Chocolate Silk Mousse Cake Recipe
Servings: 12
Ingredients
- 16 ounce Semi-Sweet Chocolate *
- 10 Tbsp. Unsalted Butter
- 4 lrg Large eggs
- 1 Tbsp. Sugar
- 1 Tbsp. Unbleached Flour
- 1 Tbsp. Real Vanilla Extract White Candy Roses
- 1/2 c. Heavy Cream
- 3 ounce Semi-sweet Chocolate
Directions
- * There should be 16 squares of semi-sweet chocolate and they should - One to Three Days In Advance: Preheat oven to 425 F. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or possibly waxed paper. Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside.
- In 3-quart saucepan, combine cut-up chocolate and butter. Cook over low heat, stirring often, till chocolate and butter heat and mix is smooth. Remove from heat; cold 15 min. Meanwhile, with whisk, beat Large eggs and sugar over warm, but not boiling, water, till Large eggs are lukewarm and foamy and sugar is dissolved. Transfer to large bowl.
- Beat egg mix at high speed till very thick and pale yellow-about 8 min. Beat in flour. Spoon about one fourth egg mix into cooled chocolate. Fold chocolate back into remaining egg mix. Pour into prepared pan. Place pan in deep roasting pan. Fill with sufficient warm water to come 2/3rds of the way up the side of springform pan. Bake 15 min (mix will still be soft in center). Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or possibly metal spatula. Don't remove side of springform pan. Cold at room temperature 1 hour. Chill overnight or possibly up to 3 days. On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, till chocolate melts and mix is smooth.
- Refrigeratetill thick sufficient to spread but still pourable, 20 min.
- Loosen cake and remove sides of springform pan. Invert cake onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some of the glaze on side of cake. Pour remaining glaze on top, spreading with a spatula to create a smooth surface. Let cake stand at room temperature about 30 min to set glaze before decorating with white candy roses.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 360 | |
| Calories from Fat 312 | 87% |
| Total Fat 36.57g | 46% |
| Saturated Fat 22.26g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 37mg | 2% |
| Potassium 403mg | 12% |
| Total Carbs 15.35g | 4% |
| Dietary Fiber 7.5g | 25% |
| Sugars 1.74g | 1% |
| Protein 8.13g | 13% |
