Intensely Chocolate Mousse Cake

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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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What You Need

3/4

cup cold water

1/2

cup light corn syrup

1/2

cup sugar

1/4

cup cornstarch

oz. BAKER'S Bittersweet Chocolate, broken into pieces

1/4

tsp. salt

1/4

cup butter or margarine

eggs, beaten

cup whipping cream

Boiling water

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.

Kraft Kitchens Tips

Size-Wise

Since this indulgent special-occasion cake makes 12 servings, it's a perfect dessert to serve at your next party.

Cooking Know-How

Line bottom of springform pan with foil to prevent seepage of water into pan.

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.

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a cook

posted:5/9/2004

It's not as sweet as I've expected and quite hard to slice despite the tips, with a lot of the cake sticking to the knife.

Yvonne49

posted:5/8/2004

ChefboyRMere

posted:5/8/2004

NINE squares of Chocolate is ONE box plus only ONE square of another box. Not one and a half boxes. Ooops. That would be VERY chocolaty! I'm making it again tonight to see if I can get it to not be choc. soup!

CVGrad01

posted:5/7/2004

This was wonderful ! I was pressed for time, so it didn't set as much as it should have, but it still turned out great! If you love chocolate, you will love this!! Very rich!

a cook

posted:5/7/2004

It's still cooling, but even though I used foil around the pan there was still a lot of chocolate that leaked out into the water. :*( And what is bittersweet chocolate? I used Baker's German, I hope it turns out okay.

adupree

posted:5/6/2004

This cake was simply delicious. I made it for my mother, who is a huge chocolate lover, and we devoured it!

analyticow

posted:5/6/2004

Maybe some help for the person who commented that theirs turned out soggy. Usually when you use a spring form pan and a waterbath you wrap the pan in foil real well so the water doesn't seep into your cake. I will try this and use honey instead of corn syrup and let you know how it works out.

annemarie9

posted:5/6/2004

At first I thought this was not worth all the work I put into this and thought wow this doesn't look so great, but at dinner at my party everyone loved it. So I will do this one again.

kellirae33

posted:5/6/2004

If your springform pan is not tight enough to keep the water out, wrap it in aluminum foil before put in the water.

a cook

posted:5/5/2004

This looks like a good recipe to try for any occasion rather than just mother's day maybe for like a get together or a picnic. I would recommend this recipe to any of my friends or chef friends.