This chocolate number started with a flourless chocolate cake base, topped by an incredibly rich and creamy mousse and iced with a glossy ganache.
Frozen desserts are perfect for gifting as they don’t need to be eaten right away and are terrific for unexpected company or those pesty cravings!
Ingredients
FLOURLESS CAKE:
2 sticks (1 cup) butter
12 ounces semisweet chocolate, chopped
6 large eggs
1 cup sugar
1 tablespoon vanilla
MOUSSE:
4 tablespoons (1/4 cup) butter
10 ounces semisweet chocolate
3 large eggs, separated (pasteurized eggs preferred)*
3 tablespoons sugar
1 tablespoon vanilla
1 cup heavy whipping cream
GLAZE:
4 ounces semisweet chocolate
1/4 cup light corn syrup
1/2 cup heavy whipping cream
Instructions
Make the cake:
- Preheat oven to 350º.
- Line inside of 9-inch springform pan with nonstick foil and wrap a piece of foil around 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 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 40-45 minutes and remove from oven, allowing cake to cool in the water bath.
- Once cool, place cake pan in freezer.
Make the mousse:
- Melt butter and chocolate in the microwave. Whisk till smooth.
- Whisk yolks, sugar and vanilla together.
- Whisk yolk mixture into hot chocolate mixture carefully.
- Using a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
- .........
- ................