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Print this Recipe    Chocolate Mousse 04

Chocolate Mousse Cake

1 cup granulated sugar
2 cup 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

Heat oven to 350 degrees. Grease 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 separated the eggs and add the whites whipped.
It is therefore a denser, fudgier cake.

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