Chocolate Mousse Cake I Popular Recipes

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Chocolate Mousse Cake I

"Oooooooh! Chocolate..."

Ingredients :

1 cup white sugar
2 cups butter
1 cup water
1 teaspoon instantaneous coffee granules (non-obligatory)
1 pound semisweet chocolate, chopped
eight eggs
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
16 complete almonds, toasted (elective)

Instructions :

Prep : 30M	Cook : 16M	Ready in : 5H30M

Preheat oven to 350 ranges F (175 degrees C). Grease a nine-inch springform pan and wrap bottom with aluminum foil.
Heat sugar, butter, water, espresso, and chocolate in a three-quart saucepan over low warmness, stirring continuously, till chocolate is melted and combination is smooth; remove from warmth. Beat eggs in a separate bowl; step by step pour within the chocolate mixture, whisking continuously. The batter will be very skinny. Transfer batter to organized pan.
Bake inside the preheated oven till a wooden pick inserted in center comes out easy, approximately 45 to 50 mins. Cool absolutely. Remove sides of pan. Cover cake with plastic wrap and refrigerate till chilled, as a minimum 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a calming 1 half of quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any closing cake.

Notes :

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