Rating:
★★★★★ 2 votes
Ingredients
- 16 oz
- semisweet chocolate squares
- 10 Tbsp
- unsalted butter
- 4 large
- eggs
- 1 Tbsp
- sugar
- 1 Tbsp
- unbleached all-purpose flour
- 1 Tbsp
- vanilla extract
- 1
- white candy rose
- 1/2 c
- heavy cream
- 3
- semisweet chocolate squares
GARNISH INGREDIENTS
GLAZE INGREDIENTS
How to Make Chocolate-Silk Mousse Cake
- 1Preheat oven to 425 degrees F.
- 2Butter bottom and sides of an 8-inch springform pan.
- 3Line bottom with parchment or waxed paper.
- 4Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside.
- 5In 3-qt saucepan, combine cut-up chocolate and butter.
- 6Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth.
- 7Remove from heat; cool 15 minutes.
- 8Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
- 9Transfer to large bowl.
- 10Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes.
- 11Beat in flour.
- 12Spoon about one fourth egg mixture into cooled chocolate.
- 13Fold chocolate back into remaining egg mixture.
- 14Pour into prepared pan.
- 15Place pan in deep roasting pan.
- 16Fill with enough hot water to come 2/3rds of the way up the side of springform pan.
- 17Bake 15 minutes (mixture will still be soft in center).
- 18Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula.
- 19DO NOT remove side of springform pan.
- 20Cool at room temperature 1 hour.
- 21Refrigerate overnight or up to 3 days.
- 22On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate.
- 23Cook over low heat, stirring often, until chocolate melts and mixture is smooth.
- 24Chill until thick enough to spread but still pourable--20 minutes.
About Chocolate-Silk Mousse Cake
Course/Dish: Cakes
Other Tag: Quick & Easy
