Efrat's Notebook

Chocolate Mousse Cake Draft

My frozen mousse cake in three layers, a chocolate-nut base, chocolate cream with orange zest and coffee whipped cream on top. It's handy to make ahead and keep in the freezer.

  • Prep40 min
  • Cook15 min
  • Rest2 hr
  • Total2 hr 55 min
  • KashrutDairy

What you need

Amount:×1

Base

Chocolate cream

Topping

How I make it

Base

  1. Beat the egg whites with the sugar until evenly foamy and firm.

  2. Melt the chocolate and butter in a double boiler.

  3. Stir in the yolks.

  4. Fold the chocolate mixture into the whites and add the nuts.

  5. Spread in a greased pan and bake at 350°F (180°C) for 15 minutes. Let cool.

Chocolate cream

  1. Bring the cream to a boil, add the chocolate and stir until melted.

  2. Chill well, at least 2 hours.

  3. When cold, whip it into a chocolate cream and flavor with the orange zest.

  4. Spread the cream over the cooled base.

Topping

  1. Whip the cream with the sugar and instant coffee until smooth and spread it over the chocolate cream.

  2. Cover the pan with plastic wrap and freeze.

  3. Take it out of the freezer about 20 minutes before serving.

Source: ChefEf (chefef.com)