• 15 oreo cookies
  • 1/4 lb butter
  • Filling
  • 6 eggs
  • 8 oz semi sweet chocolate bar
  • 1/4 lb butter
  • 3 oz sugar
  • 1 Tb Cognac


1. Powder cookies in food processor.

2. Stir in melted butter.

3. Line a springform pan with parchment and press the crust mixture in the bottom.

4. Melt chocolate, cut in pieces, with butter, in a double boiler.

5. Whip egg yolks and sugar until lemony colored.

6. Stir in melted chocolate, whipping to combine.

7. Whip whites until they form soft peaks.

8. Fold into chocolate mixture. Add cognac.

9. Spoon into crust. Chill 6 hours.

May be topped with chantilly and chocolate shavings

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Submitted 6/13/05.
Source: My Files
Submitted By: Miriam Posvolsky
Chocolate Mousse Cake