Lavon and Miss NiNi discuss a recipe for Chocolate Mousse Cake
CHOCOLATE MOUSSE CAKE—Gingerbread Cookies and Gunshots—Leslie Meier
4 oz. (1 stick) unsalted butter
7 oz. semisweet chocolate chips
7 eggs, separated
1 c. sugar, divided
1 t. vanilla
1/8 t. cream of tartar
Preheat oven to 325 degrees Fahrenheit. Melt butter and chocolate chips. Cool. Beat egg yolks with ¾ c. sugar in a large bowl for about 5 minutes, until light and frothy. Gradually add chocolate mixture and vanilla.
Beat egg whites with cream of tartar in a large bowl, gradually adding remaining ¼ c. sugar, 1 teaspoon at a time until soft peaks form. Fold egg whites into chocolate mixture. Bake in an ungreased 9-inch diameter springform pan for 35 minutes. Cool cake on wire rack before removing from pan. Keep refrigerated. Serve with whipped cream.