Grasping at straws but...

5 years ago

I am making a cookbook for my daughters for Christmas and I cannot find my recipe for (Frozen?)Chocolate Mousse Cake that I made many times, but not in the last few years. It was a batter made from chocolate, butter, sugar, egg yolks... You baked 1/2 the batter in a springform pan, then added egg whites and whipping cream to the remainder and topped the cooled base with the mousse. I'm sure it came from the back page of the TV Guide (Canadian) which used to have a recipe on the back page. It tasted just like Purdy's (also Canadian) chocolate. Sound familiar to anyone? It was stored in the freezer and taken out 20-30 minutes before serving.

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Olychick
5 years ago
Is it this one? or similar? yours doesn't say there was a glaze

https://www.thatskinnychickcanbake.com/frozen-chocolate-mousse-cake-twosweetiepies/
nekotish thanked Olychick
nekotish
Original Author
5 years ago
Thanks Olyckick. That's the one I keep getting. I've tried so many combinations of words...It may taste similar, but now I'm on a mission! The one I am looking for definitely used the same batter for the base and then had egg whites and heavy cream beat into the batter for the mousse. *Uncooked egg in the mousse warning. It's funny, I can visualize the picture that went with the recipe. A few small dabs of whipped cream and candied violets and maybe angelica. I never did that, but it's funny how some things stick in your mind.
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nekotish
Original Author
5 years ago
I found it? Guess how? By searching Gardenweb. I started to think that I may have posted it here because it was go to make-ahead dessert at one time. Not super expensive, relatively quick, makes 12-16 servings and totally fine to make a few days ahead of time. If anyone is interested:

Disclaimer: It does contain uncooked egg in the mousse portion.

Frozen Chocolate Mousse Cake

8 eggs, separated

1/8 tsp cream of tartar

1 cup sugar

2 cups (12 oz) good quality semi-sweet chocolate chips, melted

1 tsp vanilla

1/3 cup raspberry preserves

1 cup whipping cream, whipped

Topping (optional)

1.5 cups fresh or frozen without syrup raspberries

2 tbsp raspberry preserves

Heat oven to 350. Grease 10-inch spring form pan. In large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add ½ cup of sugar until stiff peaks form - set aside.

In large bowl, beat egg yolks with ½ cup of the sugar until thick and lemon colored, about 5 minutes. Add melted chocolate and vanilla, blend well. Fold egg white mixture into chocolate mixture until well blended. Pour half the mixture into prepared pan. Refrigerate remaining mixture.

Bake at 350 15-20 minutes until set and center is no longer concave. Cool (will fall as it cools.)

Gently spread preserves over cake. Fold whipped cream into remaining chocolate mixture and spread over preserves. Cover, freeze several hours until firm.

Shortly (20 min at the most.) before serving, carefully remove sides of pan. Top with fresh raspberries and if desired spoon 2 tbsp heated preserves over berries.

Serves 16
Olychick
5 years ago
last modified: 5 years ago
Great! I wondered it you might have posted it; glad you found it. You could use pasteurized egg whites that come in a carton to avoid raw egg worries.

eta; I see the yolks are raw, too.
bbstx
5 years ago
You can also pasteurize eggs if you have a sous vide circulator. That was the main reason I bought the sous vide gizmo. https://recipes.anovaculinary.com/recipe/pasteurized-eggs-68

Funny story: My grocery used to carry pasteurized eggs. I was making a recipe for our cookbook club that called for raw eggs. When I went to the grocery, they were out of the pasteurized eggs but said they may get some on the next truck; told me to call and check. I called and asked if the pasteurized eggs had come in. Oh, yes, they had them. When I got to the store I couldn’t find them, so I asked for help. Nice young man took me to the organic section and pointed out the pasture-raised eggs. 🙄

Grasping at straws but...

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Grasping at straws but...

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