Wednesday, January 4, 2012

Easy Chocolate-Vanilla Mousse Cake

This past Shabbat was nice and low key. Shabbat day, I cooked for myself, my roommate and a friend of ours. Although it was just the three of us, I made dessert, because no meal is ever complete without it. (I think that's a function of my childhood- we rarely, if ever, had dessert growing up, so I'm making up for it now!) I wanted something quick and easy but delicious. I remembered this recipe from the Israeli book More Chocolate and thinking that I'd never make it because it's technically semi-homemade and I hate those. But, I changed my tune and put together my shopping list. I picked up the ingredients late Thursday night and put it together quite easily the next day. The base is made of whipped eggs and sugar with chocolate pudding mix folded in. It's then baked and when it cools forms a sort of cakey crust. Whipping cream is then beaten with vanilla pudding mix and then poured in. A simple glaze of chocolate, margarine and milk is made and spread on top. Done, done and done. Seeing as it was a huge cake, we barely made a dent in it. I sent it to my army base with friends and when I myself got there, I was pleased to see not a crumb left. Success. 
Easy Chocolate-Vanilla Mousse Cake
from Al HaShulchan

6 eggs
3/4 cup sugar
1 pgk chocolate pudding mix

2 containers whipping cream
1 pkg vanilla pudding mix

100 g chocolate
3 tbsp milk
50 g margarine

Preheat your oven to 180. Grease a ten inch springform pan.
Place the eggs and sugar in the bowl of your stand mixer, fitted with the whisk attachment. Beat until at least triples in volume and is light and fluffy.

Add the chocolate pudding mix and gently fold in to incorporate thoroughly.
Pour into the pan
and bake 20-25 minutes or until the cake feels set. It will shrink upon cooling- this is supposed to happen.
In a clean bowl, whip the cream and vanilla pudding until stiff peaks form.
Spread evenly into the crust and chill for at least half an hour.
Stir together all the topping ingredients until everything is melted together and smooth.
Spread on top of the cream. Chill at least two hours. Unmold and serve.

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