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Ingredients
| granulated sugar: 1 cup |
| unsalted butter: 2 cups |
| water: 1 cup |
| instant coffee: 1 tsp |
| semisweet baking chocolate squares: 1 lb (cut into pieces) |
| eggs: 8 (slightly beaten) |
| heavy whipping cream (fluid): 1/2 cup (chilled) |
| powdered sugar (unsifted): 1 Tbl |
Chocolate Mousse Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease a 9 x 3" springform pan.
- Heat granulated sugar, butter, water, dry coffee granules, and chocolate in a 3 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
- Stir in eggs and pour into the springform pan.
- Bake until wooden pick inserted in center comes out clean, 45 - 50 minutes.
- Cool completely.
- Remove sides of pan.
- Cover cake with plastic wrap and refrigerate until chilled - at least 4 hours.
- Remove plastic wrap.
- Prepare whipped topping by beating whipping cream and powdered sugar together until stiff peaks form (or use premade Cool Whip Topping) :o).
- Garnish with whole almonds.
- Refrigerate any remaining cake.