Double Chocolate Mousse Cake

Irene Hathaway (Bill's mom)

Double Chocolate Mousse Cake
Double Chocolate Mousse Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    (8oz) pkg semisweet chocolate squares, chopped

  • 2

    cups butter (4 sticks)

  • 1

    cup sugar

  • 1

    cup half-and-half

  • 1

    Tbsp vanilla

  • 1/2

    tsp salt

  • 8

    large eggs

  • Glaze:

  • 1

    cup semisweet chocolate chips

  • 3

    Tbsp milk

  • 2

    Tbsp white corn syrup

Directions

Preheat oven to 350 deg and grease a 10x13 springform pan. Line bottom of pan with parchment paper. In a 3 qt saucepan over low heat, heat chocolate, butter, sugar, half-and-half, vanilla and salt until chocolate melts and mixture is smooth, stirring constantly. In a large bowl, beat eggs slightly. Beat chocolate mixture into eggs. Pour into springform pan. Bake mousse cak 45 minutes or until toothpick inserted 2 inches from the edge comes out clean. Don't worry if it puffs up funny. When cool, just cut off any edges. Cool cake completely on wire rack. When cake is cold, remove side of pan, wrap cake in plastic wrap and refrigerate until well chilled, at least 6 hours. Prepare chocolate glaze: In a 2 qt saucepan over low heat, heat 1 cup semisweet chocolate pieces and 2 Tbsp butter until chocolate melts and mixture is smooth. Remove pan from heat and beat in 3 Tbsp milk and 2 Tbsp white corn syrup. Place cake on plate lined with wax paper strips to catch the glaze as it drips. With a metal spatula, spread glaze over cake top and sides. Remove wax paper. Put in refrigerator to harden the glaze and then wrap in plastic wrap and return to the refrigerator until ready to serve. The cake holds over a week in the refrigerator. Finishes: Whipped cream piped around the edge and decorated with candied violets or drizzle plates with raspberry sauce and decorate each slice with fresh raspberries.

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