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

Super quick and easy skin care routine for fabulous looking skin

by Kelli Parisian April 09, 2019

5 minute or less skincare routine for women over 40 with sensitive skin, Rosacea, wrinkles

You like your home uncluttered, your wardrobe functional and your skincare routine under five minutes. You consider yourself a happy Minimalist.

When it comes to your skin, it can be better-looking with a minimal routine. 

The three things everyone needs to do daily.

Continue Reading

Can CBD help you?

by Kelli Parisian March 21, 2019

In recent years, there has been an increasing number of studies done on cannabis, and more specifically on CBD and its potential to help treat a variety of medical conditions.

CBD oil is gaining momentum in the health and wellness world, with some scientific studies confirming it may help treat a variety of ailments like

Continue Reading

Is Fragrance/Perfume The New Second-Hand Smoke?

by Kelli Parisian February 25, 2019

fragrance, perfumes the new second hand smoke, toxins in the air, EPA

 

You walk into a store full of scented candles. They smell so fresh and lovely, but a few minutes later, your nose starts to itch and you start to get a headache.

Continue Reading

Sale

Unavailable

Sold Out