You are here

Chocolate Mousse Lady Finger Cake

admin's picture
Ingredients
  Chocolate 4 Ounce (Baker's)
  Eggs 6 , separated
  Sugar 3⁄4 Cup (12 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Confectioners sugar 1 Cup (16 tbs), sifted
  Butter 1 1⁄2 Cup (24 tbs)
  Vanilla 1 Teaspoon
  Lady fingers 30 , split
  Heavy cream 1 Cup (16 tbs), whipped
  Instant coffee 1 Teaspoon
  Confectioners sugar 1 Teaspoon
Directions

Melt chocolate in double boiler.
Beat egg yolks until lemon-colored.
Gradually beat in sugar until smooth and thick.
Beat in milk.
Add egg mixture to chocolate.
Cook, stirring until well-blended, 5-10 minutes.
Let cool in large mixing bowl for 30 minutes.
Add salt to egg whites, beat until stiff but not dry.
Beat in 1/2 cup confectioners' sugar, 1 tablespoon at a time.
Reserve.
Cream butter.
Gradually beat in rest of confectioners' sugar.
Add to chocolate mixture, and stir until well-blended.
Gently fold in egg whites and vanilla.
Line bottom and sides of a 3-quart spring form with a single layer of lady fingers, placing them vertically around sides.
Pour in 1/3 of chocolate mixture, then another layer of lady fingers, etc.
There will be 3 layers Refrigerate overnight.
Next day wrap and freeze.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Equipment: 
Crock Pot
Dish: 
Cake

Rate It

Your rating: None
4.125
Average: 4.1 (20 votes)