Chocolate Mousse Torte 2 Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
CHOCOLATE MOUSSE TORTE
1 each: Tb Instant coffee,
2/3 cup: Sugar,
1/4 cup: Boiling Water,
1 tsp: Vanilla,
8 ounce: Semi-sweet Chocolate,
1/8 tsp: Salt,
8 each: Eggs, separated
Directions:
PREHEAT oven to 350F. Add boiling water to instant coffee; set aside.
Place chocolate in double boiler or heavy pot. ADD coffee to
chocolate, cover and let stand over very low heat. When almost
melted, whisk until smooth. BEAT 8 egg yolks until they become thick
and lemon-colored; gradually adding sugar. Beat chocolate mixture
into egg mixture, beating constantly. Add vanilla. BEAT egg whites
until stiff but not dry. Add salt. Stir a quarter of the egg whites
into chocolate mixture. Gently fold in remaining whites, until well
blended. GREASE a 9-nch pie plate and fill with half the mousse
mixture, spreading to reach the edges. Bake 25 minutes, then turn off
oven and leave mousse in oven an extra 5 minutes. REMOVE from oven
and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate
remainingmousse. When shell has cooled, fill with chilled mousse.
Just before serving, decorate with a lattice made from pareve
(non-dairy) whip. SERVES 8. From An Article: Passover Medley by
Cynthia David - 12 April, 1995
Submitted By SAM LEFKOWITZ On 04-14-95
Source from luhu.jp
Place chocolate in double boiler or heavy pot. ADD coffee to
chocolate, cover and let stand over very low heat. When almost
melted, whisk until smooth. BEAT 8 egg yolks until they become thick
and lemon-colored; gradually adding sugar. Beat chocolate mixture
into egg mixture, beating constantly. Add vanilla. BEAT egg whites
until stiff but not dry. Add salt. Stir a quarter of the egg whites
into chocolate mixture. Gently fold in remaining whites, until well
blended. GREASE a 9-nch pie plate and fill with half the mousse
mixture, spreading to reach the edges. Bake 25 minutes, then turn off
oven and leave mousse in oven an extra 5 minutes. REMOVE from oven
and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate
remainingmousse. When shell has cooled, fill with chilled mousse.
Just before serving, decorate with a lattice made from pareve
(non-dairy) whip. SERVES 8. From An Article: Passover Medley by
Cynthia David - 12 April, 1995
Submitted By SAM LEFKOWITZ On 04-14-95
Source from luhu.jp