Cakes and Frostings

CHOCOLATE-CHERRY MOUSSE CAKE

  • 1/3 c Flour
  • Half of 18 oz. pkg. Refrigerated sugar cookie dough
  • 1 pkg. (24 oz) Chocolate chips
  • 5 c Heavy cream
  • 1/2 t Almond extract
  • 1/2 c Maraschino cherries, drained, chopped
  • 1/2 c Mini chocolate chips
  • 9 1/2 bars (1.5 oz ea) Kit Kat candy bars
  • 2 T Confectioner's sugar
  • Maraschino cherries for garnish (optional)

    • Preheat oven to 350°F. Coat 8" round cake pan with cooking spray. Knead flour into cookie dough. Knead in 1/3 c semisweet chocolate chips. Bake 17 min. or until cooked through and lightly browned around edges. Cool on rack 10 min, remove from pan. Cool completely on rack.

    Meanwhile, in pot over medium heat bring 1 c cream to simmer. Remove from heat; stir in remaining semisweet chocolate chips and almond extract. Cover, let stand 5 min. Whisk until smooth. Transfer to bowl, cover and cool.

    1. Line 9" x 3" springform pan with enough plastic wrap to overhang side by 2". Center cookie in bottom of pan. Break each Kit Kat in half along center groove. Insert Kit Kat halves front side out, vertically between cookie edge and side of pan.

    2. Beat 3 cups cream until soft peaks form. Fold 1/3 of whipped cream into chocolate mixture. Fold in chopped cherries and mini chips. Spoon into pan over cookie, smoothing top to level. Cover with plastic wrap, refrigerate until firm, at least 8 hours or overnight.

    3. Remove side from an, transefer cake to serving plate. Bear remaining cream until foamy. Add sugar, beat until soft peaks form. If desired, transfer whipped cream to pastry bak fitted with large star tip, pipe onto cake, to cover or spread over cake with spoon. Garnish with cherries, if desired.

    Make it faster! Instead of refrigerating, freeze cake for 4 hours. Let stand in refrigerator 30 minutes before garnishing with whipped cream and cherries.

    Cooking tip! To prevent whole cherries from dripping red juice onto your whipped cream, pat dry with paper towels and let stand, on towels at room temperature for at least 15 min.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!