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Print this Recipe    Chocolate Mousse 07

Double Chocolate Threat

1/3 c unsalted butter
2 squares unsweetened chocolate
1 c. sugar
2 eggs, beaten well
2/3 c. unbleached flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
Chocolate mousse filling (see below)
1 c. heavy cream, for frosting

Preheat oven to 350 degrees. Grease and flour an 8- or 9-inch
square baking pan. Set aside. Melt butter and chocolate over low
heat or in the top of a double boiler over hot water. Remove from
heat, add sugar and eggs, mix well. Sift together the flour, baking
powder and salt. Stir into the chocolate mixture. Add the vanilla
and pour the mixture into the prepared pan. Bake at 350 degrees
for 25-30 minutes, until cake is baked but still very moist. Then
cool. Remove the cake from the pan and cut into strips wide enough
so they can line most of the side of a 2-quart souffle dish or
charlotte mold. Cut strips through center to separate into two
thinner halves. Lin the bottom and sides of diesh with the strips.
Don't worry about piecing; the spaces won't show. Spoon the mousse
filling into the cake-lined dish. Wrap the dish well, and chill
overnight in the fridge or freezer. To serve, first defrost the
cake, if frozen. Remove it from the pan, first loosening the sides
with a knife, then dipping the pan partly into hot water to loosen
the cake so it can be turned outonto a serving plate. Whip the
cup of heavy cream until stiff and decorate top and parts of sides
with cream. Serve in small slices.

Chocolate Mousse Filling

1 1/2 pounds semisweet chocolate
1/2 c. strong coffee
3 eggs, separated
1/2 c. coffee liqueur
1/2 c. heavy cream

Melt the chocolate with the coffee over low heat or in top of double
boiler over hot water. Remove from heat. Beat the yolks until
pale in color, and stir them into chocolate. Stir in the coffee
liqueur. Cool. Beat egg whites until stiff but not dry. Whip
1/2 c. cream until stiff. Fold the whites an the cream into the
chocolate mixture. Yield: 12 servings.


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