Holiday Baked Chocolate Mousse Cake

Adapted by Shannon Spicer for In Good Taste

This is a wonderful, easy make-ahead dessert for any holiday gathering. To really jazz it up serve it with a jewel red raspberry or pomegranate sauce, and a sprinkling of real gold flakes (available at In Good Taste).

Happy Holidays!

1 lb semisweet chocolate

6 T unsalted butter

1 c heavy cream

¼ c Kahlua

6 large eggs

½ c sugar

½ t salt

Pre heat oven to 325°F.

Wrap spring-form pan with plastic wrap and foil to prevent leaking; line with parchment paper.

Melt butter and chocolate in double boiler and set aside

Whip cream and Kalhua to stiff peaks; cover and refrigerate.

Whip eggs, sugar, and salt slowly for 2 minutes, then on high for 4 minutes, until a thick ribbon is formed.

Fold together the chocolate and the eggs by hand, and then gently fold in whipped cream.

Pour it into the prepared spring form pan, place the spring form pan into a large rectangular baking pan and fill with warm water, to create a water bath.

Bake 1 hour, cool to room temperature in the water bath and then refrigerate.

Serve with softly whipped cream flavored with peppermint, and top with real gold (available at In Good Taste) for a decadent holiday treat.

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