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Easy Chocolate Mousse Cake

Very rich elegant dessert--more of a mousse or cheesecake than a cake. I make this at Christmas.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

  • 1 lb butter
  • 1 cup sugar
  • 1 cup strong coffee
  • 8 large eggs
  • 16 ounces semisweet chocolate

directions

  • Preheat oven to 350°F.
  • Use a 9 inch springform pan.
  • With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
  • This step will prevent batter from leaking during baking.
  • In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
  • Remove from heat.
  • In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
  • Stir in chocolate and mix to a uniform color.
  • Pour in pan and bake for 50 to 60 minutes.
  • Cake will fall slightly as it cools.
  • When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
  • Serve at room temperature.
  • Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
  • For Christmas, decorate center with holly leaves and cranberries.
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"Very rich elegant dessert--more of a mousse or cheesecake than a cake. I make this at Christmas."
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  1. janet mclaughlin
    Very rich elegant dessert--more of a mousse or cheesecake than a cake. I make this at Christmas.
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