I had high hopes of catching up on this thing in a timely fashion, but let’s face it–we’re all surprised I’m even still updating it all at this point. The 10-year anniversary came and went a few months ago without much (or any) fanfare, but I AM still here–just not as attentive as I used to be. Let’s face it–a LOT has changed over the last 10 years. No plans to completely let it die yet, but I would be lying if I said I hadn’t considered it.
Anyway, here’s 16-20: Chocolate Mousse Cake, which was one of two desserts I served for Christmas 2023 (XMAS 23).
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/16-20+Chocolate+Mousse+Cake.jpg?w=720&ssl=1)
Seemed Christmas-appropriate, plus it’s gluten-free! That doesn’t matter to anyone that’s in this house, but someone out there might care about something like that.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/16-20+Chocolate+Mousse+Cake1.jpg?w=720&ssl=1)
Raspberries aren’t included in the ingredients, but there’s a suggestion for an accompanying raspberry sauce in the TIPS. I didn’t make it this time around, but don’t let that stop you.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0875.jpeg?w=720&ssl=1)
Ingredients. I have some old sliced almonds, so I’ll grind those up for this recipe. Non-dairy whipping cream because that’s how we roll, and the orange came from my backyard tree.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0876.jpeg?w=720&ssl=1)
Zesting my orange.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0884.jpeg?w=720&ssl=1)
Tossed the zest into the food processor along with the (already processed) almonds and eggs.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0886.jpeg?w=720&ssl=1)
I traced the cake pan onto the wax paper with a pencil to ensure it would fit once I cut it out.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0887.jpeg?w=720&ssl=1)
Good enough–I used a few spritzes of pan spray to hold the paper down to the pan.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0888.jpeg?w=720&ssl=1)
Filling it with the batter.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0893.jpeg?w=720&ssl=1)
After baking. Nothing exciting, but it’s looking pretty close to what was pictured.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0894.jpeg?w=720&ssl=1)
Transferred it to my “serving platter” (aka, a foil-lined paper plate).
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0896.jpeg?w=720&ssl=1)
Measured out exactly 6 ounces of chocolate.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0898.jpeg?w=720&ssl=1)
Melted it in a double boiler.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0899.jpeg?w=720&ssl=1)
Getting ready to whip the non-dairy whipping cream.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0900.jpeg?w=720&ssl=1)
Not as fluffy as real whipped cream, but close enough.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0903.jpeg?w=720&ssl=1)
Egg yolks and sugar into a cleaned-out mixer bowl.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0904.jpeg?w=720&ssl=1)
After creaming the egg yolks and sugar, I added in the cooled chocolate.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0905.jpeg?w=720&ssl=1)
After mixing in the chocolate, I added in the whipped cream.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0906.jpeg?w=720&ssl=1)
Covered the crust with the “mousse”. Now we may have diverged from the pictures–not sure why mine looks more “cookies-and-cream” than “chocolate”.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0929.jpeg?w=720&ssl=1)
Covered it and chilled it–this is after we took out two slices for dessert.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3.us-west-1.amazonaws.com/section3/group16/20/IMG_0930.jpeg?w=720&ssl=1)
Pictured along with the other dessert I made for XMAS 23—16-22: Apricot Swirl Cheesecake. Both were pretty good, even if it didn’t turn out exactly like the picture.
Grade: A