Chocolate-Mousse Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 131. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup toasted pecans, coarsely ground
- 1 cup graham cracker crumbs
- 1/4 cup margarine or butter, melted
- 2 tablespoons sugar
- 2 8-ounce packages (16 squares) semisweet chocolate, cut up
- 1 cup whipping cream
- 6 beaten eggs
- 3/4 cup sugar
- 1/3 cup all-purpose flour
Instructions
- For crust, combine ground nuts, cracker crumbs, margarine, and the 2 tablespoons sugar. Press into bottom and about 1 1/2 inches up sides of a greased 9-inch springform pan. Set aside.
- Cook and stir chocolate and cream over low heat till chocolate melts. Transfer to a large bowl.
- Combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored.
- Fold one-fourth of the egg mixture into the chocolate mixture, then fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
- Bake in a 325° oven 55 minutes or till puffed around edge and halfway to center (center will be slightly soft). Cool 20 minutes. Remove sides of pan. Cool for 4 hours. Serve with whipped cream, if desired. Chill leftovers.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "2018-03-13 00 47 00 A chunky chocolate mousse cake on display at the Amphora Diner in Herndon, Fairfax County, Virginia.jpg" by Famartin; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:2018-03-13_00_47_00_A_chunky_chocolate_mousse_cake_on_display_at_the_Amphora_Diner_in_Herndon,_Fairfax_County,_Virginia.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.