Warm Sticky Chocolate Mousse Cake
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Warm Sticky Chocolate Mousse Cake
This is absolutely divine, absolutely simple, and absolutely Geshmak!
Times
- Ready Time : 0 min
Servings
8 to 10 Servings
Ingredients
- 1 1 pound 2.25 oz (517gm) box Chocolate cake mix (I like Duncan Hines)
- 5 ounce dark, non dairy, chocolate bar (I like Elite Bittersweet)
- 2 cups boiling water
Directions
- Preheat the oven to 350 degrees F.
- Make the chocolate cake according to the directions on the box.
- Pour into a well greased, round/rectangle ovenproof dish.
- The cake mixture should not go more than halfway up the sides of the dish, as the melted chocolate liquid still has to be poured over the cake batter before baking.
- Melt the chocolate in the boiling water.
- Pour the chocolate liquid evenly over the cake batter and bake for 45 minutes.
- It will still look uncooked and soft on the top, but this is a self-basting pudding (makes its own sauce) and needs to have this sauce.
- Serve warm with vanilla ice cream.
Tags
About Sharon Lurie
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8 Responses to Warm Sticky Chocolate Mousse Cake
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Pareve , Brunch, Desserts , Chanukah , American , Dinner Tonight , Comfort Food, Kid Friendly , chocolate ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Is the boiling water to be used as a double boiler method of melting or are you saying the chocolate is mixed with the water?
thanks
What is the answer?
I am sorry Beverley, but I don’t know for sure and I am waiting to hear back from Sharon. Hopefully she will get back to us soon.
The chocolate must be melted in the boiling water then poured over the top of the cake enjoy
The photo shows this baked or simply served in a cupcake paper container in a cup. You mention baking this in a “round/rectangle ovenproof dish” – NO size mentioned. So..after baking..how is it served? Is it a mess to slice & serve? or is it better baked in idividual ramekins to avoid a mess?? Thanks for clarification,
You can bake it either way. I would bake the individual ramekins for about 12 – 15 minutes. The size of the rectangular dish is 12 ” X 8 “. Enjoy!!
Does it need to be refrigerated ?
This is best be served warm or at room temperature. Eaten on the day it’s made, baking it as close as possible to when you are going to eat it. If you have any leftover (which I doubt!!) then you could refrigerate it and warm it up again. I do find that refrigerating it causes it to dry out a bit. Rather enjoy it at it’s best – hot off the press!