An elegant presentation for all chocolate lovers. You can adapt for special occasions by adding chocolate hearts for Valentine's Day or Christmas trees for Christmas, etc.

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Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
6 hrs 20 mins
total:
6 hrs 55 mins
Servings:
12
Yield:
1 10-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes.

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  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat.

  • Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended.

  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form.

  • Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust.

  • Chill cake until mousse is set, 6 hours to overnight.

  • Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.

Cook's Notes:

Substitute liqueur of choice for the orange liqueur.

You can freeze the cake, tightly wrapped with plastic wrap, until the night before serving. Thaw in the refrigerator.

Editor's Note:

You may use pasteurized egg whites, or you can omit them for a slightly denser mousse.

Nutrition Facts

736 calories; protein 9.4g; carbohydrates 51.6g; fat 57.4g; cholesterol 227.7mg; sodium 295.9mg. Full Nutrition
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