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Chocolate Mousse Cake

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15MIN
50MIN
16

Directions

1
Preheat oven to 350 degrees F (175 degrees C).


2
Grease one 9-inch springform pan.


3
Heat white sugar, Hiland Butter, water, coffee and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.


4
Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.


5
Bake at 350 degrees F (175 degrees C) until a wooden pick inserted in center comes out clean, about 45-50 minutes. Cool completely.


6
Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.


7
Remove plastic wrap. Beat Hiland Whipping Cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff.


8
Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.


  • 1 cup White Sugar
  • 1 cup Hiland Butter
  • 1 cup Water
  • 1 teaspoon Instant Coffee Granules
  • 16 (1 ounce) squares Semi-Sweet Chocolate
  • 8 Eggs
  • 1/2 cup Hiland Heavy Whipping Cream
  • 1 tablespoon Confectioners' Sugar
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 16


Amount Per Serving


Calories 352 Calories from Fat 212
% Daily Value*
Total Fat 23.6g 36%
Saturated Fat 14.5g 73%
Trans Fat 0g 0%
Cholesterol 125mg 42%
Sodium 146mg 6%
Total Potassium 0mg 0%
Total Carbohydrate 30.3g 10%
Dietary Fiber 0.7g 3%
Sugars 28g 0%
Protein 5.1g 0%
Vitamin A 10% Vitamin C 0%
Calcium 9% Iron 4%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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