Frozen Chocolate Mousse Cake

Friday! Finally time for something sweet. I made this cake for Thanksgiving - it was the perfect end to our meal. It's not too heavy, but still rich from the chocolate. It's really excellent with coffee - and if you want to, you can add coffee to the mousse. Or flavor it with anything really - whiskey or brandy would be nice. I used Da Vinci sugar-free Irish Cream syrup, because I wanted something non-boozy but still with a lot of flavor. Very nice!

This keeps well in the freezer, so you can prepare it a few days in advance. Just let it stand in room temperature for fifteen minutes or so before cutting.

Frozen Chocolate Mousse Cake
Serves 12

The bottom:
200 g almond paste
2 eggs

The filling:
150 g dark chocolate
3 eggs, separated into whites and yolks
1 tbsp irish cream syrup, or any other flavoring
200 ml whipping cream (35-40% fat)

Preheat the oven to 175°C. Make a round of baking paper or teflon and put into a springform. Butter the sides of the form slightly.

Grate the almond paste, and beat with the two eggs into a fluffy, even batter. Spread in the prepared pan, and bake for 12-15 minutes until lightly golden. Let it cool completely - remove from the round of paper or teflon, clean out the pan, and put it all back together.

Melt the chocolate, and carefully add the egg yolks and the flavoring to it.

Beat the egg whites until stiff, and fold into the chocolate. Beat the cream too, until it forms stiff peaks, and add this as well. Fold together carefully.

Pour the mousse on top of the cake bottom in the pan. Cover with plastic wrap, and freeze for at least 4 hours - overnight is good.

Decorate before serving with some chocolate shavings, if you wish.

Recipe in Swedish:
Chokladmoussetårta