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Measurements
      Title: CHOCOLATE MOUSSE CAKE
 Categories: Cakes
      Yield: 1 Servings
 
-------------------CHOCOLATE CHIFFON CAKE------------------------
      1 c  Egg whites (7 or 8)
    1/2 c  Cocoa, unsweetened (sifted)
    3/4 c  Water, boiling
  1 3/4 c  Flour, cake (sifted)
  1 3/4 c  Sugar
  1 1/2 ts Baking soda
      1 ts Salt
    1/2 c  Oil, salad
      7    Egg yolks
      2 ts Vanilla extract
    1/2 ts Cream of tartar

---------------------CHOCOLATE FILLING--------------------------
      3 c  Heavy cream
  1 1/2 c  Sugar, confectioners(sifted)
    3/4 c  Cocoa, unsweetened (sifted)
      2 ts Vanilla extract
    1/4 ts Salt
      1 ts Gelatine, unflavored
 
  NOTE:  All sifted ingredients should be sifted BEFORE measuring! 1.
  Make cake: in large electric mixer bowl, let whites warm to room
  temp. (1 hour). Into cocoa in small bowl, stir boiling water until
  smooth. Let cool 1/2 hour.  preheat oven to 325F. Sift flour with
  sugar, soda and salt in large bowl.  make a well in center. 2. Pour
  in oil, yolks, vanilla and cocoa. with wooden spoon, beat just until
  smooth. sprinkle cream of tartar over whites.  with mixer at high
  speed, beat until very stiff peaks form when beater is slowly raised.
  do not underbeat. pour batter over whites. 3. with whisk, and an
  under-and-over motion, gently fold to combine. turn into ungreased
  10-inch tube pan. bake 60-65 minutes, until top springs back when
  pressed with finger.  invert over nech of bottle.  cool 1 1/2 hours.
  with spatula, loosen cake and remove. 4. cool on rack. make chocolate
  filling: in large bowl, combine cream, sugar, cocoa, vanilla, salt &
  refrigerate for 1 hour.  with mixer, beat until stiff, refrigerate
  again. sprinkle gelatine over 2 tb cold water to soften. heat,
  stirring over hot water to dissolve (double boiler effect). cool. 5.
  prepare cake. cut 1 inch slice crosswise from top of cake, set aside.
  with sharp knife, outline a cavity in cake, leaving 1 inch thick
  walls around center, side and bottom. with spoon carefully remove
  cake from this area. reserve 1 1/2 c crumbled cake. 6. measure 2 1/2
  c chocolate filling into small bowl. fold in gelatine. use to fill
  cavity. replace top. mix 1/2 c filling with reserved crumbled cake.
  use to fill center hole. frost top and side of cake with remaining
  filling. refregerate until serving. serves 12


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