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Christmas Chocolate Mousse Cake

Source of Recipe

Sandy and Regina


Recipe Introduction

This cake was first served by Sandy on Christmas and my sister has made it every Christmas Eve since the 1980's. I hope to continue the tradition

List of Ingredients

Check recipe in the last dessert notebook for correct ingredients

Crust:
3 cups chocolate wafer crumbs which is 1 boxes of chocolate famous wafers
1 cup (2 sticks) unsalted butter, melted

Filling:
1 pound semisweet chocolate which is 4 Ghiradelli semi sweet bars or you can use chocolate chips
2 eggs
4 egg yolks
2 cups whipping cream
6 tablespoons powdered sugar
4 egg whites, room temperature

Topping: optional
2 cups whipping cream
Sugar


Recipe

For crust: Combine crumbs and butter. Press on bottom and completely up the sides of 10 inch springform pan. Refrigerate 30 minutes or chill in freezer

For Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees F) add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry.
Stir a little of the whip cream mixture and egg whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or preferably overnight in freezer. Take out at least 30 min before serving to soften

Topping:
Whip remaining 2 cups of cream with sugar to taste until quite stiff

Loosen crust on all sides using sharp knife. Remove from springform. Add whip topping to each piece