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Chocolate Mousse Cake

Yield: 10-12 Servings
Cake:
1 pkg. devils food cake mix (18 oz.)
Meringue:
6 egg whites
½ cup sugar
1 Heath Toffee candy bar, chopped
1 pkg. Knorr chocolate mousse
ganach e:
10 oz. bittersweet chocolate, finely
chopped (or 1 pkg. dark chocolate
chips)
1 cup heavy whipping cream
2 Heath Toffee candy bars, for garnish

  1. Preheat oven to 250°F.
  2. Prepare cake mix according to package directions. Let cake cool completely before assembling dessert—may refrigerate overnight.
  3. For the meringue: Beat egg whites in a mixer until foam begins to form and slowly add sugar. When stiff peaks form, gently fold in chopped Heath bar.
  4. Line a cake pan with parchment paper or spray with a light coating of vegetable spray and spread meringue into pan.
  5. Bake for 2 hours; then shut off oven—do not open door—and leave meringue in closed oven overnight to ensure a crisp product.
  6. Prepare mousse the next day according to package directions (or use homemade recipe).
  7. Prepare ganache: Place chocolate in a medium heatproof bowl. Bring cream to boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate. Using a rubber spatula, slowly stir in a circular motion until all the chocolate is melted, about 2 minutes. Let ganache sit at room temperature until cool, about 2 hours, or refrigerate one hour.
  8. To assemble the cake: Set one chocolate cake layer on a serving tray. Pour a thin layer of ganache on the cake as a crumb coating allowing it to set up until it is firm to the touch.
  9. Top ganache covered cake layer with about a 1⁄2-inch of the mousse and top with the crisp meringue. Spread another 1⁄2-inch of mousse on top of the meringue. Set the cake in the freezer until the mousse is firm, about 10 minutes. Take cake out of freezer and pour remaining ganache on top of the cake, allowing it to flow over the sides. To firm up ganache, set the cake back in the freezer, at least 10 minutes more.
  10. To serve: chop up the Heath candy bars and sprinkle in the middle top of the cake. Decorate the top border with any remaining mousse mixture.

Recipe from Curt Bailey, manager, catering and dining services, East Alabama Medical Center, Opelika, AL, for the Premier Foodservice Culinary Creations Recipe Contest 2005.

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