Ingredients
- ----------------- CRUST ----------------
- 1 cup Chopped walnuts (4 ounces)
- 1 cup Chopped hazelnuts or almonds (4 ounces)
- 1/4 cup (1/2 stick) butter, softened
- ----------------- FILLING ----------------
- 1 lb (16 squares) semisweet chocolate, coarsely chopped
- 1 cup Heavy cream
- 6 lrg Eggs
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
- 1/3 cup Granulated sugar
- ----------------- GARNISH ----------------
- 1 cup Whipped cream
- 1 cup Fresh raspberries
Directions
Method:
1. Preheat oven to 325 degrees F.
2. To prepare crust, is together nuts and butter, press evenly over bottom and up sides of a 9-inch pan.
3. 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.
4. 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.
5. 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.
6. Bake cake until puffed around outer edges, 45 minutes. Transfer pan to wire rack to cool for 30 minutes. Remove sides of pan.
7. Chill cake for 4 hours or overnight. garnish with whipped cream and fresh raspberries before serving.
From Great American Home Baking
posted at fooddownunder.com
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Submitted 2/4/06.
Source: From Great American Home Baking
Submitted By: merstar unicorn
CHOCOLATE MOUSSE CAKE