This is good stuff!
This is one of my favorite cakes in the whole world, although it’s more like a pie or, well, mousse, which is probably why I like it ~ because I love pie! Whatever you want to call it, you will not be calling it “lite” or “low-cal” or any other such atrocities! The healthiest thing about chocolate mouse cake is any fruit you may wish to add as a topping or garnish around the sides of the plate.
Why This Cake is the Yummiest!
don’t take my word for it, make one for yourself
I learned how to make this after eating it at a potluck when I lived and worked in California. The wife of the gentleman who brought it was kind enough to share the recipe. It’s fairly easy, though a little time-consuming. What makes it the yummiest is that variations are plentiful because it’s rather versatile.
I keep the filling for the cake the same, but change the crust, or especially the toppings because I try to use fruit that’s in season. The filling could be made with white chocolate, as well, though I’ve never tried it. Regular chocolate is more than fine with me, but experiment to your heart’s content, and let me know what you like the most!
Ingredients – and some alternative choices
You can mix some of these up to customize it into a cake that satisfies every last taste bud!
- 2 boxes Nabisco Famous Chocolate Wafers (9 oz each) (you can also try other crumbly cookies or graham crackers instead)
- 1/2 cup melted butter (don’t get it too hot, I suggest partially melting it and then letting the remaining part melt from the heat of that)
- 1 lb semi-sweet chocolate chips (16 oz) (try white chocolate if you know how to work with it or part white and part dark or milk chocolate or even butterscotch)
- 2 whole eggs (surely the egg substitute works, but don’t ask me for the conversion on it)
- 4 eggs separated into the 4 yolks and 4 whites (the egg whites should be at room temperature)
- 2 cups whipping cream (no, NOT whipped cream, the liquid whipping cream that’s by the milk)
- 6 tbs. powdered sugar (if you never use it, borrow this from a neighbor who does, because it will not keep for long)
Putting it all together!
lots to do, so get to work
A couple of these things are best readied ahead of time for ease of timing. Decide what works best for you.
The chocolate chips need to be melted in a double boiler, so I get the water going ahead of time. (Don’t get the chocolate too hot or it will be ruined, and it must be stirred constantly so it’s evenly melted and not stuck to the pan.)
The chocolate wafers need to be crumbled, either with a food processor, chopper, or zippered plastic bag and something heavy.
The eggs work better at room temperature, plus 4 of them need to be separated and put into bowls for later, so I get them out way ahead of time.
Melt the butter and combine it with the chocolate wafer crumbs. Press a thin layer into the bottom and onto the sides of a 9″ springform pan.
CHOCOLATE MOUSSE FILLING
After the chocolate is melted, it needs to cool, but it still needs to be liquid. (If it’s too warm, the whipping cream won’t fold into it, because the chocolate will make the whipping cream runny and if it’s turning back into a solid you won’t be able to mix everything together evenly.)
Whip the whipping cream and sugar together until it has semi-stiff peaks and set aside.
Whip egg whites until soft peaks form and set aside.
In a large bowl, mix the cooled chocolate with the 2 whole eggs, and then mix in the 4 additional egg yolks. Then add in 1/2 of the whipping cream mixture and 1/2 of the egg whites (to make the chocolate lighter for the next step).
Next, gently fold in the remaining whipping cream mixture and egg whites. It should be the consistency of fluffy pudding.
Carefully transfer the mixture into the springform pan and refrigerate overnight.
After it has been refrigerated overnight, remove it from the pan, decorate it to your heart’s delight and enjoy it with friends, family, or loved ones. This is not a cake to eat alone. It’s just too good not to share the joy!