Chocolate Indulgence

OK, I promised that I’d give the recipe for the Double-Chocolate Mousse cake that I made for my birthday. But first, a word of warning. This cake is very, very rich. Don’t cut the slices too big, because you won’t be able to eat it all. That said, if you’re craving chocolate, this will definitely satisfy.

You’ll need to start this cake early since it must cool in the refrigerator for quite some time. I made mine a day ahead.

Ingredients

Cake
16 oz semi-sweet chocolate
2 cups butter
1 cup sugar
1 cup light cream
1 tablespoon vanilla
1/2 teaspoon salt
8 eggs

Glaze
6 ounces semisweet chocolate
2 tablespoons of butter
3 tablespoons milk
2 tablespoons corn syrup
(no corn syrup to be found in Italy, but I used Lyle’s Golden Syrup, imported from the UK, which I got at my local Conad. It looks and smells like corn syrup and the consistency was just right.)

Garnishment
1 cup heavy whipping cream
mixed sprinkles

Preheat your oven to 350 and grease a round springform pan.

Melt chocolate and butter in a heavy pan over low heat, once it starts to melt, add the sugar, cream, vanilla and salt. Stir often until the chocolate is all melted and the mixture is smooth. Allow to cool slightly.

(Note: for those of you who are new to melting chocolate, make sure the pan is heavy if using it over direct heat, otherwise the chocolate will cook too quickly and may burn. If you are doing this on a gas stove, you might consider using a diffuser over the flame. It will ensure that the pan is heated evenly.)

In a large bowl beat the eggs slightly with a wire whisk or a fork. Then gradually add the warm chocolate mixture, beating vigorously after each addition. Continue until the mixture is well blended.

Pour the batter into the greased pan and spread evenly. Bake for 45 minutes or until a toothpick inserted 2 inches from the edge comes out clean. The middle may seem like it is not cooked, but as long as the toothpick comes out clean, it’s done.

Cool the cake completely. As it cools, it will deflate a bit. That’s normal. Once it is cool enough to remove the sides of the springform pan, go ahead and do so, leaving the bottom still on. Wrap the whole thing in plastic wrap and refrigerate for about 6 hours until the cake is well-chilled and solid.

Make the chocolate glaze by melting the chocolate along with the butter in a pan over low heat. As before, stir frequently until the mixture is smooth. Once all the pieces are melted, remove it from the heat and beat in the milk and corn syrup.

Now, get the cake plate you’re going to use and line it with some pieces of parchment paper or waxed paper. This is to make sure the plate doesn’t get all messy when you put the glaze on. Basically, just rip squares of paper and place them around the edge of the plate so that they will be slightly under the cake but easy to pull out once you are done.

Take the cake out of the fridge, remove the plastic wrap and the bottom of the springform pan, and place it over the paper strips on the cake plate.

Your glaze should have cooled a bit by now, but still be warm. Spread it evenly over the top and sides of the cake. Allow to cool slightly, then pull the strips out from underneath, leaving a nice clean plate.

Beat the whipping cream until it forms peaks, then spoon into a decorating bag or gun and pipe around the top edge and the bottom outside edge of the cake. Decorate with sprinkles and pop in the fridge to cool until ready to serve.

It’s a very dense cake (notice there’s no flour in it), so it’s almost like fudge. Here’s a picture from the side.

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