Wednesday, July 12, 2006


In honor of the poor, deprived, fasting moonbats who have to subsist on coffee with vanilla ice cream in it , I present the latest in a series of recipes. Dr Sanity's trilogy of political desserts began with WMD and Death-By-Chocolate Cake; continued with Axis of Evil Fruitcake ; and concluded with Just Desserts.

The recipe for MOONBAT MOCHA MOUSSE MIRAGE CAKE continues in the same tradition. I am hoping that in future moonbat "fasts" this will be a staple for survival.

2 ozs. semisweet or bittersweet chocolate, coarsely chopped
3 ozs. unsweetened chocolate, coarsely chopped
1 stick (4 ozs.) unsalted butter, cut into pieces
1 to 2 Tablespoons cocoa
2 Tablespoons flavoring of your choice (I like Chambord, pure vanilla extract, or dark rum)
1 1/2 cups (6 ozs.) coarsely chopped pecan pieces
1 1/4 cups (10 1/4 ozs.) sugar, divided
3/4 cup (3 ozs.) all-purpose flour
1/2 teaspoon salt
1 cup egg whites (7 or 8 large egg whites)

3/4 cup whipping (heavy) cream
2 tablespoons granulated sugar
1/3 cup coffee liqueur or prepared coffee
1 cup semisweet chocolate chips (6 oz)
2 teaspoons vanilla
Chocolate Whipped Cream Topping
1 cup whipping (heavy) cream
3/4 cup powdered sugar
1/4 cup unsweetened Dutch process baking cocoa
1/2 teaspoon vanilla

1. Place an oven rack at the upper middle position and preheat the oven to 350°. Generously grease and lightly spread the cocoa around the bottom and sides of three 8- or 9-inch round pans with shortening (do not use cooking spray); lightly flour.
-- Over very low heat, melt together both chocolates and the butter, stirring occasionally.Remove chocolate mixture from heat and whisk in flavoring. Set aside to cool.
-- In a food processor, pulse together the pecans and approximately half the sugar until finely ground, about 30 seconds. Add flour and salt and pulse again. Set aside.
-- In a large, grease-free metal bowl, beat the egg whites on highest speed until they are roughly tripled in volume -- 1 to 2 minutes. Gradually add the remaining sugar, beating at highest speed until whites hold soft peaks and are slightly glossy.
-- Fold into the whites the pecan flour mixture until well-blended, and then fold in the chocolate mixture until no streaks remain. The batter will be very thick and will deflate somewhat; that's OK.
-- Pour about 1 3/4 cups batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.) and smooth the top with a spatula. Bake on the upper middle oven rack at 350° for 35 to 40 minutes, or until a tested inserted in the cake's center comes out clean.
-- Remove cake from oven and allow to cool for 10 minutes. Run a thin knife around the inside edge of the pan and invert the cake onto a wire rack to finish cooling completely (cake will sink somewhat as it cools).

2. Meanwhile, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with wire whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool about 10 minutes or until room temperature. In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

3. In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form.

4. Fill cake layers with mousse. Spread topping over side and top of cake. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.

**NOTE: One cake should meet the nutritional needs of a 1-2 fasting moonbats daily. It will also serve 8 normal people. Calories - too numerous to mention.

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