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About chocolate mousse cake

15 years ago

I would like to make a cake that is a deep rich chocolate (I got a recipe from someone which was very good) with a chocolate icing (which is also very good). I do want to change it a bit though. I want to put a chocolate mousse between each layer so there will be four layers of cake and three of chocolate mousse. Does anyone know what is usually made between the layers. Considering this thing will most likely be huge I need something substantial that I can cut through without it falling over or squishing out everywhere. Does anyone have a recipe for the filling? I am mostly finding whipped cream but I think that will be too wimpy. Thanks.

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Comments (8)

centralcacyclist
15 years ago
I was given this recipe in a cooking class long ago. (My notes are at home and I am not. I found this basic recipe below online.) Use a double boiler for melting the butter and chocolate and adding the yolks. You will want to marry the whipped egg whites (to form a stiff peak) with the chocolate mixture by folding in a few tablespoons and then folding in the rest of the egg whites so the mixture doesn't flatten your whites.

This makes a very firm mousse, when cooled it can be sliced. It is also delicious. Use good quality chocolate.

Culinary Institute LeNotre

Ingredients
10 ÃÂ½ T unsalted butter
The yolk from 3 large eggs
The whites from 4 large eggs
ÃÂ½ C powdered sugar
10 ÃÂ½ oz. Dark chocolate

Directions
1. Melt the chocolate and add the butter.
2. Mix the egg yolks in the chocolate with the whisk.
3. Fold in the whipped egg whites, tightened with the sugar.
4. Let it cool down in the fridge for about 4 hours before enjoying.
cookie8
Original Author
15 years ago
Thanks Barnmom. Do the egg whites get cooked as I will also be serving this to around 11 kids. Do you think it would be okay?
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centralcacyclist
15 years ago
The egg whites are not cooked. Can you find pasteurized egg whites?
lindac
15 years ago
Get meringue powder.....beats stiff and doesn't carry salmonella.
Linda C
centralcacyclist
15 years ago
There ya go! I have some meringue powder but didn't know if it would whip like egg whites or not. Alice used it for other things.
susytwo
15 years ago
I make a marbled chocolate mousse that uses whipped cream with gelatin. I'm traveling this week and don't have the recipe handy. But if you still need it next week, I can copy it here when I'm back home.
cookie8
Original Author
15 years ago
If it holds up well, I'm interested susytwo. I do have some meringue powder. Truthfully, I will do what is easiest but will tackle both recipes in the future.
susytwo
15 years ago
ok, I know this probably doesn't help you at *all* (unless you can read German), but here is a link to the exact recipe for the mousse torte that I was talking about.

I'm sorry I don't have time to translate. I have the English version at home.

Here is a link that might be useful: Marbled Mousse Torte

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