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Print this Recipe    Chocolate Mousse 09

Double-Chocolate Mousse Cake

16 ounces semi-sweet chocolate
4 sticks salted butter
1 cup sugar
1 cup half and half
1 tablespoon vanilla extract
1/2 teaspoon salt
8 large eggs
1 cup chocolate chips
2 tablespoons salted butter
3 tablespoons milk
2 tablespoons light corn syrup
whipped cream for garnish

In a large saucepan, combine the semi-sweet chocolate, butter,
sugar, half and half, vanilla and salt over low heat. Heat slowly,
stirring often until chocolate melts. In a large bowl, beat the
eggs slightly with a wire whisk. Slowly add the warm chocolate
mixture into the eggs, whisking constantly until well blended.
Pour batter into a 10" springform pan, sprayed with non-stick
cooking spray. Bake at 350 degrees for 45 minutes. Cool cake
completely and refrigerate until chilled. For the chocolate glaze,
melt together the chocolate chips and butter until smooth. Remove
the pan from the heat and stir in the milk and corn syrup. Spread
the chilled cake with the warm glaze. Refrigerate again until
chocolate is set. Serve with whipped cream.

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