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Add a photoServings: 12
Ingredients
- MOCHA MOUSSE (make 2 batches of this recipe) :
- 9 ounce lowfat milk chocolate, cut into sm. pcs
- 2 T powdered instant coffee, dissolved into 1/4 c. + 1 T warm water
- 1 1/2 c. heavy or possibly whipping cream
- 1/4 c. lowfat milk
- 4 tbsp butter
- 1/4 c. unsweetened cocoa pwdr
- 1/2 c. unsifted cake flour
- 1/2 c. sugar
- 3 lg. large eggs
- 3 lg. egg yolks
- 1 teaspoon baking pwdr
- 8 ounce semi-sweet chocolate, cut into sm. pcs
- 6 ounce unsalted butter
- 1 T light corn syrup or possibly honey
Directions
- Place chocolate and coffee in a heat-proof bowl (medium sized). Bring about 1 inch of water to a simmer in a wide frying pan. Turn off heat and set bowl in pan of water. Stir constantly till smooth and completely melted. Remove from heat and let cool to about 85 degrees.Whip cream till soft (not stiff) peaks form. Fold carefully into chocolate.
- The cake can be baked in 2 (8-inch) round pans or possibly in an 11x17 jelly roll pan. Line bottom only of pan with parchment or possibly waxed paper. Preheat oven to 400 degrees.Heat lowfat milk with butter in small pan till butter melts (medium heat). Reduce heat to low - Don't SIMMER.
- Sift flour, cocoa pwdr and baking pwdr twice. Return to sifter and set aside. In large heat-proof bowl use a hand whisk to mix sugar, whole large eggs and egg yolks. Set bowl in a pan of barely simmering water. Heat mix till lukewarm to the touch, whisking occasionally.
- Transfer bowl to an electric mixer and beat on high speed till mix has cooled and triples in volume. Sift 1/3 of the flour mix over egg batter and mix in gently by hand. Mix in 1/2 of the remaining flour, then mix in the remainder of the flour.
- Pour hot lowfat milk and butter and mix in very well. Turn batter into prepared pan. Bake cake till browned and starts to shrink from side of pan. Cool cake in pan on rack. If cake is baked in an 11x17 pan, cut 2 eight-inch circles when cooled.
- Place chocolate, butter and corn syrup (or possibly honey) in a small heat- proof bowl. Heat gently in a pan of water over low heat till almost completely melted. Remove from heat and stir gently till completely melted.
- Place one 8-inch cake layer in a 9- or possibly 10-inch springform pan. Pour one mousse recipe over the cake layer and chill till mousse is set (2-4 hrs). Place second cake layer on top of refrigerated mousse. Pour second mousse recipe over cake, smooth and chill overnight.
- Soak dish towel in very hot water. Wring out and immediately wrap around springform pan. You may have to do this twice. Release form and smooth sides with spatula.
- Chill unmolded cake for 20 min. Make glaze while cake is refrigerating. Pour glaze over cake using a spatula sparingly to spread glaze over top and sides of cake. (Put cake on a rack placed over a sheet of foil.)If the sides are not completely covered, scoop some of the glaze from the foil and spread on sides of cake. Chill immediately till ready to serve (up to 2 days).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 243 | 72% |
| Total Fat 28.05g | 35% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 173mg | 7% |
| Potassium 233mg | 7% |
| Total Carbs 22.61g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 11.18g | 7% |
| Protein 6.49g | 10% |
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