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Chocolate Crunch Mousse Cake

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Ranked #25,249 in Food & Cooking, #517,567 overall

This cake is smooth and chocolatey with a little bit of crunch! Chopped walnuts and crisped rice cereal are coated with melted bittersweet chocolate which become the crust, and garnish this extremely smooth and rich chocolatey mousse cake.

The Recipe:

Crust & Garnish:

5 oz bittersweet or semisweet chocolate, chopped

1 cup crisped rice cereal

1/3 cup finely chopped walnuts (size of cereal)

Mousse:

9 oz bittersweet or semisweet chocolate (not more than 62% cacao content), chopped

1/2 cup unsalted butter, cut up

4 eggs

1/4 cup sugar

Topping:

1/2 cup whipping cream (the kind you buy in a little red carton and you have to whip yourself--it tastes so much better that way!)

2 teaspoons sugar

1)Line botton of 8-inch springform pan with parchment paper.

Melt 5 oz chocolate in med. heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water)

Stir frequently until almost melted. Remove from heat; stir until melted.

Stir in cereal and nuts until completely coated

2) Drop about 14 tablespoons of the mixture over bottom of pan; carefully spread into thing layer.

Spread remaining mixture over parchment-lined baking sheet into thin layer (for garnish)

Refrigerate until hardened.

3) Meanwhile, melt 9 oz chocolate and butter in large heat-proof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water)

Stir frequently until almost melted. Remove from heat; Stir until melted.

4)Whisk eggs and 1/4 cup sugar in large heatproof bowl until well-blended.

Whisk in 1/4 cup water.

Place bowl in skillet of barely simmering water; whick constantly until mixture reaches 160 degrees F. (2-4 minutes) Remove bowl.

5)Beat egg mixture at high speed 3 to 4 minutes or until it resembles softly whipped cream.

Fold one-fourth of the mixture into chocolate. Fold in half of the remaining mixture until nearly blended.

Fold in remaining mixture just until blended.

Spread over crust. Refridgerate overnight or until firm.

6) Beat cream and 2 teaspoons sugar in med. bowl at med.-high speed until firm but not stiff peaks form; spread over mousse. Run thin knife or spatula around side of pan to loosen cake; remove pan sides. Break refrigerated chocolate mixture into large pieces and garnish cake. Store in refrigerator.

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Comments

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MrMarmalade Feb 11, 2009 @ 7:29 pm | delete

Taste buds are already drooling in anticipation.
Have given you top five stars and Fav U
Thank you

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EverythingMouse Jan 18, 2009 @ 8:21 pm | delete

Looks like a great recipe. I certainly love chocolate!

Reply

rms Nov 12, 2008 @ 8:55 am | delete

Thank you for a great addition to the cute little cupcakes and tasty treats group.

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Chocolate Crunch Mousse Cake

The Recipe:

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