Real Recipes From Real Home Cooks ®

chocolate-silk mousse cake

(2 ratings)
Recipe by
Rachael Ritter
Louisville, KY
(2 ratings)

Ingredients For chocolate-silk mousse cake

  • 16 oz
    semisweet chocolate squares
  • 1/2 c
    heavy cream
  • GLAZE INGREDIENTS
  • 1
    white candy rose
  • GARNISH INGREDIENTS
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
    unbleached all-purpose flour
  • 1 Tbsp
    sugar
  • 4 lg
    eggs
  • 10 Tbsp
    unsalted butter
  • 3
    semisweet chocolate squares

How To Make chocolate-silk mousse cake

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

Categories & Tags for Chocolate-Silk Mousse Cake:

ADVERTISEMENT
ADVERTISEMENT