chocolate-silk mousse cake

How To Make chocolate-silk mousse cake

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