Double - Chocolate Mousse Cake - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

DOUBLE - CHOCOLATE MOUSSE CAKE

2 (8 oz.) pkg. semi-sweet chocolate squares 16 (1 oz.) squares
2 c. butter (4 sticks)
1 c. sugar
1 c. half & half
1 tbsp. vanilla extract
1/2 tsp. salt
8 lg. eggs
Chocolate Glaze (below)
1 c. heavy or whipping cream
Candied violets for garnish

Early in day or day ahead: Preheat oven to 350 degrees. Grease 10 x 3 inch springform pan. In 3 quart microwave safe bowl heat chocolate, butter, sugar, half & half, vanilla and salt until chocolate melts and mixture is smooth, stirring regularly.

In alrge bowl, beat eggs slightly. Beat chocolate mixture into eggs; pour into springform pan. (Cover bottom of pan with foil to help prevent leaking around edge.)

Bake mousse cake 45 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool cake completely on wire rack. When cake is cool, remove side of pan; wrap cake in plastic wrap and refrigerate until well chilled, at least 6 hours.

Prepare chocolate glaze. Spread warm glaze over top and down side of cake. In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Pipe cream around edge of cake. Refrigerate if not serving right away. Garnish with candied violets.

Makes 16 servings.

Chocolate Glaze:

In 2 quart microwave safe bowl, heat 1 (6 ounce) package semi-sweet chocolate pieces (1 cup) and 2 tablespoons butter until chocolate melts and mixture is smooth. Remove pan from microwave and beat in 3 tablespoons milk and 2 tablespoons white corn syrup. Serving cake at room temperature improves flavor!

Serves 16.

Since microwave ovens vary in power, you may need to adjust your cooking time.

Related recipes

recipe reviews
Double - Chocolate Mousse Cake

· Mar 23 · #64655

Barb (New York) says:

I have made this recipe many times. The original copy did not list the heavy cream away from the rest of the ingredients so I put both in the cake. It was only OK - but with just half-half it was GREAT! And a special trick - use the Breve vanilla and caramel coffee creamer (made with milk and cream not chemicals) instead of half-half and sprinkle sliced almonds on top.

Related recipe search

“CHOCOLATE MOUSSE CAKE”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend