way up sides of buttered 10 inch springform pan. Refrigerate 30 minutes.

In large mixing bowl, beat whole eggs into melted chocolate. Add 4 egg yolks and beat 4-5 minutes. In small mixing bowl, beat 4 egg whites until stiff. In another small mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Stir 1/4 of egg whites and 1/4 of whipped cream into chocolate mixture. Fold in remaining whites and whipped cream, blending thoroughly. Pour into crust. Refrigerate at least 6 hours or overnight. Can be made 3 days ahead. Freezes beautifully.

The pure and wonderful taste of chocolate. Garnish with whipped cream and Chocolate Leaves for a spectacular dessert. For a quick and easy Chocolate Mousse, prepare half of the moussecake filling and add 1 tbsp. Grand Marnier LIquer( sub something)


Good!

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