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Ingredients
| instant coffee: 1 Tbl |
| salted butter: 1 cup (melted) |
| eggs: 8 (separated) |
| granulated sugar: 1 cup |
| brandy (Cognac): 1 Tbl |
| vanilla extract: 1 tsp |
| semisweet chocolate chips: 1 lb (melted) |
| all-purpose flour (unsifted): 6 Tbl |
| walnuts (chopped): 1 cup |
| whipped cream topping (for garnish) |
Chocolate Mousse Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
22 min -
Servings
9 serving(s)
Tags
- Preheat the oven to 400 degrees F.
- Add instant coffee to melted butter.
- Set aside.
- Beat the egg whites until stiff, set aside.
- Beat the egg yolks until lemon colored in an upright mixer.
- Add the sugar to the egg yolks and beat until combined.
- Add the brandy, vanilla, melted butter, and chocolate.
- Add the flour, just to combine.
- Fold in the egg whites and walnuts.
- Pour into a greased and floured 9-inch springform pan and bake about 20 minutes.
- Center will be soft.
- Serve with whipped cream.