Prep 25 mins
Cook 25 mins
This delicious dessert is a real study in contrasts. The base is dense and rich, while the mousse is light and airy. I brought this to our family's 2003 Thanksgiving dinner, where it was a big hit. I'll be making it many times, and I'll make the mousse on its own, too.
- 118.29 ml butter
- 85.04 g unsweetened chocolate
- 295.73 ml sugar
- 3 eggs
- 158.51 ml all-purpose flour
- 1.23 ml baking powder
- 15 ml packet unflavored gelatin (one tablespoon is in a packet)
- 118.29 ml sugar
- 4 eggs, separated
- 118.29 ml freshly squeezed lime juice (you'll need 4 or 5 limes)
- 9.85 ml freshly grated lime zest
- 118.29 ml sugar
- 118.29 ml whipping cream
- First, make the base.
- Preheat oven to 350F; spray a 10-inch springform pan with nonstick cooking spray (like Pam) and set aside.
- In a saucepan over low heat, melt chocolate and butter; stir frequently.
- Remove from heat and stir in sugar, then stir in eggs, flour and baking powder; combine well until smooth.
- Spread in prepared springform pan and bake in preheated oven for 20 to 25 minutes, or until just set; mine was perfect after 20 minutes.
- Set pan aside for base to cool.
- Next, make mousse.
- In a small saucepan, stir together gelatin, 1/2 cup sugar, 4 egg yolks (you'll need the whites too, see below) and the freshly squeezed juice.
- Cook over medium heat, constantly whisking, until slightly thickened, about 4 or 5 minutes.
- This mixture thickens more on cooling, so remove from heat just as it starts to thicken.
- Stir in zest.
- Pour mixture into a bowl (the pan retains too much heat) and place bowl in refrigerator just until mixture starts to set; this takes about 15 minutes or so.
- Meanwhile, beat reserved egg whites and second amount of sugar (1/2 cup) until mixture has stiff peaks.
- In another mixing bowl, beat whipping cream until stiff.
- Fold whipped cream gently into gelatin mixture (or fold gelatin mixture into whipped cream, I don't think it makes a difference), then fold this mixture into the stiffly beaten egg whites; be gentle but be thorough.
- Spread mousse over the cooled base.
- Cover and refrigerate for several hours until set, or overnight.
- To serve, place on round serving platter, run a knife around pan, between mousse and pan just to make sure it's not sticking (it shouldn't stick, though) and then remove the springform pan's side.
- Garnish as desired; raw lime slices look nice, as does rosettes of stiffly beaten whipped cream.
- It also looks good just plain.
- Lemon lovers can replace the juice and zest of the limes with freshly squeezed lemon juice and lemon zest.
This is out of this world! WOW!! What a genious recipe. I used 3/4 cup of sugar instead of 1 1/4 for the base and 1/3 of a cup and 1/3 of a cup instead of the full cup of sugar in the lime mixture and egg white mixture. My husband said to rate it a 20 :-). A definate winner!
This is a terrific dessert!