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Chocolate Moussecake Recipe


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     Chocolate Moussecake

Category   Desserts - Breads
Sub Category   None

8 1/2 ounce box thin chocolate wafers, crushed
1/4 cup unsalted butter, melted
2 large eggs
16 ounces semisweet chocolate, melted and cooled
4 large egg yolks
4 large egg whites, room temperature
2 cups heavy cream
6 tablespoons powdered sugar

Mix crumbs with butter and press onto bottom and part way up sides of buttered 10-inch springform pan. Refrigerate 30 min.
In large mixing bowl, beat whole eggs into melted chocolate. Add 4 egg yolks and beat 4-5 minutes. In small mixing bowl, beat 4 egg whites until stiff. In another small mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Stir 1/4 of egg whites and 1/4 of whipped cream into chocolate mixture. Fold in remaining whites and whipped cream, blending thoroughly. Pour into crust. Refrigerate at least 6 hours or overnight. Can be made 3 days ahead. Freezes beautifully.

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