Chocolate Mousse Cake 2004

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 14
• 12 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 12 ounces sweet butter
• 1/8 teaspoon salt
• 8 large eggs, seperated
• 1 tablespoon pure vanilla extract
• 2/3 cup brown sugar

Recipe

• 1 place both chocolates and the butter in a saucepot over med.
• 2 heat to melt.
• 3 when almost all melted remove from heat, and keep stirring until melted.
• 4 set aside to cool.
• 5 beat 8 egg whites with the salt until just frothy.
• 6 add in 1/3 cup of the brown sugar and beat for 30 seconds.
• 7 add the last 1/3 of the brown sugar and beat on high speed of mixer until you have soft peaks.
• 8 set aside.
• 9 slightly beat the egg yolks with a whisk and whisk fold into the cooled chocolate well.
• 10 now whisk fold some of the beaten soft whites into the chocolate mixture well.
• 11 add remainder of whites in the mixture, folding well.
• 12 pour into a greased and floured 9 inch spring form pan.
• 13 place a piece of parchment over the greased and floured pan for bottom.
• 14 make sure you have all sides greased and floured also-- wrap bottom of cake tin in double foil, so no water will leak in during the water bath cooking.
• 15 preheated oven, bake 325 degrees f.
• 16 for 50- 65 minutes.
• 17 internal temperature should be 170 degrees-- there should be no jiggle left, but not over 170 degrees-- remove from water bath and remove foil wrap.
• 18 place on a wire rack and cool 15 minutes.
• 19 run a knife around edges, but do not remove from pan.
• 20 cool for 4 hours on rack.
• 21 cover the top now with saran wrap, and place in refrigerator for 8 hours or overnite.
• 22 not less time than this.
• 23 eight hours after chilling.
• 24 or next day, remove saran, and open the spring to remove sides.
• 25 turn upside down onto a plate, and remove the parchment bottom.
• 26 turn right side up onto serving platter-- sprinkle with confectioners sugar if desired and serve with fresh raspberries.