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Intensely Chocolate Mousse Cake

Intensely Chocolate Mousse Cake recipe
photo by:kraft
This deep, dark flourless chocolate cake is made with a rich chocolate mousse batter that is baked in a springform pan.
time
prep:
20 min
total:
6 hr 5 min
servings
total:
12 servings
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posted:
2/28/2013
This cake turned out great! My only recommendation would be leaving it to cool over night in the fridge. After 4 hours the middle was still a little soft.
posted:
2/13/2010
A little time consuming, but well worth it. I top it with ganache, and it is out of this world!
posted:
8/13/2009
There were eyes rolling backwards with delite when I served this to guests. If you know how to prepare correctly you will not be disappointed. Don't take a bad review to heart with this recipe, some people just can't bake :( Sorry !
posted:
2/13/2009
this came out horrible and i was so excited to make it... it was a complete waste of my time. yeah, it was real easy to make but i couldn't get it to get done. i left it in for way longer than needed and when i released the side.. it came goosing out everywhere... im disgusted.
posted:
10/18/2008
This provides you a "chocolate fix" that lasts for weeks.
posted:
10/8/2008
A chocolate lovers dream!! Absolutely fabulous. Melts in your mouth!
posted:
5/11/2008
this is really good and mushy and it tasteslike heaven i recommend this recipe
posted:
8/24/2007
I'm planning to make this for my chocoholic husband who never met a chocolate anything that he didn't like. After reading about the foil problems, though, I wonder if it would help to use the extra wide, heavy broiling foil that is available in the stores? We use this foil for barbeque, for covering broiler pans, when something needs a very liquid-tight or air-tight seal and when making foil wrapped food pouches. If using two sheets of this foil make sure that you use a triple-fold seam to keep it liquid-tight.
posted:
3/6/2007
Absolutely the best... just melts in your mouth!
posted:
2/27/2007
I enjoyed the cake but was wondering if there is a way to make it more cake like and less mousse like. Maybe adding flour or something. Does anyone know a way?
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