Chocolate silk mousse cake
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Chocolate silk mousse cake
  Chocolate    Mousse    Cakes  
Last updated 6/12/2012 12:54:12 AM. Recipe ID 16079. Report a problem with this recipe.
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      Title: Chocolate silk mousse cake
 Categories: Cakes
      Yield: 12 Servings
     16 oz Semi-Sweet Chocolate *
     10 tb Unsalted Butter
      4 lg Eggs
      1 tb Sugar
      1 tb Unbleached Flour
      1 tb Real Vanilla Extract

           White Candy Roses

    1/2 c  Heavy Cream
      3 oz Semi-sweet Chocolate
  * There should be 16 squares of semi-sweet chocolate and they should
  ~-- One to Three Days In Advance:  Preheat oven to 425F.  Butter
  bottom and sides of an 8-inch springform pan.  Line bottom with
  parchment or waxed paper.  Using heavy-duty aluminum foil, wrap foil
  under and up outside of spring form pan to prevent leaks; set aside.
  In 3-qt saucepan, combine cut-up chocolate and butter.  Cook over low
  heat, stirring often, until chocolate and butter melt and mixture is
  smooth. Remove from heat; cool 15 minutes.  Meanwhile, with whisk,
  beat eggs and sugar over hot, but not boiling, water, until eggs are
  lukewarm and foamy and sugar is dissolved. Transfer to large bowl.
  Beat egg mixture at high speed until very thick and pale
  yellow--about 8 minutes. Beat in flour. Spoon about one fourth egg
  mixture into cooled chocolate.  Fold chocolate back into remaining
  egg mixture.  Pour into prepared pan.  Place pan in deep roasting
  pan. Fill with enough hot water to come 2/3rds of the way up the side
  of springform pan.  Bake 15 minutes (mixture will still be soft in
  center). Place cake on wire rack; remove foil; carefully loosen edge
  of cake with a sharp knife or metal spatula.  DO NOT remove side of
  springform pan. Cool at room temperature 1 hour.  Refrigerate
  overnight or up to 3 days. On day of serving prepare glaze:  In small
  saucepan, combine heavy cream and chocolate.  Cook over low heat,
  stirring often, until chocolate melts and mixture is smooth. Chill
  until thick enough to spread but still pourable, 20 minutes. 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 form a smooth surface. Let cake
  stand at room temperature about 30 minutes to set glaze before
  decorating with white candy roses.

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Recipe ID 16079 (Apr 03, 2005)

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