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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.
20 min
6 hr 5 min
12 servings
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What You Need

cup  cold water
cup  light corn syrup
cup  sugar
cup  cornstarch
oz.  BAKER'S Bittersweet Chocolate, broken into pieces
tsp.  salt
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

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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