Passover Chocolate Mousse Cake Recipe #377850
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55 min | 20 min prep
SERVES 8
- 7 ounces chocolate, sweet
- 1/2 cup unsalted butter, melted
- 7 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon lemon juice
- Preheat oven to 325 degrees.
- Melt chocolate in microwave for 2 minutes on defrost.
- Beat yolks and 3/4 Celsius 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 Celsius 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.
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5 stars