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Recipe Summary

45 mins
1 hr 15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 mixture, stirring well to incorporate. Add vanilla.

  • POUR batter into a greased 9-inch round cake pan.

  • BAKE at 350˚F 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.

  • 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 mixture 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.