INGREDIENTS

INSTRUCTIONS

From: laura@viz.Berkeley.EDU (Laura Downs)  Date: Sun, 28 Nov 93
18:09:10 -0800 The result is a decadent  dome-shaped chocolate cake
filled with chocolate mousse and covered  with a raspberry glaze.  The
cake recipe I use is cocoa cake from the back of the Hershey's  cocoa
tin.  I usually make 1 1/2 or 2 recipes of the cake batter and  make
thinner layers and more of them than the recipe calls for.  Make  the
cake and let it cool for a little while (it should still be warm
enough that it doesn't crumble when you assemble the cake).  Then  take
a mixing bowl lined with saran wrap (so the cake will come out)  and
place slabs of cake in it to form the top of the dome. The cake  should
come all the way up to the edges of the bowl. Be sure to keep  one
round layer to form the bottom of the cake.  The filling is chocolate
mousse.  This is trickier to make than the  cake. Make the mousse.
Pour the chocolate mousse inside the bowl of  cake and place the last
round layer of cake on top. It should set up  fairly solidly in the
refrigerator (I usually let it set overnight).  Just before serving,
turn it over onto your serving dish and glaze  it. I usually make a
glaze with raspberries (1 pkg frozen) and sugar.  Fresh raspberries (if
they're in season) are nice too.  If you are feeling particularly
decadent, you can sprinkle Grand  Marnier, Creme de Cacao, white wine,
or whatever appeals to you  inside the cake. Also, for variety, you can
layer the mousse with  other things like raspberries, more cake, rum
custard, etc. I've also  tried this with lemon cake and white chocolate
mousse and it worked  quite well.  Hershey's Cocoa Cake: Beat butter,
sugar, eggs, and vanilla until  fluffy. Mix dry ingredients.  Mix
everything.  Pour batter into  greased and floured cake pans.  Makes 2
round layers or one 13x9 pan.  Bake at  Chocolate Mousse: Beat egg
whites with powdered sugar until stiff.  Whip cream with vanilla.  Melt
the chocolate carefully and then beat  in the egg yolks one at a time.
You may have to work quite hard at  this to keep the chocolate from
clumping together.  Then add 1/4 of  the egg whites to the chocolate
and mix it until it is smooth.  Lastly, fold together all of the
ingredients gently until mixed.  The  result will be creamy and light
brown. Normally I pour it into  individual serving cups and let it set
in the fridge.  REC.FOOD.RECIPES ARCHIVES  /CAKES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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