Recipe: Black Bottom Mousse Cake

recipelink.com Chat Room Recipe Swap - 2001-08-17
From: Kelly~WA

Black Bottom Mousse Cake
From: Oregon Raspberry and Blackberry Commission

For the cake:
1/2 cup butter, unsalted
1/2 cup sugar
4 ounces semi-sweet chocolate
4 large egg yolks
4 large egg whites

For the mousse:
2 1/4 teaspoons granular gelatin
1/8 cup water
3 large egg whites
2/3 cup sugar
1/4 cup water
3/4 cup blackberry or raspberry puree
1 cup whipping cream

For the garnish:
12 - 16 ounces of blackberries or raspberries

For the cake:
Slowly melt the chocolate and cool to room temperature. Cream butter and sugar; add egg yolks and cooled chocolate. Whip egg whites to soft peaks and fold them into the sugar mixture. Pour into a buttered 8" springform pan and bake at 350 degrees F. for 15 minutes. Cool before continuing. Do not remove pan sides at this time.

For the mousse:
Soak the gelatin in the water. Combine the sugar and 2/3 cup water in a pan and boil to the soft ball stage, 238 degrees F. Whip the egg whites till stiff. Slowly add the hot sugar mixture to the egg white while whipping. Continue to whip until cooled. Warm the puree to 90 degrees F. and add to the dissolved gelatin mixture and blend. Fold beaten egg white mixture into the puree and cool. Whip the cream to stiff peaks and fold it in.

Assembly:
Cover cake layer with the mousse and refrigerate for 4 to 24 hours. Unmold and serve, garnished with partially thawed berries.