What better way to jump right on in than with a ridiculously decadent chocolate mousse cake? This is the final recipe for Project Pastry Queen (tear). It’s been a lot of fun to blog along with these ladies and cook some absolutely fantastic recipes. I can’t wait to keep following your blogs and discovering many new recipes. Best wishes to you all and a big thanks to Shawnda for starting the group and keep us organized.
1 C unsalted butter
12 oz bittersweet chocolate, chopped
6 large eggs
1 C sugar
1 Tbsp vanilla extract
2 Tbsp dark rum or liqueur (I used Kaluha)
¼ C unsalted butter
10 oz milk chocolate (I used semi-sweet)
3 large eggs, separated
3 Tbsp sugar
1 Tbsp vanilla extract
1 C heavy whipping cream
4 oz semisweet chocolate
¼ C light corn syrup
½ C heavy whipping cream
1 ½ tsp vanilla extract
- Preheat oven to 350.
- Line the bottom of a 9” cake pan with a parchment paper round and coat evenly with cooking spray.
- Melt the butter and chocolate in a double boiler. Stir until smooth.
- Whisk the eggs and sugar in a large bowl.
- Whisk the chocolate mixture into the egg mixture.
- Stir in the vanilla and liqueur.
- Pour the mixture into the prepared pan and place it in a larger pan.
- Fill the larger pan with enough hot water to reach ⅔ of the way up the cake pan.
- Bake 35-40 min. The cake is done when firm to the touch.
- Cool the cake in the pan (remove from the water bath) on a wire rack.
- Melt butter and chocolate in a double boiler. Set aside to cool.
- Whisk the egg yolks, sugar and vanilla until smooth.
- Combine the egg yolk mixture with the chocolate mixture.
- In a separate bowl, beat egg whites on high until shiny, stiff peaks form.
- Fold the egg whites into the chocolate, ⅓ at a time.
- In a separate bowl, whip the cream until soft peaks just start to form.
- Gently fold the whipped cream into the chocolate mixture until fully combined.
- Spread the mousse over the cooled cake. Wrap the cake with plastic wrap and freeze for 6 hours or overnight.
- Place the chocolate in a medium mixing bowl.
- Combine corn syrup, cream and vanilla in a saucepan and bring a boil.
- Pour the cream mixture over the chocolate and whisk until smooth.
- Remove the cake from the freezer.
- Dip the bottom of the cake pan in warm water to loosen cake and mousse. Invert onto a plate.
- Invert the cake again onto your serving platter. The mousse portion should be on top.
- Pour the glaze over the cake, covering the sides.
- Place the uncovered cake in the freezer for an hour.
- Once glaze has set, cake can be wrapped in plastic wrap.
- Serve directly from the freezer.
14 – 16 servings
From The Pastry Queen.
The cake and mousse portion of the cake can be made ahead and kept in the freezer for up to 3 weeks.
And in case you need another baby pic, here ya go!