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Celebrating Brianna's Birthday with her favorite Chocolate Mousse Cake

by Abbie In the Tidepool February 22, 2018

How can it be that I have a 35-year-old daughter when I only feel 45-years-old myself...ha!  Every year since Brianna was 8 yrs old, I ask her, "What kind of cake do you want for your birthday?" The answer is always the same--Chocolate Mousse Cake. 

35th Birthday

While it's definitely not on my approved Whole Food, Plant-Based diet I splurge for her birthday. It's THAT good!

This flourless chocolate cake is very easy to make. The only thing you need to be sure you have on hand (besides the ingredients) is a springform pan.

 

Marlene Sorosky's Chocolate Mousse Cake, flourless,

Chocolate Mousse Cake - recipe credit Marlene Sorosky

7 oz (1-1/4 cup) semisweet chocolate chips (I use Ghiradelli-you want a good quality chocolate chip as they melt better)

1/4 lb unsalted butter
7 eggs separated
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar

Whipped Cream Frosting

1/2 pint whipping cream (1 cup)
1/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 325° F (165° C).

In a small saucepan, melt chocolate chips and butter over low heat.  In a
large bowl, beat egg yolks and 3/4 cup sugar until very light and
fluffy, about 5 minutes.  Gradually beat in warm chocolate mixture and
vanilla.  I another large bowl, beat egg whites with cream of tartar
until soft peaks form.  Add remaining 1/4 cup sugar - 1 tablespoon at
a time.  Continue beating until stiff.  Fold egg whites carefully into
chocolate mixture.  Pour 3/4 of the batter into an ungreased 9" x 3"
springform pan.  Cover the remaining batter and refrigerate.

Bake cake for 35 minutes.  Remove cake from oven and cool.  Prepare
Whipped Cream Frosting and set aside.

Cake will drop in the middle as it cools.  Remove the outside ring of
the springform pan.  Stir the refrigerated mousse batter to soften
slightly.  Spread it on top of the cake.  Refrigerate until firm.
Spread Whipped Cream Frosting over top and sides.  Garnish with grated
or shaved chocolate, if desired.  Refrigerate several hours or
overnight.  May be frozen.

Whipped Cream Frosting

In a small bowl, beat whipping cream until it forms soft peaks.  Add
powdered sugar and vanilla.  Beat until stiff. Top with shaved chocolate or as I did, Caramel Salt Sugar.




Abbie In the Tidepool
Abbie In the Tidepool

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