Is it difficult to remove from the pan without using a springform? Haven't had a chocolate mousse cake in ages. Ginger, Out of the 4 times I have made this cake, I have always used a springform pan. I think it would be very difficult to remove using a standard cake pan.

Ilana, that recipe did not come from here. It is my own recipe. I got your e-mail about wanting the recipe, but it has been crazy with the grandkids this weekend. Here goes: Chocolate Mousse 8 oz. good quality chocolate, chopped (I use Callebaut semisweet, but have been known to round off it off with Ghiradelli chips) 2 egg yolks, beaten 1/3 cup sugar 1-3/4 cup whipping cream Combine chocolate, egg yolks, 3/4 cup whipping cream in a small pan. Cook over medium heat until it starts to bubble around the edges. Remove from heat. Pour into a large bowl and set it in a larger bowl of ice cubes. Stir frequently and do not let it get cold or it will turn hard. Just take the warm off so it doesn't melt the whipped cream that you will put in it. (f you do get it too thick and cold, just remelt and try again) Beat 1 cup whipped cream just until thickened. You can beat to soft peaks, but the mousse will be pretty thick. However, I often beat until peaks form, and it is not a problem.) Fold the whipped cream mixture into the chocolate mixture. Cover and chill in the refrigerator until chilled. (At least 2-5 hours) and up to overnight. You can top with more whipped cream, if desired. This is my favorite, and is so easy to make. I have tried lots of different ways to make it, but this was the one, when used as a filling on my Kahlua chocolate cake that won a prize at a chocolate contest. (Best of show, 2nd overall) Here is the Kahlua cake recipe 2 cvups flour 1-1/2 cups sugar 1-1/4 tsp baking soda 1-1/4 tsp baking powder 2 eggs 1/2 cup cocoa 1 tsp salt 3/4 cup cooking oil 1 Tbs. vanilla 3/4 cup stong coffee, cooled 1/2 up Kahlua (I have made with more Kahlua than coffee, and it was to boozy tasting) Mix ingredients together like you usually do for a cake (Mixture will be thin) Bake at 350 for 30-40 minutes. I have also made this with amaretto. You could use creme de cocoa or an orange liquor as well) I do it in a Maryann pan, and it looks beautiful. You can decorate the top with whipped cream piped on. I decorated with edible orchids. Here is a link that might be useful: Mary Ann pan

Why don't you just whip some cream until very stiff--add some flavoring and some stabilizer (gelatin, powdered sugar etc) or Whip It stuff to it, and then add your pistachio flavoring or even experiment with adding pistachio instant pudding. Not sure how the texture or flavor will turn out, but it's an experiment, right? If you are limiting yourself to 6 ingredients (in the mousse itself or in the entire dessert??), well, that may be a problem. Smiles, Sooz

I've made this one a few times. The instructions call for it to be marbled, but I can't see why it wouldn't work layered as well. The gelatin keeps the separate mousses very stable. I found this recipe in a german cooking magazine, so the original amounts were in grams. I converted it to imperial measurements and it worked out fine. It is really fabulous. I'll have to see if I can dig up a picture of it. It's a beautiful cake. Marbled Mousse Torte 6 eggs (separated) + 2 egg yolks, salt 75 g (1/3 cup + 2 TB) + 3 TB Sugar 35 g ( scant 1/3 cup) flour, 35 g (scant 1/3 cup) cornstarch 1 heaping Tablespoon cocoa 1 tsp baking powder 100 g (4oz) bitter-sweet chocolate 100 g (4 oz) milk chocolate 400 g whipping cream 4 sheets white gelatin (1 envelope instant gelatin) 150 g white chocolate 1 pkg vanilla sugar Curled chocolate for decorating *********************************** Preheat oven to 350. Line a 10" spring form pan with parchment paper. BASE 1. Separate 2 eggs. Beat together 2 egg whites, 3 TB cold water and a pinch of salt, until stiff. Mix in 75 g of sugar. Add 2 egg yolks. Sift together flour, cornstarch, cocoa and baking powder and fold into wet ingredients. Scrape batter into the spring form pan and bake for 20 minutes. Remove from oven and cool. MOUSSE PREP: 2. Separate 4 eggs, reserving for chocolate mousse. Beat together 4 egg whites with 2 pinches of salt. Beat until stiff then set aside. 3. Beat 400g whipping cream until stiff. Set aside. CHOCOLATE MOUSSE: 5. Break the bittersweet and milk chocolate into pieces. Melt over a warm water bath. 4. Beat together 4 egg yolks and 2 TB sugar until creamy. Temper egg yolk mixture with the warm chocolate, then mix them together. 7. Fold half the whipped cream into chocolate mixture, then fold in half the egg whites until no white streaks remain. Cool in refrigerator for at least 30 minutes. VANILLA MOUSSE 8. Roughly chop white chocolate and melt in a warm water bath. 9. Separate 2 eggs. Beat together 2 egg yolks with 1 TB sugar and the vanilla sugar, until creamy. Set aside. Allow gelatin to soften in ¼ cup cold water, and then melt in microwave until gelatin is warm enough to mix with chocolate. Mix into the white chocolate very well, until entirely encorporated. Fold remaining whipped cream into chocolate-egg mixture, then fold in remaining egg whites. Cool in refrigerator for at least 5-10 minutes. Pour the white and dark chocolate mixtures in layers over the cake bottom. Use a fork to pull swirls of the white chocolate mix through the dark chocolate, to create a marble effect. Cool for min. 6 hours in refrigerator. Decorate with chocolate leaves or curls of chocolate. Drizzle dark chocolate over the edges.