Chocolate Mousse

Ingredients

3 squares (1 ounce each) semi-sweet chocolate
3 tablespoons kirsch
1 Roberts Egg, well-beaten
3 cups Roberts Whipping Cream
1/4 cup granulated sugar
Butter Frosting
1 teaspoon vanilla extract
powdered sugar
maraschino cherries
chocolate curls

Preparation

In the top of a double boiler, combine chocolate and kirsch; cook, stirring, over hot water until chocolate melts. Gradually stir in well-beaten egg. Whip 1 cup whipping cream and 2 tablespoons granulated sugar together until stiff peaks form; fold into chocolate mixture. Chill 2 hours. Prepare Butter Frosting and chill 30 minutes. Spread 1/2 cup Butter Frosting on the cut side of 1 cake layer. With remaining frosting, form a ridge 1/2 inch wide and 3/4 inch high around the outside edge of the same cake layer; make another ridge 2 inches in from outside edge. Chill 30 minutes. Drain Cherry Filling well; spoon Filling between ridges and in center of frosted layer. Spread a second cake layer with Chocolate Mousse and place unfrosted side on first layer; chill 30 minutes. Whip remaining whipping cream, remaining granulated sugar and vanilla extract together; spread 1 1/2 cups of whipped cream mixture on third cake layer and place atop second cake layer, cut side down. Top with fourth cake layer; frost side of cake with half of remaining whipped cream mixture. Sift powdered sugar over top. Garnish with dollops of remaining whipped cream, maraschino cherries and chocolate curls. Chill 2 hours. (Keep refrigerated.)

Yield: 12 servings