Chocolate Mousse Cake With Chocolate Whipped Cream

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   ["Line an deep 8"" round spring form cake pan with greaseproof paper - do not grease paper.", "Melt combined chocolate and butter in heatproof bowl.", "Cool to room temperature.", "Combine eggs and sugar in bowl, beating with an electric mixer until thick and creamy.", "Fold in sifted flour.", "Fold in chocolate mixture.", "Pour mixture into prepared pan, bake at 350F for 20 minutes or until cake is crusty on top and soft in the center.", "Let cake sit until cool.", "Cover cake pan with tinfoil and freeze for at least several hours.", "Just before serving, place pan in hot water to loosen cake.", "Remove cake from pan and place onto a serving dish a few hours before serving.", "Garnish with Chocolate Whipped Cream right before serving.", "CHOCOLATE WHIPPED CREAM:.", "In a small saucepan, combine heavy cream and semisweet chocolate.", "Stir over low heat until all the chocolate has melted.", "Remove from heat and stir until there are no chocolate specks remaining.", "Pour mixture into a bowl and chill well.", "Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).", "Pipe onto cake as desired."]

* Per serving · 4 servings · Values may vary.

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