Double - Chocolate Mousse Cake

Photo: flickr user keetr

Ingredients

2 (8 oz.) pkg. semi-sweet chocolate squares 16 (1 oz.) squares

2 cups butter (4 sticks)

1 cup sugar

1 cup half

half

1 tablespoon vanilla extract

1/2 teaspoon salt

8 lg. eggs

Chocolate Glaze (below)

1 cup heavy or whipping cream

Candied violets for garnish

Preparation

Early in day or day ahead: Preheat oven to 350 degrees. Grease 10 x 3 inch springform pan. In 3 quart microwave safe bowl heat chocolate, butter, sugar, half

Half, vanilla and salt until chocolate melts and mixture is smooth, stirring regularly.

In alrge bowl, beat eggs slightly. Beat chocolate mixture into eggs; pour into springform pan. (Cover bottom of pan with foil to help prevent leaking around edge.)

Bake mousse cake 45 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool cake completely on wire rack. When cake is cool, remove side of pan; wrap cake in plastic wrap and refrigerate until well chilled, at least 6 hours.

Prepare chocolate glaze. Spread warm glaze over top and down side of cake. In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. Pipe cream around edge of cake. Refrigerate if not serving right away. Garnish with candied violets.

Makes 16 servings.

In 2 quart microwave safe bowl, heat 1 (6 ounce) package semi-sweet chocolate pieces (1 cup) and 2 tablespoons butter until chocolate melts and mixture is smooth. Remove pan from microwave and beat in 3 tablespoons milk and 2 tablespoons white corn syrup. Serving cake at room temperature improves flavor!

Serves 16.