Recipe#4040

Title: Chocolate Mousse 06

rec.food.recipes archive

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
 roses.