Comida Kraft
Recipe Box

Intensely Chocolate Mousse Cake

Intensely Chocolate Mousse Cake is rated 4.642857142857143 out of 5 by 28.
Prep Time
20
min.
Total Time
6
hr.
5
min.
Servings

12 servings

This deep, dark flourless chocolate cake is made with a rich chocolate mousse batter that is baked in a springform pan.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 300
Total fat 20g
Saturated fat 12g
Cholesterol 90mg
Sodium 110mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 23g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I'm planning to make this for my chocoholic husband who never met a chocolate anything that he... 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.
Date published: 2007-08-24
Rated 5 out of 5 by from Let's just say I got the response, this is "LOVE CAKE"! Let's just say I got the response, this is "LOVE CAKE"! It was absolutely decadent!! I found a recipe for mousse in a minute and added some of it to the top, with a dollop of Cool-Whip. I decorated the dessert plates with a zig-zag drizzle of chocolate syrup before adding the cake. This was to die for! It's in my top 3 of desserts and may have even taken 1st place - we'll see after seconds tomorrow! I guess that would be 3rds actually. The only difficulty I had with this recipe was removing the springform pan from the waterbath. I had a MESS with water running everywhere. No matter how I wrap my pan in foil, water always seems to seep in - but my pan is tight so that wasn't a problem....just a complete mess...but OH SO WELL WORTH IT! Thanks KRAFT for the great recipe!!! You're the best!
Date published: 2007-01-21
Rated 3 out of 5 by from I am so disappointed. I am so disappointed. I double wrapped my springform pan tightly with foil and the water still leaked through in the water bath. I worked all day on this cake and now the bottom is a mushy mess. The directions need to state that you need to thoroughly wrap your pan, for those of us who have never used a water bath before. I am terribly upset that this cake went all wrong.
Date published: 2007-02-13
Rated 1 out of 5 by from this came out horrible and i was so excited to make it... 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.
Date published: 2009-02-14
Rated 5 out of 5 by from Made this twice, each time a hit. Made this twice, each time a hit. Best if you let it sit overnight (refrigerator) for flavors to develop. A touch of whipped cream on top adds a nice touch. Don't be intimidated by water bath - just wrap your springform pan in foil. Enjoy.
Date published: 2004-05-11
Rated 5 out of 5 by from There were eyes rolling backwards with delite when I served this to guests. 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 !
Date published: 2009-08-14
Rated 5 out of 5 by from This cake was awesome! This cake was awesome!! If you are a choco-holic like me, you have to try this recipe. It was a bit time consuming but well worth it. It was so dark, rich, and smooth. Like I said... awesome!
Date published: 2007-02-13
Rated 5 out of 5 by from wanted something different for a friends birthday cake this was perfect and he loved it. wanted something different for a friends birthday cake this was perfect and he loved it. i make cakes for a living and always look to kraft for new idea's keep them coming. thanks
Date published: 2006-07-12
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