chocolate-silk mousse cake

How To Make chocolate-silk mousse cake

• 1

  Preheat oven to 425 degrees F.
• 2

  Butter bottom and sides of an 8-inch springform pan.
• 3

  Line bottom with parchment or waxed paper.
• 4

  Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside.
• 5

  In 3-qt saucepan, combine cut-up chocolate and butter.
• 6

  Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth.
• 7

  Remove from heat; cool 15 minutes.
• 8

  Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
• 9

  Transfer to large bowl.
• 10

  Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes.
• 11

  Beat in flour.
• 12

  Spoon about one fourth egg mixture into cooled chocolate.
• 13

  Fold chocolate back into remaining egg mixture.
• 14

  Pour into prepared pan.
• 15

  Place pan in deep roasting pan.
• 16

  Fill with enough hot water to come 2/3rds of the way up the side of springform pan.
• 17

  Bake 15 minutes (mixture will still be soft in center).
• 18

  Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula.
• 19

  DO NOT remove side of springform pan.
• 20

  Cool at room temperature 1 hour.
• 21

  Refrigerate overnight or up to 3 days.
• 22

  On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate.
• 23

  Cook over low heat, stirring often, until chocolate melts and mixture is smooth.
• 24

  Chill until thick enough to spread but still pourable--20 minutes.
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