Shelly's Recipe

CHOCOLATE MOUSSE CAKE

Category: Cakes

Crust
1 cup chopped walnuts (4 oz)
1 cup chopped hazelnuts or almonds (4 oz)
1/4 cup (1/2 stick) butter, softened

Filling
1 pound (16 squares) semisweet chocolate, coarsely chopped
1 cup heavy cream
6 large eggs
1 tsp vanilla extract
1/2 cup flour
1/3 cup granulated sugar

Garnish
1 cup whipped cream
1 cup fresh raspberries

Preheat oven to 325. To prepare crust, mix together nuts and butter. Press evenly over bottom and up sides of a 9 inch springform pan.

To prepare filling, in a medium saucepan, heat chocolate and cream over low heat, stirring constantly, until chocolate is melted and smooth. Cool to room temperature, 10 minutes. Beat together eggs and vanilla at low speed until foamy. At high speed, gradually beat in flour and sugar until thick, 8 to 10 minutes. Fold one-third of egg mixture into melted chocolate mixture. Fold chocolate mixture, one-quarter at a time, into remaining egg mixture. Spread batter in prepared pan; smooth top. Bake cake until puffed around outer edges, 45 minutes. Transfer pan to a wire rack to cool for 30 minutes. Remove sides of pan. Chill cake for 4 hours or overnight. Garnish with whipped cream and fresh raspberries.