Friday, July 6, 2007

Chocolate Mousse Cake

Chocolate Mousse Cake

1 TBSP ground almonds plus additional to dust pan
10 ½ oz. Dark Chocolate (I use Ghirardelli 60% cacao)
1 ½ cups Sugar
1 ¼ stick unsalted butter
Pinch of salt
(Or just use salted butter, duh!)
5 large eggs
Powdered Sugar
to dust top

Preheat oven to 350
Lightly spray Spring Form pan with cooking spray
Dust with ground almonds
Shake off excess
Set aside

In double boiler set at low simmer, melt the chocolate, butter, and sugar stirring frequently. Remove from heat. (I don't have a double boiler so I put a glass bowl over my sauce pan.)

In medium bowl, beat the eggs and ground almonds. Fold egg mixture into the chocolate mixture and stir until thickened--several minutes.

Pour the batter into the pan. Smooth the top and bake for 45 minutes or until the top is set and begins to crack. Remove the side of the pan and let cool completely. Dust with Powdered Sugar. Try not to eat the whole thing yourself.


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