Chocolate Mousse Cake II You Have To Try

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Chocolate Mousse Cake II

"Very rich chocolate mousse over a rich chocolate cake layer and crowned with chocolate ganache sauce and chopped nuts. Great for special activities. This cake takes TIME to make, and TIME to set. It's worth every 2d of coaching, and is successful whenever!"

Ingredients :

1 half cups all-purpose flour
1 cup white sugar
1/four cup unsweetened cocoa powder
1/four teaspoon salt
1 cup warm, brewed espresso
1/three cup vegetable oil
1 tablespoon vanilla extract
1 egg
16 (1 ounce) squares semisweet chocolate
half cup unsalted butter
1/four teaspoon salt
2 teaspoons vanilla extract
8 egg yolks
eight egg whites
four tablespoons white sugar
1 half cups heavy whipping cream
four (1 ounce) squares semisweet chocolate
1/four cup heavy whipping cream
half cup chopped walnuts

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five stages C). Grease and flour a 9 inch springform pan, or use parchment paper liner.
In a large bowl, blend flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a nicely in the center and add the espresso, oil, 1 tablespoon vanilla and egg. Beat till blended, batter may be skinny.
Pour into springform pan. Bake at 350 levels F (a hundred seventy five stages C) for 30 to forty five minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, eliminate from pan, cut pinnacle of cake degree with a knife, and region lower back into springform pan.
To make the mousse: Melt 16 oz chocolate and half of cup butter over double boiler, stir in 1/4 teaspoon salt and a pair of teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, progressively upload sugar, and hold beating till stiff. Fold into chocolate aggregate. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days.
To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, warmness chocolate and 1/four cup cream, stirring now and again, till melted and smooth. When the cake is absolutely set, eliminate from pan and drizzle ganache over the top. Using your hand, lightly press chopped nuts into the facet of the mousse.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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