Friday, July 17, 2009

French Chocolate Mousse Cake

French Chocolate Mousse Cake
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

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.


  1. Yum is all I can say.

  2. YUM YUM YUM! You have just posted something very close to my, well, tummy, but heart too!

    You will have to come check out my food blog as well, and I also have the 'real' FSO posted now...

  3. That looks delicious, thanks for sharing this recipe!

  4. This cake sounds great! Just followed both of your blogs and twitter! My blog is http://tranquility-base-designs.blogspot.com/

    and twitter: