Frozen Chocolate Mousse Cake
Ingredients for the Flourless Cake:
- 2 sticks (1 cup) butter
- 12 oz. semisweet chocolate, chopped
- 6 large eggs
- 1 cup sugar
- 1 Tbsp. vanilla
Ingredients for the Mousse:
- 1/4 cup butter
- 10 oz. semisweet chocolate
- 3 large eggs, separated
- 3 Tbsp. sugar
- 1 Tbsp. vanilla
- 1 cup heavy whipping cream
Ingredients for the Glaze:
- 4 oz. semisweet chocolate
- ¼ cup light corn syrup
- ½ cup heavy whipping cream
Directions:
- Make the cake: Preheat oven to 350 F. Line the inside of a 9-inch springform pan with nonstick foil and wrap a piece of foil around the outside too.
- Heat butter and chocolate in the microwave until melted. Whisk till smooth. Whisk in the eggs and sugar. Add vanilla and pour into the prepared pan.
- Place the pan in a larger roasting pan and fill the larger pan with hot water to come about halfway up the sides of the pan. Bake for 40 to 45 minutes and remove from the oven, allowing the cake to cool in the water bath.
- Once cool, place the cake pan in the freezer.
- Make the mousse: Melt butter and chocolate in the microwave. Whisk till smooth.
- Whisk yolks, sugar and vanilla together.
- Whisk the yolk mixture into the hot chocolate mixture carefully.
- Using a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
- In the mixer, beat the cream to soft peaks and fold it into the mousse.
- Spread mousse over the cold cake and return to the freezer for an hour.
- Make the Glaze: Microwave corn syrup and cream just till hot. Add chocolate. Let sit for one minute and then whisk smooth. Let sit an additional 30 minutes to thicken.
- Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve.
- Keep frozen. Let the cake warm up at room temperature for a couple of minutes before slicing and serving.
