Double-Chocolate Mousse Cake
"This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate"...."
INGREDIENTS
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2 (8 ounce) packages semisweet baking chocolate (16 1 oz. squares)
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2 cups butter or 2 cups margarine
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1 cup sugar
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1 cup half-and-half cream
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1 tablespoon pure vanilla extract
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1/2 teaspoon salt
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8 large eggs
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1 cup semi-sweet chocolate chips
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2 tablespoons butter or 2 tablespoons margarine
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3 tablespoons milk
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2 tablespoons corn syrup
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1 (1 1/2 ounce) envelope whipped dessert topping mix
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1/2 cup milk
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1 teaspoon pure vanilla extract
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