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Print this Recipe    Chocolate Mousse 06

Chocolate-Silk Mousse Cake
Yield: 12 servings

16 oz semi-sweet chocolate
10 tb unsalted butter
4 large eggs
1 tb sugar
1 tb unbleached flour
1 tb real vanilla extract

1/2 c heavy cream
3 oz semi-sweet chocolate
white candy roses

Preheat oven to 425 degrees F. 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


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