FREE SHIPPING over $75 in Continental USA--3 FREE SAMPLES shipped with EVERY ORDER! 

Celebrating Brianna's Birthday with her favorite Chocolate Mousse Cake

by Kelli P February 22, 2018

How can it be that I have a 35-year-old daughter when I only feel 45-years-old myself...ha!  Every year since Brianna was 8 yrs old, I ask her, "What kind of cake do you want for your birthday?" The answer is always the same--Chocolate Mousse Cake. 

35th Birthday

While it's definitely not on my approved Whole Food, Plant-Based diet I splurge for her birthday. It's THAT good!

This flourless chocolate cake is very easy to make. The only thing you need to be sure you have on hand (besides the ingredients) is a springform pan.

 

Marlene Sorosky's Chocolate Mousse Cake, flourless,

Chocolate Mousse Cake - recipe credit Marlene Sorosky

7 oz (1-1/4 cup) semisweet chocolate chips (I use Ghiradelli-you want a good quality chocolate chip as they melt better)

1/4 lb unsalted butter
7 eggs separated
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar

Whipped Cream Frosting

1/2 pint whipping cream (1 cup)
1/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 325° F (165° C).

In a small saucepan, melt chocolate chips and butter over low heat.  In a
large bowl, beat egg yolks and 3/4 cup sugar until very light and
fluffy, about 5 minutes.  Gradually beat in warm chocolate mixture and
vanilla.  I another large bowl, beat egg whites with cream of tartar
until soft peaks form.  Add remaining 1/4 cup sugar - 1 tablespoon at
a time.  Continue beating until stiff.  Fold egg whites carefully into
chocolate mixture.  Pour 3/4 of the batter into an ungreased 9" x 3"
springform pan.  Cover the remaining batter and refrigerate.

Bake cake for 35 minutes.  Remove cake from oven and cool.  Prepare
Whipped Cream Frosting and set aside.

Cake will drop in the middle as it cools.  Remove the outside ring of
the springform pan.  Stir the refrigerated mousse batter to soften
slightly.  Spread it on top of the cake.  Refrigerate until firm.
Spread Whipped Cream Frosting over top and sides.  Garnish with grated
or shaved chocolate, if desired.  Refrigerate several hours or
overnight.  May be frozen.

Whipped Cream Frosting

In a small bowl, beat whipping cream until it forms soft peaks.  Add
powdered sugar and vanilla.  Beat until stiff. Top with shaved chocolate or as I did, Caramel Salt Sugar.




Kelli P
Kelli P

Author

Kelli Parisian - Founder of Parisian's Pure Indulgence Organic Skin Care. Contributing writer to LivingBetter50 online Woman's Magazine. Come along with me, and learn how to have a healthy, vibrant, beautiful life after 50!


Leave a comment

Comments will be approved before showing up.


Also in Kelli's Blog

Summer Fun $100 Travel Giveaway!

by Kelli Parisian June 24, 2019

Best summer travel giveaway, facebook, bag for travel, cbd, face cleanser, toner, moisturizer with SPF, night cream

Who doesn't love a Giveaway?! Have you heard about ours?

Beginning Monday, June 24 for one week, enter our Summer Fun Facebook Giveaway.

 SUMMER FUN TRAVEL BAG GIVEAWAY 

Continue Reading

Will Hemp CBD oil make you high?

by Kelli Parisian June 18, 2019

 

Will CBD make me high? Anxiety, sleep, pain, inflammation, best, CBD 101

The question "Will Hemp CBD make you high?" is quite common. 

The short answer is No, definitely No. But, what's the difference between CBD and THC--the part of the cannabis plant that WILL make you high?

Let's start with the difference between 

Continue Reading

6 tips to Nails that won't chip, split, peel or break

by Abbie In the Tidepool June 10, 2019

6 tips for nails that, chip, split and break. Weak nails no more
Do your nails chip, split, peel or break?  
These are all common nail problems to have, but, with a little effort, you can have better nails in 2-3 weeks. You'll be on your way to stronger, healthier nails with our 6 tips for strong nails.

Continue Reading

Sale

Unavailable

Sold Out