Chocolate Mousse Cake
- 7 oz. sweet chocolate
- 1 stick unsalted butter, melted
- 7 eggs, separated
- 1 cup sugar
- 1 tsp. vanilla
- 1/8 tsp. lemon juice
Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on
defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually
stir in chocolate, butter and vanilla. Beat whites with lemon juice till
soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue
beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4
of batter into 9" springform pan. Cover and refrigerate remaining batter.
Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform
sides. Trim edges with a knife. Spread remaining batter over top of cake.
Refrigerate overnight before serving.
Debbie Dalin, Florida