Double Chocolate Mousse Cake
This flourless chocolate cake is extremely rich and moist Save this recipe for special occasions
This flourless chocolate cake is extremely rich and moist Save this recipe for special occasions
- Carbohydrate 15.3919760751289 g
- Cholesterol 858.108605585755 mg
- Fat 72.0581237420681 g
- Fiber 1.12578595719758 g
- Protein 23.9194399838458 g
- Saturated Fat 39.9178087510365 g
- Serving Size 1 1 Serving (313g)
- Sodium 497.97672253914 mg
- Sugar 14.2661901179313 g
- Trans Fat 6.22013304270352 g
- Calories 789 calories
Step-by-step
- Preheat oven to 350 degrees.
- Grease a 10" spring form pan, seal outside with aluminum foil.
- In a 3 quart sauce pan over low heat, combine the first 6 ingredients to just melted, stirring until the chocolate mixture is silky smooth.
- In a large bowl, beat eggs slightly. Beat chocolate mixture into the eggs and blend well.
- Pour the batter into the spring form pan. Place pan within a roasting pan with 1" boiling water bath.
- Bake 45 to 55 minutes. until toothpick inserted into cake 2" from the edge comes out clean.
- Cool completely on a rack. Then refrigerate for at least 1 hour before glazing.
- Heat chocolate in double boiler with butter, stirring frquently until melted and smooth. Remove from heat; beat in milk and corn syrup.
- Pour glaze onto cake and use broad flat knife to push towards edges so chocolate flows down the sides (do not spread around the sides, let it flow off
- Refrigerate until 1 hour before serving. Place flowers on top and serve.
Hidden Ratios
The ingredient metrics fail to show how high fat loads behave under direct heat. Flourless cakes rely exclusively on emulsified dairy fats and eggs for structure rather than gluten matrices. When melting sixteen ounces of semi-sweet chocolate alongside a full pound of butter, keep the saucepan flame at the lowest possible setting to prevent the cocoa solids from seizing.
Water Bath Mechanics
Baking this batter inside a roasting pan filled with one inch of boiling water surrounds the springform pan with gentle, indirect heat that prevents the outer edges from overcooking before the center sets. Seal the exterior of the ten-inch pan securely with heavy-duty aluminum foil to stop water from seeping through the seams.
Testing Doneness
Assess doneness visually by checking whether a wooden toothpick inserted two inches from the edge emerges clean while the absolute center still retains a slight, custard-like jiggle. Chill the baked structure for a full hour before applying the gloss to ensure the surface temperature is low enough to grab the poured glaze.
