Rosine's Chocolate Ganache Cake

By carvalhohm

Ingredients

• 1/2 1/2 1/2 cup butter
• 8 8 8 oz. bittersweet chocolate
• 5 5 5 eggs, separated
• 1/4 1/4 1/4 cup sugar
• 10 10 10 oz. heavy cream
• 8 8 8 oz. bittersweet chocolate, finely chopped
• 3 3 3 eggs
• 6 6 6 oz. bittersweet chocolate, melted, warmed
• 2 2 2 cups whipped cream, unsweetened, stiff
• white or bittersweet chocolate for garnish
• 30 prepared pan. Bake in preheated oven for 30 minutes or until toothpick inserted in center comes forth clean. Immediately run knife around edge of pan and invert cake onto a cake platter or cake circle. Cake may settle in center.

Details

Adapted from rosinesmonterey.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 9-inch cake pan, then line with parchment paper. Melt butter and bittersweet chocolate over low flame, stirring continuously. Beat egg yolk^and % cup sugar until thick and pale. Fold yolk mixture into chocolate mixture. Beat egg whites and cup sugar until soft peaks form. Carefully fold egg white into chocolate keeping as much volume as possible. Pour into prepared pan. Bake in preheated oven for 30 minutes or until toothpick inserted in center comes forth clean. Immediately run knife around edge of pan and invert cake onto a cake platter or cake circle. Cake may settle in center.

Bring cream to a boil. Remove from heat, then stir in chopped chocolate until smooth. Cool to spreadable consistency. Spread around sides of cooled cake (parchment removed, of course). Chocolate should adhere to sides of cake without dripping. Place remaining chocolate in center of cake and spread over top of cake. Place in refrigerator while preparing the Chocolate Mousse.

Whip 3 eggs until they reach full volume, about 5 minutes. Add melted chocolate, combining well. Carefully fold in whipped cream. Spoon mousse onto cooled Chocolate Ganache Cake. Smooth with a spatula. Shave either white chocolate or bittersweet chocolate over mousse for garnish.