Chocolate Mousse Cake - Cake Recipe Contest


The Great Cake Recipe Contest - Submission # 4

Editors note on some terminology used in Martha's submission:
  1. Balabusta - means "home-maker" actually refers to the Matriarch of the family. The one who with just one look will make you crawl into your shell!
  2. Pesadik - means Kosher for Passover. (Yiddish-English kind of term)
  3. Parve - as readers of Help! I Have A Fire In My Kitchen know is something that does not contain milk or meat and thus can be eaten with both.
  4. Coeliac disease or celiac disease is an autoimmune disorder of the small bowel that occurs in genetically predisposed individuals in all age groups after early infancy. (See the Wikipedia article on this for more info. or click below on the link for celiacs.)

Martha Greenberg writes about her submission to the Great Cake Recipe Contest:
This cake is my all-time favorite. I got the recipe from my aunt, who is a terrific balabusta. It is not only parve, it is also pesadik (and safe for celiacs), but so good that we make it year-round. It can even be made ahead of time and frozen. If it has any flaws, it is that this cake is so rich and yummy that you can't each very much of it. But if you are chocolate lover, you will love this.

This recipe comes in 2 sizes. To make a large cake, use the first set of quantities and large spring-form pan. To make a smaller one, use the second set and smaller pan.

Chocolate Mousse Cake

Ingredients [large]:
  1. 13.5 oz (200gr) margarine (plus a small amount to grease the pan)
  2. 10.5 oz (325 gr) sugar
  3. 10.5 oz (300 gr) bitter-sweet chocolate
  4. 11 eggs
Ingredients [small]:
  1. 9 oz (130 gr) margarine (plus a small amount to grease the pan)
  2. 7 oz (215 gr) sugar
  3. 7 oz (200 gr) bitter-sweet chocolate
  4. 7 eggs
Requires:
  1. 1 spring-form pan
  2. Electric mixer
  3. 1 egg separator
  4. 2 mixing bowls (one large, the other can be smaller)
  5. And either one glass bowl and a microwave or a small saucepan and burner (to melt the ingredients)

Steps (Directions:)
  1. Melt the margarine, sugar and chocolate together (I break up the chocolate bars and put the ingredients in a glass bowl in microwave, you could use a pan on the stove instead).
  2. Separate the eggs.
  3. Beat the yolks.
  4. Add the melted mixture to the yolks.
  5. Beat the egg whites until stiff.
  6. Gently fold the egg whites into the other ingredients.
  7. Grease the spring-form pan and pour 2/3 of the mixture into the pan.
  8. Bake for 30 minutes.
  9. When the cake is cool, add the leftover 1/3 of the mixture (if it hardens in the meanwhile, add more beaten egg-white)
Keep refrigerated or in freezer.

ENJOY!
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