Recipe#4038

Title: Chocolate Mousse 04

From: tsanocki@student.princeton.edu (Tom Sanocki) 
 Newsgroups: rec.food.chocolate 
 Date: 13 Nov 1996 04:41:50 GMT 
 Message-ID: <56bjie$bi5@cnn.Princeton.EDU> 

1 cup granulated sugar
 2 cup butter
 1 cup water
 1 tsp. instant coffee, if desired
 16 oz. semisweet chocolate, cut into pieces
 8 eggs, slightly beaten
 1/2 cup chilled whipping cream
 1 Tbsp. powdered sugar
 Heat oven to 350 degrees. Grease springform pan. Heat sugar, butter,
 water, coffee (dry) and chocolate in saucepan over low heat, stirring
 constantly, until melted and smooth; remove from heat. Stir in
 eggs.  Pour into springform pan.  Bake until toothpick comes out
 of center clean, 45-50 minutes. Cool completely. Remove from pan;
 cover with plastic wrap and refrigerate until chilled, at least 4
 hours.  Beat cream and powdered sugar in chilled bowl until stiff.
 Garnish cake with cream and almonds if desired. Refrigerate any
 remaining cake.
 Please note that this cake is different from most flourless cakes
 because you do not separated the eggs and add the whites whipped.
 It is therefore a denser, fudgier cake.