Just a note here re cracking. You should do this with all cheesecakes and cakes such as this one too. As soon as you take the cake from the oven, run a knife along the edge. You will have far less cracking if you do this! Also, the beating must be done for at least as long as the recipe calls for. You cannot shortcut this step, as it ensures the quality of the cake! Since all ovens don't calibrate the same, keep a close eye on your cake. "Almost set" means exactly that. Jiggle the pan and, if the center jiggles just a little, the cake is done and should be removed immediately. It continues to set as it cools. This goes for cheesecakes too! This is an outstanding recipe if done correctly!
Baked Chocolate Mousse
Be patient as you whip the egg mixture. Because there are a couple of yolks in the mix, it takes a full 5 minutes to reach soft peak stage. Dollop with whipped topping and serve with raspberries.
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Total: 8 Hours, 52 Minutes
- Calories: 151
- Fat: 9.3g
- Saturated fat: 5.1g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.5g
- Protein: 3.5g
- Carbohydrate: 17.5g
- Fiber: 1.8g
- Cholesterol: 36mg
- Iron: 1.9mg
- Sodium: 49mg
- Calcium: 22mg
- 1/2 cup water
- 1/3 cup Dutch process cocoa
- 1 teaspoon instant espresso granules
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1/3 cup sugar
- Dash of salt
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- Baking spray with flour (such as Baker's Joy)
- 1. Preheat oven to 350°.
- 2. Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
- 3. Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
- 4. Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.
- OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you'll add 62 calories, 6.7g fat, and 4.2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.
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