I need recepie for chocolate mousse cake without chocolate pudding or miracle whip. Real stuff please?

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  1. INGREDIENTS
    1 1/2 cups all-purpose flour
    1 cup white sugar
    1/4 cup unsweetened cocoa powder
    1/4 teaspoon salt
    1 cup hot, brewed coffee
    1/3 cup vegetable oil
    1 tablespoon vanilla extract
    1 egg

    16 (1 ounce) squares semisweet chocolate
    1/2 cup unsalted butter
    1/4 teaspoon salt
    2 teaspoons vanilla extract
    8 egg yolks
    8 egg whites
    4 tablespoons white sugar
    1 1/2 cups heavy whipping cream

    4 (1 ounce) squares semisweet chocolate
    1/4 cup heavy whipping cream
    1/2 cup chopped walnuts
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner.
    In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin.
    Pour into springform pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan.
    To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days.
    To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.
  2. This recipe is amazing! I love it and so does everyone I make is for! I hope you love it too!

    Dark Chocolate Mousse Cake

    Servings: 8-10
    Cooking Time: 40 minutes
    Ingredients
    For the cake
    175g dark chocolate, chopped
    5 large eggs, separated
    150g caster sugar
    30ml orange liqueur, such as Cointreau
    For the mousse
    1 orange, juice only
    1 tsp powdered gelatine
    175g dark chocolate, chopped
    30ml orange liqueur
    4 eggs, separated
    150ml double cream, lightly whipped
    To decorate
    150ml double cream, whipped
    dark chocolate, grated

    Method
    1. Preheat the oven to 180/gas 4. Butter a 25cm diameter spring form cake tin and line the base with a disc of non-stick baking parchment.

    2. To make the cake, break the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat gently, until the chocolate has melted. Remove the bowl from the heat.

    3. Beat the egg yolks and caster together, until thick and pale.

    4. Fold in the liqueur.

    5. Stir in the cooled chocolate.

    6. Whisk the egg whites until stiff and fold quickly and carefully into the chocolate mixture. Pour into the prepared tin and bake for 25-30 minutes, until a skewer inserted into the centre of the cake comes out clean.

    7. Remove the cake from the oven and leave to cool in the tin.

    8. To make the mousse, pour the orange juice into a small saucepan and sprinkle the over the gelatine. Heat through very gently, until the gelatine granules have dissolved completely.

    9. Break the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until the chocolate has melted.

    10. Remove the bowl from the heat and stir in the liqueur and the orange juice.

    11. Beat the egg yolks into the chocolate mixture, one at a time.

    12. Leave the mixture to cool for 5 minutes.

    13. Carefully fold in the cream.

    14. Whisk the egg whites until they are very stiff, and, using a large metal spoon, fold them quickly and thoroughly into the chocolate mousse.

    15. With your fingertips, press down the sugary crust that will have formed during baking. Leaving the cake in the tin, pour the mousse onto the top of the cake. Leave for 3-4 hours to set.

    16. To serve, dip a palette knife in hot water and run it round the inside of the tin. Undo the spring sides of the tin, and, using a fish slice, carefully ease the cake on to a serving plate.

    17. Pipe rosettes of whipped cream around the edge of the top of the mousse and scatter over a little grated chocolate. Serve in slices.

    I REALLY HOPE I HAVE HELPED YOU!
  3. QUICK & EASY CHOCOLATE MOUSSE

    2 c. (12 oz.) semi-sweet chocolate
    chips
    1 1/2 tsp. vanilla
    1 1/2 c. whipping cream, heated to
    boiling point
    6 egg yolks
    2 egg whites
    Whipped cream (opt.)

    Combine chocolate and vanilla in blender or food processor fitted with a steel knife and mix for 30 seconds. Add boiling cream and continue mixing until chocolate is completely melted. Add yolks, mix about 5 seconds, then transfer mixture to a bowl and allow to cool, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Place in serving bowl or glasses, cover with plastic wrap and chill. Serve with whipped cream. 4 to 6 servings.
  4. Chocolate Mousse Cake

    INGREDIENTS:

    * 8 oz. bittersweet chocolate, finely chopped
    * 6 Tablespoons unsalted butter, cut into pieces + extra to butter the pan
    * 6 large eggs, separated
    * 1/2 cup sugar

    1. Place the chopped chocolate and butter in a large, microwave safe bowl and microwave on high in 30-second increments.
    Stir after each increment, continuing until the chocolate is completely melted. Allow to cool slightly, then whisk in the egg yolks.
    2. Place the whites in a clean bowl and beat to soft peaks. Gradually add the sugar, beating until stiff and glossy.
    3. Whisk 1/4 of the whites into the chocolate mixture to lighten it.
    4. Using a rubber spatula, gently fold the chocolate into the rest of the whites.
    5. Pour it into the prepared pan and smooth the top.
    6. Bake 40 to 50 minutes. The cake will have pulled away from the side of the pan and will be just set in the center.
    7. Allow to cool.

    Enjoy!
  5. Check out http://useinfo-cakes.blogspot.com/
    It has recipes for quite a few tasty cakes that can be prepared
    easily from home ..
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