Chocolate Mousse Layer Cake

Notes: 1991 Honorable Mention. Pat Krome, Gilbert. The Times, PA

Early in day:

1. Preheat oven to 350?F. Grease and flour two 9-inch round cake pans.
Prepare chocolate cake mix as label directs. Pour batter into cake pans;
bake as label directs. Cool cake in pans on wire racks 15 minutes; remove
from pans and cool completely on racks.

2. Prepare chocolate mousse; in heavy 3-qt. saucepan over low heat, heat
chocolate squares until melted and smooth, stirring frequently. Remove
saucepan from heat; cool chocolate slightly.

3. In large bowl, with mixer at high speed, beat egg whites until soft
peaks form. Spoon beaten egg whites into medium bowl; set aside.

4. In same bowl, with same beaters and with mixture at low speed, beat
butter or margarine and 1 1/2 cups confectioners sugar until blended.
Increase speed to high; beat until light and fluffy. Reduce speed to
medium; add egg yolks and beat 5 minutes or until creamy, occasionally
scraping bowl with rubber spatula. Add melted chocolate and beat until
mixed, scraping occasionally.

5. With rubber spatula or wire whisk, gently stir one-third of beaten egg
whites into chocolate mixture; fold in remaining egg whites. Refrigerate
mousse
45 minutes.

6. Spoon about 3 cups chocolate mousse into decorating bag with large star
tube; refrigerate. With serrated knife, cut each cooled cake horizontally
in half. Place 1 cake layer, cut side up, on cake plate; spread with 1 1/2
cups chocolate mousse to within 1/2 inch of edge. Top with second layer,
cut side up; spread with 1 1/2 cups mousse. Top with third layer, cut side
up; spread with 1 1/2 cups mousse. Place remaining layer on top, cut side
down.

7. Spread remaining mousse on side and top of cake. Use mousse in
decorating bag to pipe a pretty design on side of cake. Refrigerate cake at
least 3 hours or until mousse is firm enough to slice.

8. While cake is chilling, prepare Chocolate Curls.

9. To serve, arrange Chocolate Curls on top of cake; sprinkle with
confectioners sugar. Makes
20 servings.

CHOCOLATE CURLS: In heavy 1-qt. saucepan over low heat, heat four squares
semi-sweet chocolate until melted and smooth, stirring frequently. Spoon
melted chocolate onto large cookie sheet. With metal spatula, spread
chocolate to cover cookie sheet evenly; refrigerate until firm, about 10
minutes. Make curls: Place chocolate-covered cookie sheet, with narrow side
toward you, on damp cloth to keep it from moving while working. With blade
of metal spatula or pancake turner, starting at the lower right corner,
firmly push spatula away until chocolate begins to curl. Cut chocolate
strip to release curl from pan. Repeat to make many curls. (Consistency of
chocolate is very important. If it is too soft, it will not curl; if too
hard, it will break and crumble. If chocolate is too firm, let stand at
room temperature a few minutes until soft enough to work with; if too soft,
return to refrigerator.) Place curls on another cookie sheet; refrigerate
until firm; then decorate cake and serve.