Recipe: Chocolate Mousse Cake (4)

: I am looking for an easy Chocolate Mousse Cake recipe--something either dense or airy --with our without a crust. Most of the recipes I have found are very time consuming and complex. Thanks!Piece of cake.

Joe

CHOCOLATE MOUSSE CAKE
1/2 c. sugar
2/3 c. water
3 c. heavy cream
2 pkgs. unfilled ladyfingers
12 oz. semisweet chocolate
3 tbsp. dark rum or Grand Marinier
6 egg yolks
Line 9 inch springform pan with ladyfingers. Food processor: with steel blade in place. Let machine run for a second. Pour the cream through the feed tube. Process until cream is whipped stiff. Remove whipped cream from work bowl and set aside. Add chocolate to work bowl and chop fine. Combine sugar and water in a saucepan and boil for 3 minutes. With machine running, pour boiling syrup through feed tube. Add egg yolks and rum. Let machine run until steam dissipates. Fold whipped cream into chocolate mixture. Pour mousse into pan lined with ladyfingers. Chill for at least 4 hours.

CHOCOLATE MOUSSE CAKE
1 lb. butter
1 c. + 2 tbsp. sugar
1 c. hot water + 4 tsp. instant coffee
12 oz. semi-sweet chocolate chips
4 oz. unsweetened chocolate
8 lg. or extra lg. eggs
Preheat oven to 350 degrees. Line 9 inch spring form pan with aluminum foil, grease and flour. Set aside. In saucepan, over low heat, melt butter, sugar and coffee mixture. Whisk together. Add chocolates and stir until melted. Remove from heat. Add eggs, one at a time, beating in. Whisk together and turn into pan. Bake 1 hour at 350 degrees. Cake is done when top is crusty and dry to the touch. Refrigerate overnight before serving. Serves 10-12.

CHOCOLATE MOUSSE CHEESE CAKE
1 (11 oz.) pkg. Royal No Bake Cheese Cake
1 (9 5/8 oz.) pkg. Royal No Bake Chocolate Mousse Pie
1/2 c. margarine, melted
3 tbsp. sugar
3 c. cold milk
Whipped topping
Grated semisweet chocolate
In a small bowl, combine crumb pouches from the cheese cake and chocolate mousse. Stir in margarine and sugar. Press onto bottom of a 9 x 13 x 2 baking pan and chill. In a small deep bowl, prepare cheesecake filling according to package directions using 1 1/2 cups milk. Spread on prepared crust and chill. Prepare chocolate mousse like above using 1 1/2 cups milk and spread over cheesecake filling. Chill for 2 hours. Garnish with whipped topping and grated chocolate.

CHOCOLATE MOUSSE PIE-CAKE
1 1/2 c. flour
1 1/2 sticks margarine
3/4 c. chopped pecans (or walnuts)
1 c. confectioners' sugar
1 (8 oz.) pkg. cream cheese
1 lg. Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk
Mix flour, margarine, pecans. Pat in 9 x 13 inch pan, ungreased. Bake 30 minutes at 350 degrees. Cool. Cream confectioners' sugar, cream cheese, then beat well. Stir in Cool Whip - 1/2 container. Spread over baked layer after it has cooled. Beat chocolate pudding with milk until thick. Spread pudding on top of cream cheese layer. Spread over half of Cool Whip on top. Chill 24 hours. Cuts better. May be frozen and refrozen.