Choc Mousse Cake (Nancy Kesselman)

By lisalang

Ingredients

• 8 oz choc wafer cookies
• 3 oz butter 3/4 stick
• 1 tbsp dry instant coffe
• 1/2 cup boiling water
• 1 1/4 cup sugar
• 12 oz semi sweet choc chip
• 4 eggs separated
• 3 cups heavy cream
• pinch salt
• 1/8 tsp cream of tartar

Preparation

Step 1

Crust: Put rack 1/3 up from bottom in oven. Preheat to 375, separate pan and butter sides and bottom. Put pan together. In bowl, crumble cookies, add butter, pour 2/3 mixture on sides, 1/3 mixture on bottom. Bake 7-8 minutes. Cool completely.
Choc mousse:
Dissolve coffee in boiling water. Add 1/2 cup sugar and stir over mderate heat to dissolve. Turn heat to low and add choc, and stir until melted and smooth. Let cool 5-10 minutes.
Add yolks 1 at a time, stirring with wire whisk. Set aside to cool.
In a mixer, mix cream, not too stiff and set aside.
In small bowl beat egg whites with beater till foamy. Add salt and cream of tartar til whites hold soft shape., not too stiff. Reduce speed to moderated and add rest of sugar gradually. Add sugar 1 tsp at a time, (3/4 cup). Beat briefly til meringue is firm not too stiff or dry. Gradually fold choc mixture into white mixture as quickly and as little as possible. Add whites into remaining choc. In large bowl, add whip cream and choc mixture together. Fold and pour into pan and swirl. Freeze. After 1 hour cover with saran wrap.