Chocolate Mousse Cake 1977

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 3/4 cups chopped hazelnuts
• 3 tablespoons melted butter
• 16 ounces semisweet chocolate
• 1 cup dairy whipping cream
• 6 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup whipping cream
• 1/2 ounce semisweet chocolate

Recipe

• 1 butter a 9 inch spring form pan.
• 2 combine hazelnuts and the three tbsp.
• 3 melted butter together.
• 4 press onto bottom and up sides about 1 1/2 inches.
• 5 set aside.
• 6 preheat oven to 325 degrees f.
• 7 in a med.
• 8 saucepan combine the 1 cup whipping cream and the 16 oz.
• 9 chopped chocolate.
• 10 cook and stir over med.
• 11 heat until chocolate is melted.
• 12 remove from heat.
• 13 cool to lukewarm.
• 14 in a large mixer bowl, combine the 6 eggs and vanilla, beat well.
• 15 add the flour and sugar.
• 16 beat 10 minutes now until thick.
• 17 stir about 1/4 of the egg mixture into the chocolate mixture.
• 18 the fold all the remaining chocolate mixture into the egg mixture.
• 19 turn into the nut lined pan.
• 20 bake 325 degrees for 40 minutes or until cake is lightly puffed on the outer 1/8 edge.
• 21 cool on a wire rack for 25 minutes.
• 22 remove sides of pan.
• 23 cool completely four hours.
• 24 before serving garnish with chocolate whipped cream.
• 25 serve at room temperature.
• 26 to store cover and chill.
• 27 let stand at room temperature 30 minutes before serving.
• 28 chocolate whipped cream: in a saucepan place last 1/2 cup whipping cream and 1/2 square chocolate.
• 29 melt together.
• 30 remove.
• 31 place in fridge and cool thoroughly.
• 32 at serving time beat whipping cream until thick, can add a tbsp.
• 33 corn syrup to this to help stablize it.