Almond Joy Mousse Cake
Source of Recipe
Everyday with Rachael Ray
Recipe Introduction
serves 8
prep 30 min plus freezing
cook 20 min
List of Ingredients
- 1 c sweetened flake coconut
- 3/4 c raw almonds
- 28 chocolate wafer cookies, such as nabisco famous
- 3 tbsp unsalted butter, melted
- 2 large eggs
- 1/2 c sugar
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- one 4 oz bar bittersweet chocolate, finely chopped
- 1 c heavy cream
- hot fudge sauce, for serving
Instructions
- Preheat oven to 350*F. Grease a 9 in springform pan. Place the coconut and almonds on opposite sides of the a baking sheet. Transfer to the oven and bake stirring the coconut once or twice, until lightly toasted, about 7 min. Let cool (keep oven on) Using a food processor, pulse the almonds until finely chopped. Return finely chopped nuts to the baking sheet with the coconut and set aside.
- Pulse the chocolate wafers with the remaining nuts in th processor to make fine crumbs. Add the butter and pulse just until blended. Transfer the crumb mixture to the prepared sringform pan and press into the bottom and 1 1/2 inched up th side. Bake for 5 min to set, then transfer to a rack to cool.
- In the top of a double boiler, using a handheld electric mixer, beat eggs, sugar, and salt at high speed until fluffy, about 5 min. Place over simmering water and beat at high speed until doubled in size, 8-10 min. Remove from the heat and stir in vanilla and reserved nuts and coconut. Cover and refrigerate for 1 hour.
- Stir the chopped chocolate into the chilled custard. Using the mixer, whip the cream until it forms soft peaks; fold into the custard. Scrape the mixture into the crust, cover with plastic wrap and freeze for at least 4 hours or up to 3 days.
- Cut the mousse cake into slices and drizzle with hot fudge.
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