Chocolate Mousse Cake I

16 Reviews

Prep: 30 min
Cook: 45 min
Ready In: 5 hr 30 min

“Oooooooh! Chocolate...” - by shirleyo

Ingredients

1 cup white sugar
2 cups butter
1 cup water
1 teaspoon instant coffee granules (optional)
1 pound semisweet chocolate, chopped
8 eggs
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
16 whole almonds, toasted (optional)

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Metric US

Original recipe yields 16 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
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. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Nutrition

Amount Per Serving (16 total)

Calories
462 cal
23%

Fat
37.9 g
58%

Carbs
29.7 g
10%

Based on a 2,000 calorie diet

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Reviews (16)

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JNFCHRIS

Apr. 4, 2004

"This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As good ..." See moreas it tasted I would make it again though."

L B B

Sep. 19, 2005

"This recipe is simple and should taste excellent, but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee?..." See more"