Beginner Cook - Lengthy Cooking Time - Desert - Vegetarian
The blog is turning one today! It has been a wonderful first year of documenting recipes and sharing stories. I look forward to posting many more during the coming year.
In our family, ever birthday and name day is celebrated with chocolate mousse cake. The whiskey spiked lady fingers layered with chocolate mousse make for a deliciously light and airy cake, while the almond brittle topping adds texture and crunch. It's a good thing we only make this cake for special occasions. I tend to eat more than my fair share!
This is a modified version of my mother-in-law's recipe. She uses a whipped cream substitute (morfat elli ermol), which is only available via on-line stores in the United States. In order to share a recipe with ingredients that are readily available outside of Greece, it has been modified to include real whipped cream and mascarpone as a stabilizer. The end result is very similar to the original version. However, it is important to use a mild flavored mascarpone. On one occasion, I used a brand with a more pronounced cheese flavor, which was noticeable when tasting the chocolate mousse. While the cake was still very good, the overall flavor differed from my mother-in-law's version. Also, beware! The mascarpone will curdle if any of your ingredients are colder than room temperature. If you are not one to follow recipes to the tee, please be sure to at least follow the temperature recommendations. Lastly, if you have a nut allergy or don't care for almonds, you can always change the topping to your liking or skip it altogether. Personally, I love shaved chocolate.
Ingredients (yields a 9" x 13" cake)
Time - 24 hours