Chocolate Mousse Cake I

This rich flourless chocolate cake is made with melted chocolate and instant coffee powder, baked in a springform pan. Garnish each slice with fresh whipped cream and a toasted almond.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 462 Calories

Ingredients

• 1 cup white sugar
• 8 eggs
• 1 cup water
• 1 pound semisweet chocolate, chopped
• 2 cups butter
• ½ cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon instant coffee granules (Optional)
• 16 whole almonds, toasted (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.

Step 2

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.

Step 3

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.

Step 4

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.