Chocolate Mousse Cake

• 1 cup granulated sugar
• 2 cups unsalted butter
• 1 cup water
• 1 teaspoon instant coffee granules
• 16 ounces semi-sweet chocolate baking squares, cut into pieces
• 8 eggs, slightly beaten
• 12 cup chilled whipping cream
• 1 tablespoon powdered sugar

1. Preheat oven to 350 degrees.
2. Grease a 9 x 3" springform pan.
3. Heat granulated sugar, butter, water, dry coffee granules, and chocolate in a 3 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
4. Stir in eggs and pour into the springform pan.
5. Bake until wooden pick inserted in center comes out clean, 45 - 50 minutes.
6. Cool completely.
7. Remove sides of pan.
8. Cover cake with plastic wrap and refrigerate until chilled - at least 4 hours.
9. Remove plastic wrap.
10. Prepare whipped topping by beating whipping cream and powdered sugar together until stiff peaks form (or use premade Cool Whip Topping) :o).
11. Garnish with whole almonds.
12. Refrigerate any remaining cake.

sugar, unsalted butter, water, coffee granules, semisweet chocolate baking squares, eggs, whipping cream, powdered sugar

Taken from www.food.com/recipe/chocolate-mousse-cake-342148 (may not work)