Does anyone have a recipe for Amaretto Mousse Cake?

Question

This is not a cheesecake and it is extremely light but rich and smooth. The one I have seen has almonds around the outside and a light cream topping across the top. It does not have any type of "cake" in it, it is closer to a cheesecake then a flour based cake. It either had a chocolate crumb base or a graham cracker crumb base, it's been a long time. I'm not sure if it has any cream cheese in it or not. It must be refrigerated or it starts to lose it's texture and get too soft and slump. Definite flavor of amaretto. I have looked on the web, but the ones I see are regular vanilla type cake with an amaretto mousse filling. I've asked in other forums without success over the last 5 years. The place I had it went out of business so I don't have another source.

Answer 1

Amaretto Chocolate Mousse Cake Recipe

This is a mouth-watering dessert that will impress family and guests alike. Chocolate lovers will be forever in your debt. This cake is a spectacular treat for holidays or any day.

Ingredients

6 ounces semi-sweet chocolate chips

1/2 cup amaretto

1/4 cup slivered almonds

1/2 cup sugar

2 envelopes unflavored gelatin

1/4 cup water

2 cups milk

4 eggs

1 pint heavy (whipping) cream

3 packages lady fingers

1/2 stick butter

Directions

Separate the eggs, setting the yolks aside.

Melt the chocolate chips in a double boiler, over low heat.

Stir the amaretto into the melted chocolate. Turn off the heat, but let the chocolate-amaretto mixture remain over the hot water.

Beat the egg whites into stiff peaks.

In a saucepan, over a low heat, mix together the gelatin and water.

Add the egg yolks, sugar, and milk to the gelatin.

Continue to cook this mixture until it thickens slightly and can coat a spoon. (Simply text by dipping in a spoon and letting the mixture run off. Does a thin coating remaining on the spoon?)

Stir the chocolate-amaretto mixture into the gelatin mixture.

Remove from the heat and allow to come to room temperature.

Whip the cream into peaks, don't over whip.

Gently fold the gelatin-chocolate-amaretto mixture into the egg whites.

Gently fold in the whipped cream.

Place in the refrigerator to chill.

Melt the butter.

Place 12 lady finger cookies in a plastic, resealable bag.

Crush the cookies with a rolling pin or meat mallet.

Mix the cookies with the melted butter.

Split the remaining lady fingers lengthwise.

Line a 9" spring form pan with the split lady fingers (this will be your side crust). Be certain to place the "nice" side of the cookie against the side of the pan.

Pat the crushed cookie mixture into the bottom of the pan.

Pour the chocolate-amaretto mixture into the pan.

Smooth the top and sprinkle with slivered almonds over the top.

Chill for at least 2 hours before serving.

Remove the sides of the spring form pan

Answer 2

I love it and I would be happy to give you the recipe.

INGREDIENTS (Nutrition)

2 cups graham cracker crumbs

1/2 cup butter, melted

1 (.25 ounce) package unflavored gelatin

1/2 cup water

3 (8 ounce) packages cream cheese

1 1/4 cups white sugar

1 (5 ounce) can evaporated milk

1 teaspoon lemon juice

1/3 cup amaretto liqueur

1 teaspoon vanilla extract

3/4 cup heavy whipping cream

DIRECTIONS

In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.

Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.

In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.

Hope it helps