Chocolate Mousse Cake

By annekeeney

Ingredients

• CHOCOLATE CRUST:
• 8 (1 oz.) squares semisweet chocolate
• 1 (8 oz.) package cream cheese, softened
• 1 (3 oz.) package cream cheese, softened
• 2/3 c. sugar
• 6 eggs
• 1/3 c. whipping cream
• 1 T. vanilla
• 1/3 c. butter
• 3 (1 oz.) squares semisweet chocolate
• 1 1/2 c. fine, dry breadcrumbs
• 1/3 c. sugar
• WHIPPED CREAM TOPPING:
• 1 1/2 c. whipping cream
• 1/4 c. sifted powdered sugar
• 1/2 t. vanilla

Details

Servings 9

Preparation

Step 1

Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat, and let cool.

Combine cream cheese and sugar in a lg. mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add melted chocolate, whipping cream, and vanilla; mix, at low speed just until blended. Pour into chocolate crust. Bake at 375 for 30-35 minutes or just into outside edges are firm but center is still soft. Let cool to room temp; cover and chill 8 hrs.

Spread cake with Whipped Cream Topping. Remove cake from pan. Place paper doily on top; sift cocoa over it. Carefully remove doily.

CHOCOLATE CRUST:

Combine butter and chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat.

Combine breadcrumbs and sugar; add to chocolate mixture, blending well. Press into bottom and 2" up sides of a greased 9" springform pan. Bake at 350 for 5 minutes. Let cool. Refrigerate until chilled.

WHIPPED CREAM TOPPING:

Beat whipping cream at high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Add vanilla; beat well. Cover and chill. Yield: 3 cups.