Chocolate Mousse Cake I Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.

Heat sugar butter water coffee and chocolate in a 3-quart saucepan over low heat stirring constantly until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture whisking constantly. The batter will be very thin. Transfer batter to prepared pan.

Bake in the preheated oven until a wooden pick inserted in center comes out clean about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled at least 4 hours.

Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and if desired whole almonds. Refrigerate any remaining cake.