Chocolate Mousse Cake

Very good, very easy, very rich. 

- from Libby DeVoe

about 2 T ground almonds (divided)

10 1/2 oz* high quality dark chocolate (70% cocoa)

1 1/2 c sugar

1 1/4 c butter

Pinch salt

5 large eggs

Confectioners sugar (optional)

Preheat oven to 350 degrees.

Lightly spray 8- or 9-inch springform pan (I used regular non-stick cake pan) with cooking spray, then dust it with ground almonds, shaking off any excess.  Set aside.

In double boiler set at a low simmer, melt the chocolate, butter and

sugar, stirring frequently.  Remove from the heat.

In a medium bowl, beat the eggs and 1 T ground almonds.  Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the batter into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.

Remove the sides of the spring form pan and let the cake cool completely.  (Or, flip out of regular pan after it cools slightly.)

Dust with confectioners sugar if desired.

*My pkg chocolate was only 9.3 oz, and that worked fine.