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Chocolate Amaretto Mousse Cake

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • Additional whipping cream for topping


  1. Line bottom and sides of 12-inch springform pan with ladyfingers.
  2. Melt chocolate in double boiler, combine gelatine, water, egg yolks, sugar, and 2 cups heavy cream. Bring this mixture to a light boil. Remove from heat and add melted chocolate and liqueur. Put into the refrigerator for 30 minutes.
  3. Fold 4 beaten egg whites and the remaining whipped cream. Pour into prepared pan and allow to set for 4 hours.
  4. To serve, remove from pan, cover top with whipped cream and the almonds.
  5. Servings: 8
    Submitted by: Recipe Group Member

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