Chocolate-silk Mousse Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Chocolate-Silk Mousse Cake

Rachael Ritter


★★★★★ 2 votes


16 oz
semisweet chocolate squares
10 Tbsp
unsalted butter
4 large
1 Tbsp
1 Tbsp
unbleached all-purpose flour
1 Tbsp
vanilla extract


white candy rose


1/2 c
heavy cream
semisweet chocolate squares


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 this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy