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 * * * * * * * * 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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