I have decided to start posting the recipes I have found to be success. And this one, is by far a people pleaser of highest praise.

Success is: when my father will go back for seconds while eating a chocolate cake. He is not much of a chocolate person, so if he is headed back for more… it has to be a true winner.

This is more mousse than cake, and there is no true baking involved. But it’s still considered under the category of cake.

Difficulty: Easy

Chocolate Cookie Crust

• 1 1/2 CUPS – chocolate cookie crumbs*I used generic chocolate animal crackers, ground in the blender*
• 1/2 CUP / 8 TBSP – unsalted butter, melted

Bittersweet Chocolate Mousse Filling

• 1 POUND – bittersweet chocolate, coarsely chopped.*Bittersweet is difficult to find. I used Semi-sweet which works wonderfully, or you can use one box each Semi-sweet and unsweet to balance.*
• 3/4 CUP – whole milk*I used 2%*
• 2/3 CUP – granulated sugar
• 1 TSP – instant coffee powder*This makes an overwhelming coffee flavor that I did not like. I left it out the second time and it turned out much better. OPTIONAL.*
• Pinch of salt
• 1 1/2 TSP – vanilla extract
• 2 1/2 CUPS – heavy cream

Make the Crust

1. Line the bottom of a 9 x 3-inch springform pan with waxed paper and spray lightly with Pam. In a medium bowl, mix together cookie crumbs and melted butter until combined. Pat the crumb mixture in an even layer onto the bottom of the pan. Refrigerate while you make the mousse filling.*The crumb mixture makes a gracious amount and the crust will be thick. I exclude approximately 1/4th cup of the mixture.*

Make the Mousse

1. Place chopped chocolate into a food processor or mixer and process just until finely ground. Leave the chocolate in the processor.
2. In a small saucepan, combine milk, sugar, coffee powder, and salt. Cook over medium heat, stirring frequently until the sugar dissolves and the milk comes to a boil. With the food processor running, pour the milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides, add the vanilla extract, and process until blended. Scrape the mixture into a large bowl. Let sit until completely cool.
3. In the bowl of an electric mixer, use the whisk attachment to beat the heavy cream at high speed until soft peaks form. Using a rubber spatula, gently fold one-third of the whipped cream into the cooled chocolate mixture. Fold in the remaining cream until completely blended.
4. Gently scrape the mousse onto the chilled crust and spread evenly. Refrigerate a minimum of 3 hours to overnight to completely set.

Unmold the Cake

1. Carefully unlock the sides of the springform pan. Run a sharp, thin-bladed knife under hot water and wipe dry. Run the knife (blunt-side ahead) between the cake and the side of the pan to fully release the cake; reheating knife as necessary. Carefully remove the side of the pan. If necessary, run a small, metal spatula around the side of the cake to smooth any rough patches.
2. To serve, slice cake with a hot knife, wiping it clean between each cut. Serve with fresh whipped cream and sprinkles of chocolate cookie crumbs.

STORE LOOSELY COVERED IN THE REFRIGERATOR FOR UP TO THREE DAYS… IF IT LASTS THAT LONG!