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Intensely Chocolate Mousse Cake
Intensely Chocolate Mousse Cake

Intensely Chocolate Mousse Cake

6 Hr(s) 5 Min(s)
20 Min(s) Prep
5 Hr(s) 45 Min(s) Cook
This deep, dark flourless chocolate cake is made with a rich chocolate mousse batter that is baked in a springform pan.
What You Need
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12 servings
Original recipe yields 12 servings
3/4 cup cold water
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup cornstarch
9 oz. BAKER'S Bittersweet Chocolate, broken into pieces
1/4 tsp. salt
1/4 cup butter or margarine
3 eggs, beaten
1 cup whipping cream
boiling water
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Let's Make It
Heat oven to 350°F.
Mix first 4 ingredients in large saucepan; cook on low heat until sugar is dissolved, stirring constantly with whisk. Add chocolate and salt; bring just to boil on medium heat, stirring constantly. Remove from heat. Add butter; stir until melted. Pour into large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.
Beat whipping cream in small bowl with mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into greased and floured 9-inch springform pan. Place pan in larger shallow pan, then place on center oven rack. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
Bake 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Kitchen Tips
Tip 1
Size Wise
Since this indulgent special-occasion cake makes 12 servings, it's a perfect dessert to serve at your next party.
Tip 2
Cooking Know-How
Line bottom of springform pan with foil to prevent seepage of water into pan.
Tip 3
Make it Easy
Use a large sharp knife to cut the cake into slices, carefully wiping the knife blade between each cut.
Tip 4
Special Extra
Garnish with chocolate curls just before serving. Melt 3 oz. BAKER’S Bittersweet Chocolate as directed on package. Spread with spatula into a very thin layer on baking sheet. Refrigerate 10 min. or until firm but still pliable. Push metal spatula firmly along baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few min. at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Store any remaining curls in an airtight container in the freezer for up to 6 months.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Cholesterol 90mg
Sodium 110mg
Total Carbohydrates 33g
Dietary Fibers 2g
Sugars 23g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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