Cake: Chocolate Mousse Cake - dairy

Posted by : Karen Selwyn

This cake is a vastly simplified dessert along the lines of 
Gateau Victoire, the Julia Child extravaganza I posted 
earlier.  It's flat and it's KLP if you omit the powdered 
sugar.

I have no source for this recipe although I'm certain it 
came from either rec.food.cooking or rec.food.recipes.  If 
anyone recognizes this recipe and knows the original 
poster/source, I would love to give them credit.

Karen Selwyn

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Chocolate Mousse Cake

1 cup granulated sugar
2 cups butter
1 cup water
1 tsp. instant coffee, if desired
16 oz. semisweet chocolate, cut into pieces
8 eggs, slightly beaten

1/2 cup chilled whipping cream 
1 Tbsp. powdered sugar (omit during Passover)

Heat oven to 350 degrees. Grease spring form pan. 

Heat sugar, butter, water, coffee (dry) and chocolate in 
saucepan over low heat, stirring constantly, until melted 
and smooth; remove from heat. Stir in eggs.

Pour into spring form pan. Bake until toothpick comes out of 
center clean, 45-50 minutes. Cool completely. Remove from 
pan; cover with plastic wrap and refrigerate until chilled, 
at least 4 hours. Beat cream and powdered sugar in chilled 
bowl until stiff. Garnish cake with cream and almonds if 
desired. Refrigerate any remaining cake.

Please note that this cake is different from most flourless 
cakes because you do not separate the eggs nor do you add 
the whites whipped. It is therefore a denser, fudgier cake.

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