50+ Friends Club Cookbook
Cakes and Frostings
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Venetian Cream Frozen Chocolate Mousse Cake
From the Kitchen of:
Brick
| Cake |
| 4 | | eggs |
| 3/4 | cup | sugar |
| 2 | tbsp | butter |
| 1/4 | cup | all purpose flour |
| 2 | tbsp | unsweetened cocoa |
- Butter and flour a 9-inch springform pan.
- Put eggs and sugar in mixer bowl and beat until ribbon
trail forms, about 7 minutes.
- Melt 2 tbsp butter and cool.
- Sift together flour and cocoa; fold into egg mixture.
- Fold in butter.
- Pour batter into cake pan and bake in a 350 degree F.
oven for 20 to 30 minutes.
- Cool in pan for 10 minutes, then remove ring and cool
completely.
| Mousse Filling |
| 12 | oz | semisweet chocolate bits |
| 3/4 | cup | sugar |
| 1 | cup | water |
| 6 | | egg yolks |
| 1/2 | cup | soft butter |
| 1/2 | cup | cream |
| 1-1/2 | cups | heavy cream, whipped |
- Melt the chocolate bits over hot water.
- Heat the sugar and water, stirring until sugar dissolves.
Cook to 240 degrees F. on a candy thermometer.
- Beat egg yolks in mixer bowl until thick.
- Gradually add sugar syrup and continue beating until
cooled.
- Add butter and mix well.
- Mix in melted chocolate.
- Fold in cream.
- Fold in whipped cream.
- Chill in refrigerator until cold.
To Serve
- Slice cake in half. Put 1/2 of the cake in a pan with
sides.
- Spread 1/2 of mousse over the cake; put other half of
cake on top; spread with remaining mousse.
- Freeze. Freeze until SOLID.