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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Mousse Cake
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Cakesandfrostings - Cake Chocolate Mousse Cake Post by :ng94266 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3177

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Cakesandfrostings - Cake Chocolate Mousse Cake

1/2 lb (200Grams) dark chocolate
1/3 cup butter or margarine
1/2 cup sugar
1/8tsp lemon juice
7 eggs separated
1 tsp vanilla

Method

Set oven at 375 (180) Melt chocolate and margarine in microwave. Stir till smooth. Whisk egg yolks and sugar till pale colour, then stir in chocolate mixture and add vanilla.

Beat egg whites with lemon until stiff. Gently fold into chocolate mixture. Put half the mixture into a deep 9" pie dish and remaining batter in the fridge. Bake for 35 minutes.

Cool completely, must fall in. Spread remaining batter over the cake. Put in fridge for 8 hours. Can be doubled to make in a large pyrex dish.
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You need to make it the day before you need it. 12 oz semisweet or bittersweet chocolate(I use choc. chips ) 2 cups ( 1 pint ) heavy ( whipping ) cream 1 package ( 9 oz ) choc. waffer cookies NOTE: I have never used these cookies in this recipe. Instead I use aprox, 9 oz choc. grahm crackers ( I wipe thesugar off them first , then break them into cookie size peices ) . they are easier to find and less exspensive. Also a friend made this recipe with the choc. wafer cookies and the crust
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Crust - 1/2 cup flaxseed meal 1/3 cup soy flour 3 Tblsp cocoa 1/2 cup chopped walnuts 1 T vanilla 3 T cherry jam (all-fruit type) Blend with spoon to form dough. Press into springform pan (oiled) covering the bottom evenly. Bake for 10 minutes at 350. Mousse Filling - 2/3 cup apple juice concentrate 2 envelopes (w Tblsp) gelatin 38 oz silken tofu 1/2 cup maple syrup 2/3 cup cocoa 1 Tblsp vanilla 2 tsp molasses Poure juice concentrate into small saucepan. Sprinkle gelatin over. Stir over low heat until dissolved. Please rest of ingredients in food processor with S-blade.
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