Serves: 16
Total Calories: 559
Heat oven to 350°F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350°F. for 36 to 42 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan cool completely.
In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally.
In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe topping mixture evenly over cooled base. Or spread topping over base.
Drizzle 1/2 oz. melted unsweetened chocolate over topping. Refrigerate at least 1 hour or until topping is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Decrease butter to 1/3 cup. Bake as directed above.
Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 40g Fat 23g Sodium 180mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Mousse Fantasy Torte recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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