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Category: Tortes
Prep Time: Cook Time: Total Time:
1 pkg Devils Food cake mix
1/3 cup chocolate ice-cream topping
4 squares (4 oz) semisweet chocolate
2 tbsp. powdered sugar
2 tbsp. coffee liqueur
2 egg yolks
1/2 cup whipping cream
1 tbsp. chocolate ice-cream topping
1/2 cup whipping cream
Fresh raspberries (optional)
Prepare mix and bake according to pkg directions. Cool 10 minutes. Remove from pan and cool completely. Place on a serving platter. Spread cake with the 1/3 cup ice cream topping. Chill until needed.
For mousse: In a small saucepan, melt semisweet chocolate over low heat, remove from heat. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mixture just coats a metal spoon. Remove from heat, cool completely.
Beat the first 1/2 cup whipping cream with an electric mixer to soft peaks. Stir HALF of the chocolate mixture into the whipped cream. Fold in remaining chocolate. Cover, chill mixture just until it mounds. Spread onto cake within 1 inch of edge. Chill, covered, several hours.
To serve, drizzle cake with the 1 tbsp. topping. Beat the remaining whipping cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe whipped cream around cake edge. Garnish with raspberries, if desired.
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CHOCOLATE MOUSSE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 pkg Devils Food cake mix
1/3 cup chocolate ice-cream topping
4 squares (4 oz) semisweet chocolate
2 tbsp. powdered sugar
2 tbsp. coffee liqueur
2 egg yolks
1/2 cup whipping cream
1 tbsp. chocolate ice-cream topping
1/2 cup whipping cream
Fresh raspberries (optional)
Prepare mix and bake according to pkg directions. Cool 10 minutes. Remove from pan and cool completely. Place on a serving platter. Spread cake with the 1/3 cup ice cream topping. Chill until needed.
For mousse: In a small saucepan, melt semisweet chocolate over low heat, remove from heat. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mixture just coats a metal spoon. Remove from heat, cool completely.
Beat the first 1/2 cup whipping cream with an electric mixer to soft peaks. Stir HALF of the chocolate mixture into the whipped cream. Fold in remaining chocolate. Cover, chill mixture just until it mounds. Spread onto cake within 1 inch of edge. Chill, covered, several hours.
To serve, drizzle cake with the 1 tbsp. topping. Beat the remaining whipping cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe whipped cream around cake edge. Garnish with raspberries, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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