Who has the best chocolate mousse cake recipe?

Chocolate Mousse Cake





Ingredients:


1 cup granulated sugar


2 cups butter


1 cup water


1 teaspoon instant coffee, if desired


16 ounces semisweet chocolate, cut into pieces


8 eggs, slightly beaten


1/2 cup chilled whipping cream


1 tablespoon powdered sugar








Directions:





Heat oven to 350 degrees. Grease 9 inch springform 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 springform 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 and add the whites whipped. It is therefore a denser, fudgier cake.Who has the best chocolate mousse cake recipe?
AllRecipes has the best chocolate mousse cake recipe!!





INGREDIENTS:


1 cup white sugar


1 cup butter


1 cup water


1 teaspoon instant coffee granules


16 (1 ounce) squares semisweet chocolate


8 eggs


1/2 cup heavy whipping cream


1 tablespoon confectioners' sugar





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch springform pan.


Heat white 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 in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.


Bake at 350 degrees F (175 degrees C) 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.


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.





Servings:16Who has the best chocolate mousse cake recipe?
Black sugar