Chocolate Mousse Torte

12 Servings

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Chocolate Mousse Torte Ingredients

1 pk 1 layer devils food cake mix	2 Egg yolks
1/3 c Chocolate ice cream topping	1/2 c Whipping cream
4 Squares semisweet chocolate	1 tb Chocolate ice cream topping
2 tb Powdered sugar	1/2 c Whipped cream
2 tb Coffee liqueur	Fresh raspberries (optional)

Instructions for Chocolate Mousse Torte

1. Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter. 2. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside. 3. For the mousse, in a small saucepan melt semi-sweet chocolate over low heat; remove. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon. Remove from heat; cool completely. 4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of the chocolate mixture into the whipped cream. For in the remaining chocolate. Cover; chill until mixture mounds. Spread onto cake to within 1 inch of edge. Chill; covered for several hours. 5. To serve, drizzle cake with the 1 Tablespoon topping. Using a pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired. Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

Main Ingredient: ChocolateCuisine: Uncategorized