Double Chocolate Mousse Cake
  • 2 8 ounce semisweet chocolate squares
  • 2 cups butter
  • 1 cup sugar
  • 1 cup half and half
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 8 large eggs
  • 1 6 ounce semisweet chocolate pieces
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 2 tablespoons white corn syrup
  1. Preheat oven to 350 degrees. Grease 10x3" springform pan. In 3 quart saucepan over low heat, heat chocolate, butter, sugar, half and half, vanilla and salt until chocolate melts and mixture is smooth, stirring constantly. In large bowl, beat eggs slightly. Beat chocolate mixture into eggs; pour into springform pan. Bake mousse cake45 minutes or until toothpick inserted 2" 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. To prepare glaze, in 2 quart saucepan over low heat, heat chocolage and butter until melted and mixture is smooth. Remove from heat; beat in milk and corn syrup. Spread warm glaze over top and down sides of cake. Make whipping cream and pipe around edge of cake. Refrigerate if not serving right away.