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Title: CHOCOLATE MOUSSE CAKE
Categories: Cakes
Yield: 1 Servings
-------------------CHOCOLATE CHIFFON CAKE------------------------
1 c Egg whites (7 or 8)
1/2 c Cocoa, unsweetened (sifted)
3/4 c Water, boiling
1 3/4 c Flour, cake (sifted)
1 3/4 c Sugar
1 1/2 ts Baking soda
1 ts Salt
1/2 c Oil, salad
7 Egg yolks
2 ts Vanilla extract
1/2 ts Cream of tartar
---------------------CHOCOLATE FILLING--------------------------
3 c Heavy cream
1 1/2 c Sugar, confectioners(sifted)
3/4 c Cocoa, unsweetened (sifted)
2 ts Vanilla extract
1/4 ts Salt
1 ts Gelatine, unflavored
NOTE: All sifted ingredients should be sifted BEFORE measuring! 1.
Make cake: in large electric mixer bowl, let whites warm to room
temp. (1 hour). Into cocoa in small bowl, stir boiling water until
smooth. Let cool 1/2 hour. preheat oven to 325F. Sift flour with
sugar, soda and salt in large bowl. make a well in center. 2. Pour
in oil, yolks, vanilla and cocoa. with wooden spoon, beat just until
smooth. sprinkle cream of tartar over whites. with mixer at high
speed, beat until very stiff peaks form when beater is slowly raised.
do not underbeat. pour batter over whites. 3. with whisk, and an
under-and-over motion, gently fold to combine. turn into ungreased
10-inch tube pan. bake 60-65 minutes, until top springs back when
pressed with finger. invert over nech of bottle. cool 1 1/2 hours.
with spatula, loosen cake and remove. 4. cool on rack. make chocolate
filling: in large bowl, combine cream, sugar, cocoa, vanilla, salt &
refrigerate for 1 hour. with mixer, beat until stiff, refrigerate
again. sprinkle gelatine over 2 tb cold water to soften. heat,
stirring over hot water to dissolve (double boiler effect). cool. 5.
prepare cake. cut 1 inch slice crosswise from top of cake, set aside.
with sharp knife, outline a cavity in cake, leaving 1 inch thick
walls around center, side and bottom. with spoon carefully remove
cake from this area. reserve 1 1/2 c crumbled cake. 6. measure 2 1/2
c chocolate filling into small bowl. fold in gelatine. use to fill
cavity. replace top. mix 1/2 c filling with reserved crumbled cake.
use to fill center hole. frost top and side of cake with remaining
filling. refregerate until serving. serves 12
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