Ingredients
1 package 1 layer devils food cake mix
1/3 cup chocolate ice cream topping
4 squares semisweet chocolate
2 tbsp powdered sugar
2 tbsp coffee liqueur
2 egg yolks
1/2 cup whipping cream
1 tbsp chocolate ice cream topping
1/2 cup whipped cream
1 fresh raspberries (optional)
Directions
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
Servings: 12 servings
Chocolate Mousse Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Historians have proved the existance of recipes far back into the distant past, in truth as far into history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these old recipes were just very basic pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the chefs of Roman times made use of many spices, including many that are still in use today like basil, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. These new spices and herbs prompted a torrent in recipe manuscripts, many of which are now in private libraries. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chocolate Mousse Torte recipe.
