Chocolate Mousse Cake Recipe

Ingredients

14 ounces semisweet chocolate

2 ounces unsweetened baking chocolate

1/4 cup strong coffee

6 eggs

1/2 cup sugar

1 cup whipped cream

1 teaspoon vanilla

For Garnish

1 cup whipping cream

1 teaspoon vanilla

Sugar, to taste

Butter 9-inch spring-form pan. Spring-form pan must sit in larger pan.Wrap aluminum foil around pan to prevent leaking.

Preheat oven to 350*F.

Combine chocolates in double boiler over hot water over low heat. Leave until melted., stirring occasionally.

In large bowl, beat eggs until frothy. Slowly add sugar and beat until, thick and lemon-colored, about 5 minutes.

In separate bowl, whip cream until stiff. Add vanilla.

Beat chocolate until shiny; beat into eggs. Fold in cream until well blended.

Pour into prepared spring-form pan. Place spring-form pan into larger pan. Pour hot water into larger pan halfway up the side of the spring-form pan.

Bake at 350*F for 1 hour. Turn off oven. Let cake sit 15 minutes before removing from oven. Let cool 30 minutes.

Garnish with whipped cream.

Best served warm or at room temperature. Will keep 6 hours without refrigeration. If chilled, remove from refrigerator 1 hour before serving.