Reviewed: Jun. 17, 2008

It is really rich, so don't over estimate what you can eat, but it is sooo amazingly good! Plus, I liked the cakey crust on the bottom because it wasn't as sweet/rich as the mousse, so it was a nice contrast. It also added some stability for the soft fluffy mousse on top. Some other people who tried it with me thought a basic brownie on the bottom would be tastier and that this crust recipe is a tad oily tasting, but everyone thought it was absolutely delicious anyhow. Maybe I will make only half the crust next time because it is a bit thick. But I still love it!

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DESSERTQUEEN55


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Reviewed: Aug. 16, 2007

It's a very good recipe. I love it, and I will make this recipe my family recipe from now on.

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carmen


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Reviewed: Apr. 21, 2007

I was making this for a friends birthday and didn't have ENOUGH TIME to have this set as directed. SOOO... I beat the eggs extra extra dry. (very very stiff peaks)and then followed the recipe otherwise as directed but only let it set for 8 hours. It set fine and was fabulous...I do strongly recomend letting it sit overnight if possible, it does make it that much better. We had dinner at a very upscale european restaurant and brought this in for the dessert (we knew the owners) All at our table, as well as the servers and chef where very impressed. When they served it to us they had it in promenant area of the restaurant and they said they had other table request it too.

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OSSOFSKY


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Reviewed: Jan. 5, 2007

The mousse part is delicious, but the cake part is rather bland. I would recommend making the base out of a brownie or cake mix (you will probably only need to use half of the box), and making the mousse as directed. Also, I didn't like the idea of using raw eggs in the mousse so I melted the butter with the egg yolks over the stove until it came to its safe temp (160 degrees), and then continued to make it as directed. I also used pasteurized egg whites. This worked out well, just make sure you don't scramble the eggs!

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Kristina

	Cooking Level: Intermediate Home Town: Seekonk, Massachusetts, USA
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Reviewed: Dec. 25, 2006

FAB!!! Definitely must let sit for 2days in order to set up correctly!!! Followed the recipe exactly and it turned out wonderful...just like a terrific choc mousse cake from a fancy restaurant!!! As a short side note, when I first removed the base layer cake from the oven, I thought....oooooohhh not good. But in the end, it is 'just right' after the mousse sits on it for a couple of days. Happy baking!!!

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Susan

	Cooking Level: Expert
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Reviewed: Oct. 24, 2006

I've made this recipe twice now, the first time i made is exactally as the recipe states but found the bottom cake layer to be bland and too dense for my liking. The mousse part on the other hand was to die for. So, the second time I attempted to use brownie mix for the bottom layer and everything else remained the same. OMGOSH.. it was like eating a slice of heaven... i got soooo many compliments on it. I'm making it again today to bring to a dinner party with a few friends... I can't wait till dessert!

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YUMMYMOMMY

	Cooking Level: Expert
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Reviewed: Nov. 10, 2005

I made this cake for Valentine's Day and I am going to make it again for Thanksgiving. It takes a lot of baking skill to get this to come out just right and if you don't have patience for baking this is not the recipe for you. Otherwise this is a great cake that has great texture and isn't too sweet.

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Karen B.

	Cooking Level: Expert
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Reviewed: Nov. 4, 2005

I followed the recipe exactly and was most unhappy with the results. The cake part was rubbery and flat. The mousse part wasn't set enough after a full day. Although the mousse tasted good, I would expect it to not only taste good but be firm enough to cut and serve as required of a cake.

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WBBSWIFE


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Reviewed: Oct. 18, 2005

didn't like the texture of the mousse or the bottom cake, followed instructions exactly

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BITTERSWEET7


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Reviewed: Feb. 12, 2005

This mousse is quite wonderful. Not too chocolaty and not too creamy. I was rather disappointed with the cake however. It was flat, and tasted - um - flat. I wouldn't make the cake again, but I'll be mixing up the mousse. PS There sure is ALOT of egg needed!

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WildRose

	Cooking Level: Intermediate Home Town: Lengnau, Aargau, Switzerland
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Reviewed: Nov. 22, 2004

This cake is so delicious! Even though it is time consuming to make, it is not difficult and it's worth the effort. I made it three times and the only negative feedback I got was that the bottom crust was a little tough but the mousse is perfect! I don't know if it would hold up with a chocolate cookie or graham cracker crust because it weighs so much but that might be softer alternatives. It does require the full time of setting but then you can brag that the cake took you three days to make. Also, make sure to put it back in the fridge after cutting. It begins to sag if left out too long.

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Mel F


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Reviewed: Aug. 13, 2004

Takes time to make but well worth it put Rasberry sauce on top for an extra kick

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RENEE58431


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Reviewed: Mar. 2, 2004

I tried this recipe twice, the first time the mousse was too runny .the second time I reduced the water to 1/3 cup and it was perfect. I got rave reviews from everyone who tried it.

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FRANKIEO

	Cooking Level: Intermediate Living In: Blountville, Tennessee, USA
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Reviewed: Feb. 12, 2004

This recipe was very good, however, it calls for 1 cup hot, brewed coffee. Since I cannot have that, I was wondering what I could use in its place and still reseve the awesome flavor?

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JZOBECK


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Reviewed: Jan. 12, 2004

When I make this my whole faimly loves it !!! It is a blast of chocolate but relaxing at the same time. It is also good for the hoildays and birthdays.

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SILLYMUFFIN134


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Reviewed: Dec. 30, 2003

This cake was rich but also light and smooth. I made it two days ahead of time but it still didn't set up when I removed the sides of the springform pan. I had an 8-inch or 10-inch springform pan so I used the smaller one. Maybe I should have used the larger one so it wasn't so thick. Otherwise, the flavor was great!

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COOKINGQUEEN75

	Cooking Level: Expert Home Town: Greenville, Ohio, USA Living In: Cranberry Township, Pennsylvania, USA
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Reviewed: Dec. 26, 2003

This cake is really elegant however DO NOT try to make it without a springform pan. I tried to just mold the moose onto the cake after the moose set and let's just say it wasn't pretty. The ganache was not smooth and it squished everywhere.

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CREATIVESPACESID


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Reviewed: Dec. 22, 2003

It took some time, but was well worth it. I did rush the set time, next time will let it set longer. Everyone loved it.

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DMC6954


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Reviewed: Sep. 8, 2003

Mmm... Three thumbs up! You were right about the hit part... I almost got mobbed.

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T. MC. G.


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Reviewed: Sep. 8, 2003

This cake may be a little labor intensive, but it is well worth the effort. Not only is it a beautiful cake, but the taste is to die for. It really does need to set for 1-2 days in the fridge so that it is firm enough. I made this for Thanksgiving and my family fell in love!

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CHCOOPER


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