Prep Time: 40 minutes
Cook Time: 26 to 29 minutes
Chill Time: 6 hours or overnight
Yield: 12 to 16 servings
- CAKE:
- 3/4 cup butter OR margarine
- 1 cup semisweet chocolate chips
- 1/3 cup cocoa powder
- 1/4 cup Karo® Light Corn Syrup
- 4 eggs
- 1-1/3 cups sugar
- 1-1/2 teaspoons Spice Islands® Pure Vanilla Extract
- MOUSSE:
- 2 ounces white chocolate, coarsely chopped
- 1/2 cup heavy cream, divided
- 1/4 teaspoon almond extract
- 1 cup (about 4 ounces) fresh berries
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- 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 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.
- 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 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.
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