Double Mousse Delight Cake Recipe

1/3 cup
2 squares
1 cup
2
2/3 cup
1/2 tsp
1/4 tsp
1 tsp

1 1/2 pounds
1/2 cup
3
1/2 cup
1/2 cup

1 cup

Unsalted butter
Unsweetened baking chocolate
Sugar
Eggs, beaten well
Unbleached flour
Baking powder
Salt
Vanilla

Semisweet chocolate
Strong coffee
Eggs, separated
Coffee liqueur
Heavy cream

Heavy cream, for frosting

Oven Temp ~ 350° Baking Time ~ 25 - 30 Min.
Pan Type ~ 9 inch square pan

Preheat oven. Grease and flour 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 until cake is baked but still very moist.
Cool.

Remove the cake from the pan and cut into strips wide enough so they can line most of the sides of a 2-quart soufflé dish or charlotte mold. Cut strips through center to separate into two thinner halves. Line the bottom and sides of dish with the strips. Don't worry about the spacing,
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 out onto a serving plate. Whip the cup of heavy
cream until stiff and decorate top and parts of sides with cream.
Serve in small slices.

Mousse
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.

Makes12 servings.

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Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

Let’s face it; Most times, low-fat or low-sugar cake recipes taste yucky! You’d rather be unhealthy than try to grin and bare the alternative, right? And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

Stop using cake mixes! They are full of all the naughty stuff you absolutely want to avoid if you are trying to stay on a low-fat low-sugar, and heart-healthy diet. You won’t be sacrificing taste using all natural ingredients. On the contrary, you will be gaining flavor.

Remember Granny’s homemade cakes, cookies, and pies? For Heaven’s sake, they were made with all natural ingredients…and you can even substitute some of the healthy products used today for her sugars, lard, and cream and still get the same GREAT taste!

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