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Ingredients
| semisweet baking chocolate squares: 1 lb (chopped) |
| unsalted butter: 5 oz |
| eggs: 4 |
| caster sugar (superfine): 1 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| semisweet baking chocolate squares: 0.5 oz |
Chocolate Mousse Cake With Chocolate Whipped Cream
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
150 min -
Servings
12 serving(s)
Tags
- Line an deep 8" round spring form cake pan with greaseproof paper - do not grease paper.
- Melt combined chocolate and butter in heatproof bowl.
- Cool to room temperature.
- Combine eggs and sugar in bowl, beating with an electric mixer until thick and creamy.
- Fold in sifted flour.
- Fold in chocolate mixture.
- Pour mixture into prepared pan, bake at 350F for 20 minutes or until cake is crusty on top and soft in the center.
- Let cake sit until cool.
- Cover cake pan with tinfoil and freeze for at least several hours.
- Just before serving, place pan in hot water to loosen cake.
- Remove cake from pan and place onto a serving dish a few hours before serving.
- Garnish with Chocolate Whipped Cream right before serving.
- CHOCOLATE WHIPPED CREAM:.
- In a small saucepan, combine heavy cream and semisweet chocolate.
- Stir over low heat until all the chocolate has melted.
- Remove from heat and stir until there are no chocolate specks remaining.
- Pour mixture into a bowl and chill well.
- Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
- Pipe onto cake as desired.