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Chocolate Mousse Cake

Kraft Memeber Recipe
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Makes: 16 to 20 servings Total Time: 12 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 lb. semi-sweet chocolate, better chocolate-better cake
  • 1 lb. unsalted butter
  • 1 cup sugar
  • 2 cups half-and-half
  • 1 Tbsp. real vanilla
  • Pinch of salt
  • 8 eggs, lightly beaten
make it
Preheat oven to 350°F. Combine all ingredients except eggs in 2 qt. saucepan over low heat until chocolate is melted and smooth. Let cool slightly.

Temper eggs by adding a small amount of chocolate mixer, 1/4-1/2 cup and constantly stirring, several times and then add the rest of the chocolate.

Wrap 10" springform pan with foil in case it is not completely sealed and pour in mixture. Place on cookie sheet and place in oven.

Bake 45 minutes. It should be puffed and giggly, but not too loose. Cool to room temp and refrigerate overnight. Remove side from pan. Use a warmed knife to slice in thin slices. This is almost like a fudge and very rich.
Notes
May be garnished with a ganache for even more chocolate indulgence. I sometimes add 1 tsp. to 1 Tbsp. of instant coffee to the mix to give a real blast of flavor. Whipped cream stars and pansies make for a beautiful presentation.
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