The recipe now calls for part two, which I assume is the topping. The remaining ingredients as you see are not used yet. Please try to contact at the following website- Sorry.


  • 8 oz semisweet chocolate, chopped,coarse 6 tb unsalted butter, pieces, softened
  • 8 eggs, separated, room temp
  • 1 c sugar
  • 2 tb orange flavored liqueur
  • 1 tb orange ring, grated
  • 1/4 ts slat, plus a pinch
  • 1 pinch cream of tartar
  • 2/3 cake flour, sifted
  • 9 oz semisweet chocolate, chop, coarse
  • 6 egg yolks, room temp
  • 3/4 c sugar and 1 tb
  • 2 tb water
  • 10 tb unsalted butter, pieces, softened


Cake-butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat oven to 350 degrees. In the top of a double boiler, hat the chocolate over hot water, stirring, until just melted. Remove the pan from the heat and stir in the butter, one tb at a time. Continue to stir the mixture until smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 3/4 c sugar, a little at a time, and continue to beat the mixture until it falls in a ribbon when the beater if lifted.

Beat in the melted choclate mixture, the liqueur and the orange, pinch of salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 1/4 c sugar, a little at a time,. and beat the whites until they are stiff. Sift the flour with he remaining 1/4 ts salt onto a sheet of wax paper. Stir one fourth of the whites into the batter. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined.

Pour the batter into the ake pans, smoothing thetops, and bake the layers in the middle of the over for 30 to 35 minutes, or until a cake tester inserted into the enters comes out lean. Let the cake cool in the pans on racks for 5 minutes, invert the cakes onto the racks, and remove the wax paper carefully. Let the cakes cool completely. The ckaes form a tin crutthat will flake off.

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Submitted 6/13/05.
Source: Sean Wenzel
Submitted By: Kathy Gassner
Chocolate Mousse Cake