Flourless Chocolate Cake with White Chocolate Mousse


A tasty gluten free dessert.

-- Serves
SKILL LEVEL 12 to 16 servings
3/4 cup butter OR margarine
1 cup semi-sweet chocolate chips
1/3 cup cocoa powder
1/4 cup Crown® Lily White® Corn Syrup
4 eggs
1-1/3 cups sugar
1-1/2 teaspoons pure vanilla extract
2 ounces white chocolate, coarsely chopped
1/2 cup heavy cream
1/4 teaspoon almond extract
1 cup (about 4 ounces) fresh berries
For Cake:
Melt butter, chocolate chips, cocoa and corn syrup over very low heat, stirring occasionally.  Remove from heat; cool 5 minutes.

Whisk together eggs and sugar in a large bowl.  Slowly add melted chocolate, stirring well to incorporate.  Add vanilla.

Pour batter into a greased 9-inch round cake pan.

Bake in preheated 350°F oven for 35 to 40 minutes, or until set.  Cake should be firm in center but spring to the touch.  Cool completely.  For best results, refrigerate overnight.

Serve each slice of cake topped with White Chocolate Mousse and fresh berries.

For Mousse:
Heat white chocolate and 2 tablespoons cream in a heavy saucepan over low heat until chocolate is melted.  Transfer to a medium size bowl and cool until mixutre just begins to thicken.

Beat remaining cream until soft peaks form.  Gently fold whipped cream and almond extract into chocolate mixture.  Cover.

Chill at least 2 hours.
Total Time
Bake Time 35 to 40 minutes
Chill Time 6 hours OR overnight
Nutrition Facts
Valeur nutritive

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