My family has passed down a very old recipe for banana nut cake.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 6 ounces semisweet baking chocolate, chopped
- 3 tablespoons butter, at room temperature
- 3 large eggs, separated
- ½ teaspoon cream of tartar
- ¼ cup white sugar
- ½ cup cold heavy whipping cream
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
- 1 (9 inch) prepared chocolate cookie crumb crust
- 1 cup heavy whipping cream
- ⅓ cup white sugar
- 2 tablespoons confectioners’ sugar
- 2 tablespoons cocoa powder
- ¼ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Chill a large bowl for about 1 hour.
- Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
- Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
- Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
- Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners’ sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.
- You do not have to garnish it with the raspberries and chocolate, it just makes it look a little nice, and the raspberries add a little something nice to the flavor.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 19 g |
| Sodium | 262 mg |
| Sugars | 37 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This didn’t tighten up as much as I would have liked so I recommend beating the egg whites & cream to stiff peaks. Other than that, the flavor was wonderful. I put the chocolate whipped cream on the side and topped with regular whipped cream only because I thought it was prettier with the fruit I was serving. If you find that your dessert is too loose, just place it in the freezer and tell your guests it’s a “frozen mousse pie”. They’ll never know and it’ll be fabulous.