The Chocolate Inn contains all
chocolate recipes. Try one today!
Chocolate Silk Mousse Cake
16 oz. Semi-sweet chocolate
10 tbsp. Unsalted butter
4 large Eggs
1 tbsp. Sugar
1 tbsp. unbleached flour
1 tbsp. Real vanilla Extract
White Candy Roses
1/2 cup Heavy Cream
3 oz. Semi-sweet chocolate
Preheat oven to 425 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
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
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 roses.