Easy chocolate mousse cake

12 servings

Ingredients

Quantity Ingredient
¾ pounds (3 sticks) unsalted butter
2⅔ cup (16 oz) semisweet chocolate chips
1 cup Milk
7 eaches Egg yolks
Whipped heavy cream for topping

Directions

Melt the butter over low heat and allow it to cool to room temperature. Preheat the oven to 350 degrees. Cut a round of waxed paper to fit the bottom

of a 9

inch springform pan. Butter the sides of the pan and one side of the waxed paper. Place the paper in the pan, butter side up.

In a saucepan over very low heat, heat the chocolate and milk, stirring constantly, just until the chocolate is melted. You will note that at every

step the batter for this cake smells better than it did at the last one. Pour

the mixture into the large bowl of an electric mixer.

Beat on low speed, just to smooth out any bitzy lumps of chocolate.

With the

mixer running at low speed, add about a seventh of the melted butter (a shy ¼ cup) and beat at low speed unly until the butter is fully absorbed. Then

addan egg yolk and beat, at low speed, just until the mixture has fully absorbedit.

Don't raise the speed of the mixer, because we don't want to beat in any air.

It's not supposed to be a fluffy cake, it's supposed to be a fudgy lump of goo. (actually, it's not 'goo' at this point...the batter is thin and pourable

when you're done mixing. rather like very dark chocolate milk. mgc) Continue to alternate additions of butter and egg yolk until all are used up,

scraping the bowl with a ribber spatula and beating after each addition only

until incorporated. When the mixture is smooth, pour it into the prepared pan.

Set the pan on a cookie sheet (despite my wonderful improvement it still might weep a bit). Put the whole thing in the oven (not near the top). Bake for 25 minutes. It will be soupy in the middle and look like a mistake,

but unless you forgot to turn the oven on, it is done. The cake will not have

risen so as you'd notice.

Allow it to cool on a rack, then refrigerate a few hours, until firm.

It may

be kept refrigerated a day or two.

(better to refrigerate overnite or at least all day...I baked it midafternoon,

and several hours later it was still not quite chilled enough. mgc) When ready to serve, cut around the side of the pan with a small, sharp knife

and release and remove the side of the pan. Cover the dessert with a flat plate and invert.

Carefully (it takes a bit of doing) pry up and remove the bottom of the pan and the waxed paper.

Decorate with whipped cream. (I like to make a simple lattice pattern that lets the dark, dark chocolate show through.) Serves 12.

(I put a little tad of raspberry sauce under each slice...very very nice indeed.... btw, where/when did people start putting sauces UNDER instead of

on

top of desserts? mgc)

Submitted By MARGE CLARK On 11-12-95

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