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Double-Chocolate Mousse Cake Recipe

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This recipe for Double-Chocolate Mousse Cake is from Glore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR CAKE:
2 8-oz. pkgs. Semisweet Chocolate Squares
2 C Butter or Margarine
1 C Sugar
1 C Half-and-Half or Light Cream
1 T Vanilla
1/2 t Salt
8 Lrg. Eggs

FOR CHOCOLATE GLAZE:
6-oz. (1 C) Semi-sweet Chocolate Chips
2 T Butter or Margarine
3 T Milk
2 T Light Corn Syrup

Whipped Cream for Garnish
Directions:
Directions:
Preheat the oven to 350º. Grease a 10" by 3" springform pan.

In heavy 3-quart saucepan over low heat, heat the chocolate, butter, sugar, half-and-half, vanilla, and salt, stirring frequently until chocolate is melted and mixture is smooth.

In a bowl, beat eggs slightly. Slowly beat warm chocolate mixture unto the eggs until well blended. Pour batter into prepared pan.

Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.

Once cooled, carefully remove side of pan. Wrap cake, still on pan bottom, in plastic wrap, and refrigerate until well chilled, at least 6 hours.

Prepare the glaze: In heavy 2-quart saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth. Remove from heat and beat in the milk and corn syrup.

Unwrap cake and remove from pan bottom, if you wish. (I leave it alone.) Line cake plate with waxed-paper strips. Place cake on the plate and spread with warm glaze. When done, remove the waxed-paper strips, and you should have a clean cake plate. Refrigerate if not serving right away.

If desired, immediately before serving, pipe whipped cream around the top edge of cake. Garnish with candied violets, if desired.
Number Of Servings:
Number Of Servings:
16

 

 

 

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