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Chocolate Mousse Cake

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The uniqueness of this cake is that it is both cake and mousse in one.  Dense and killer-rich, it delivers an intense chocolate flavor that isn’t diluted with flour.  I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss.  A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.

Use the best butter and chocolate you can afford as well as our vanilla, as they won’t be wasted on this cake. Personally, I think dark chocolate is the best choice for this cake. However, if you prefer milk chocolate over dark, there are some intense milk chocolate options available.

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Comments (2)

  • Joyce

    |

    When you add the eggs to the chocolate butter, is this on the stove over heat?
    Sounds so good!

    Reply

    • Patricia Rain

      |

      The butter and chocolate have been taken off the heat. It is a great recipe! VQ

      Reply

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