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Chocolate mousse cake a tasty, rich dessert

June 02, 2010

June's recipes are provided by members of After Hours For Women, a gathering of women pursuing individual paths leading toward "prosperity, a state of flourishing, thriving, success and good fortune."

Meetings are hosted by Shelby Penn at the downtown office of Edward Jones, 333 W. Franklin St., Suite 101, Hagerstown. For more information, contact Penn at 301-733-0625.

This was a big favorite among the chocoholic members of After Hours For Women. But watch the calorie count. Some of us decided to skip dinner after having a slice.

-- Shelby Penn, host of After Hours For Women




Chocolate mousse cake



1 cup granulated sugar
2 cups margarine or butter
1 cup water
1 teaspoon instant coffee
16 1-ounce squares semisweet chocolate, cut into pieces
8 eggs, slightly beaten

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Heat oven to 350 degrees.

Grease a 9-inch-by-3-inch springform pan.

Heat sugar, margarine or butter, water, coffee and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in eggs. Pour into pan.

Bake 45 to 50 minutes, until wooden pick inserted in center comes out clean. Chill completely. Remove side of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.

Serves 16.

-- Courtesy of Shelby Penn

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