Sunday, October 5, 2008

Eat Your Heart Out Paula Deen Chocolate Mousse Cake

Don't get me wrong. I love Paula Deen. Everything about her makes her a hero to me. She's a home-town Georgia girl success story, and I've only had one of her recipes to bomb on me. That would be the one pictured on this cover, her (more likely her magazine's) version of the "Chocolate Mousse Cake." The picture alone would sell magazines, but I didn't like the recipe. To be fair, perhaps I just don't like bitter devil's food cake. That's the base of the recipe. Neither the texture nor the taste was pleasing to me. Sorry, Paula, but I dumped the whole thing in the trash. The picture was a visual my mind would not let go of. Someday, I thought, I'll make that cake MY way...and just filed it away for future reference. I think I unconsciously gathered ingredients if you want to know the truth.

How else could it be that when Gail (whom I'd hired to help redeem me from housewreck hell) wanted "something sweet" I had 3 bars of German chocolate holed up in the cabinet? "You cook," she said, "I'll clean."

What a deal! Thus, "(Eat Your Heart Out Paula Deen) Chocolate Mousse Cake" was born on the fly. It's my original adaptation that has never before been published, and I'm going to share it now with my readers.

For the layer cake:
From inside the box of Baker's German Chocolate, prepare the traditional German Chocolate Cake recipe according to package directions.

For the Mousse:
1 packet of Knox unflavored gelatin dissolved in a TBSP of very warm water. Cool to room temp.
1 pint whipping cream
1 box instant chocolate fudge pudding
1/4 to 1/3 C sugar (to your taste)

Add cream to mixing bowl and start to whip at a medium-low speed. Add gelatin and sugar while whipping, then gradually add the chocolate pudding continuing to whip until it sets up in a nice mousse texture. This makes an impressive mousse to be so easy, AND there's no raw egg worry.

For the chocolate frosting:
Prepare the traditional cooked coconut/pecan frosting (also inside the box of German chocolate)...but leave out the coconut and pecans. We're going for pure chocolate decadence here. As soon as it comes off the 12 minute cook on the stovetop, add a full bar of German chocolate and stir until melted. Cool.

Assemble the layers with the chocolate mousse between the layers and the frosting over the outside. Decorate the top with chocolate curls from the third bar of German chocolate.

To make chocolate curls: Microwave the chocolate at 5-second intervals. About two 5-second turns in the nuker makes it just right. Draw a vegetable peeler down the length of the chocolate bar and heavenly curls roll right up just like magic. (In the magazine are detailed instructions for making chocolate curls.)

Enjoy! Trust's wonderful even if I do say so myself. :)

1 comment:

I, Robot said...

Sounds great: we'll have to try it someday. Hope all is well with you...