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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:
5/25/2004
Where does the butter come into play? The recipe calls for 1/4 cup butter but never says when to add it. I added it with the chocolate. ~ Butter should be added to saucepan before mixture is refrigerated for 15 minutes. Recipe will be updated to reflect this change ~ Mary, Kraft Kitchen Expert
posted:
5/20/2004
I live in Sweden and I cannot find a 'springform' cake pan anywhere?! What would happen if I used a rectangular cake pan.? Could something else be substituted, or any ingredients changed to make this recipe work in another type of pan? ~ A round or square 9-inch pan can be substituted for the springform pan. With a springform pan you can remove the side of the pan and serve the cake on a platter. With the other pans, you would have to slice and serve the cake from the pan. ~ Mary, Kraft Kitchens Expert
posted:
5/20/2004
I enjoyed making this cake. It's not a 'cake-like' cake. It is very rich. Melts in your mouth. If you like chocolate - this recipe is for you. Not hard or time consuming at all. MUST: Line the springform pan with tin foil. Use the hot water bath.
posted:
5/14/2004
I am very new to cooking so I had a few questions... (1) Does it matter if you use light versus dark corn syrup? (2) I couldn't find the chocolate recommended so I used the Baker's German type. But there are 8 squares in a box and it calls for 1 1/2 boxes which would be 12 squares. I only used 9 squares. Is that right? I LOVED the taste, although very rich. I served it with a strawberry on the side to help with the sweetness. ~ In response to your questons: (1) Do not substitute dark corn syrup for light -- it has a much stronger flavor (2) Recipe calls for 9 squares of Bittersweet Chocolate which is 9 oz. of chocolate. You can substitute 9 squares BAKER'S Semi-Sweet Chocolate. I would not substitute GERMAN'S Sweet Chocolate - it is sweeter than semi-sweet or bittersweet chocolate ~ Kraft Kitchen Expert ~
posted:
5/14/2004
I made this for a friend's birthday and backyard BBQ, and it was simply inhaled by all. So intense, but in a good way! Everyone loved it, and the birthday girl said it was the perfect birthday cake. The foil on the bottom of the pan before it goes in the water bath is a great idea. My cake didn't dribble anywhere, and it stayed tall.
posted:
5/14/2004
Made this for boss' birthday and must say the best ever. Second's by all. Very rich. Would be great as a filling in between another cake. Everyone wanted the recipe. If you put your knife under hot water before slicing you won't have it stick. Will definitely make it again.
posted:
5/12/2004
wonderful! Served this for Mother's Day and EVERYONE loved it! Make sure the springform pan doesn't leak, needs a tight seal so the water doesn't get into the mix. Made some whipping cream and chocolate shavings for the top. They said it tasted like an expensive restaurant dessert.
posted:
5/11/2004
Not as sweet as I like. A little bitter, but some chocolate lovers might like this taste.
posted:
5/10/2004
Excellent texture and intense chocolate flavor. Not overly sweet, either! My 9-year-old daughter and I made this the day before to have after our Mother's Day dinner. It was easy to make and was a hit with the whole family.
posted:
5/10/2004
I am going to make this, it looks yummy and just what the doctor and science has ordered for us women. Thanks, Trish
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