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Chocolate Mousse flourless cake

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Serves 1 or 12 normal | Prep Time 30 | Cook Time 40

Why I Love This Recipe

We loved this cake so much that on our birthday we were allowed to do withit whatever we wanted (of course we always shared!)

The amount of cake baked has been a source of debate for many years, and now that I make it on my own, I like more of it uncooked than cooked. It can also be simply refrigerated instead of frozen.

Ingredients You'll Need

7 oz semisweet chocolate
1/2 lb unsalted butter
7 eggs separated
3/4 c sugar
1 t vanilla
1/8 t cream of tartar
8 oz heavy whipping cream


in a small saucepan, melt chocolate and butter

Beat egg yolks and 1/2 c sugar until very light and fluffy

Gradually beat in warm chocolate mixture and butter

In another bowl, beat egg whites and cream of tartar until soft peaks form and add remaining 1/4 c sugar, 1 T at a time,

Continue beating until stiff

Fold egg whites carefully into chocolate mixture

Pour 1/2 of the batter into an ungreased 9”x3” springform pan

Reserve remaining batter

Bake at 325 degrees for 40 minutes

The cake will drop as it cools.

Spread refrigerated batter on top of cake

Whip cream and spread on top of cake.

Freeze for at least 5 hours or overnight.

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