Elegant Chocolate Mousse Cake Recipes

Steps:

• In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.

Steps:

• ----makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
• butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
• Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
• Fill a pot one third full with water and bring to a simmer.
• Comine the eggs and sugar in the bowl of an electric mixer.
• Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
• Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
• In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
• (this may take some practice).
• Fold in the butter, scrape into prepared pan.
• Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
• Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
• Leave the cake on the bottom of the springform pan.
• ----Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
• You can flavor the syrup with a liquer if desired.
• Almond or hazlenut works well with this cake.
• Bring to a boil (be sure to cook off all alcohol if using a liquer).
• Let cool to room temperature.
• ----Makethe Mousses----: Chop the chocolate and place in three medium bowls.
• Bring the cream to a boil in a small sauce pan.
• Pour a half cup of hot cream into each of the bowls of chocolate.
• Whisk each until smooth (it's nice to have a helper for this;-).
• Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
• Meanwhile whip the 3 3/4 cups of cream and refrigerate.
• When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
• ----Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
• Install side of springform pan.
• Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
• Place 2nd cake layer ontop of the mousse and brush with syrup.
• Spread white chocolate on this layer.
• Finally, put the top on the cake and spread dark chocolate mousse.
• Cover and refrigerate for a minimum of four hours or up to 24 hours.
• Garnish with white chocolate curls before serving.
• I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.