Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rich chocolate mousse cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Rich Chocolate Mousse Cake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Rich Chocolate Mousse Cake is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook rich chocolate mousse cake using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Rich Chocolate Mousse Cake:

1. Get Cake
2. Get 2 sticks butter
3. Take 8 oz semisweet chocolate morsals
4. Prepare 8 large egg yolks (put egg whites in two separate bowls - 4 egg whites in each)
5. Take 3/4 cup granulated sugar
6. Get 4 egg whites (save remaining whites for meringue cookies, recipe on page)
7. Get Mousse
8. Take 8 oz semisweet chocolate morsels
9. Make ready 2 1/2 cups heavy cream
10. Take 2 tablespoons granulated sugar
11. Prepare Ganache
12. Make ready 1 1/2 cup heavy cream
13. Prepare 18 oz semisweet morsels
14. Make ready 2 tablespoons butter
15. Prepare Raspberries (optional)
16. Take White chocolate swirls (optional)

In a saucepan, melt the chocolate in the milk over low heat then add the butter. Remove from heat, add to the egg mixture and stir. In a bowl, add a pinch of salt to the. Melt the low fat spread in a saucepan.

Instructions to make Rich Chocolate Mousse Cake:

1. Place a metal mixing bowl and metal whisk in the freezer, preheat oven to 325 degrees, grease three 9 by 1 1/2 inch cake pans with melted butter (use two tablespoons from cake butter), place parchment paper in each pan and lightly grease as well (if you only have two pans you can get away with only using two)
2. Using a double broiler (or two pans) melt the 8 oz of cake chocolate with remaining butter stirring until smooth, then let sit at room temperature (keep double broiler available will be using again)
3. In a mixing bowl using an electric mixing combine sugar and egg yolks, scrapping down the sides as needed until the mixture is thick and lemon colored about 5-6 minutes total
4. Whisk 4 egg whites until stiff (do not over whisk)
5. Fold melted chocolate mixture into egg yolk, stir in 1/4 of egg whites and then fold in remaining whites
6. Divide batter between pans, cook for 25 minutes (check with toothpick) then allow cakes to come to room temp for 15 minutes while in pans. The cakes will crack and collapse this is okay), after 15 minutes flip cakes and place on large cookie sheet and place in refrigerator for 30 minutes
7. Using double broiler again, melt 8oz chocolate for mousse, stir until smooth transfer to a metal bowl and set aside
8. In chilled bowl with chilled whisk, whisk on high until stiff peaks form the heavy cream and sugar
9. By hand whisk 1/4 of whipped cream into bowl with melted chocolate until smooth, then poor that into the bowl with remaining whipped cream and fold until combined, place in fridge
10. In a small to medium sauce pan bring heavy cream and butter for ganache to a boil, while this heats place 18oz of semisweet chocolate into a bowl, once to a boil pour over the chocolate and let it rest for 5 minutes, then stir until well combined and smooth. Pull one cup of ganache and chill in refrigerator for atleast an hour, keep remaining ganache at room temp.
11. Remove cakes from refrigerator, and place one in a 9inch springform pan, evenly spread half of the mousse on cake layer (if you’re only doing two cakes not three put the remainder in the fridge and enjoy as a treat), top mouse with second cake layer, spread remaining half of mousse on second cake, then place last cake on top. Chill for atleast 2 hours.
12. Remove cake and ganache from refrigerator. Put chilled ganache in a icing pastry bag (any tip preference), remove cake from spring foam pan and coat entire cake sides and top in room temperature ganache. Then decorate top of cake with chilled ganache and place halved raspberries on top for decoration (optional), or shave some white chocolate swirls on top. Can also coat with crushed cookies, nuts, sprinkles, anything that sounds good to you 😃 )

In a bowl, add a pinch of salt to the. Melt the low fat spread in a saucepan. Remove from the heat and add the chocolate, stirring to dissolve. When the cake is cooling, make the chocolate mousse. Spread the mousse all over the cake.

So that is going to wrap it up with this exceptional food rich chocolate mousse cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!