Chocolate Mousse Cake I
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
40
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
White Sugar2 cups
Butter1 cup
Water8
Eggs1 cup
Heavy Whipping Cream1 tbsp
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9-inch springform pan and wrap bottom with aluminum foil
3
Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat
4
Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly
5
The batter will be very thin
6
Transfer batter to prepared pan
7
Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes
8
Cool completely
9
Remove sides of pan
10
Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours
11
Remove plastic wrap
12
Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff
13
Garnish top of cake with whipped cream and, if desired, whole almonds
14
Refrigerate any remaining cake