If there is anything more delicious than a chocolate mousse cake, it is
a double chocolate mousse cake. This cake is not hard to make, but you
will want to start it early in the day to allow time to follow through
on all the steps. You should be pleasantly surprised at the chocolate
and maple syrup topping. Soooo good.
Delicious Double Chocolate Mousse Cake
450 g of semisweet chocolate (16 ounces)
1 cup of cream
1 cup of white sugar
2 cups of butter
1/2 teaspoon of salt
1 tablespoons of vanilla extract
8 large eggs, room temperature
1 cup of heavy whipping cream (not whipped cream)
Butter a 25 c springform pan (10 inches). Add the chocolate, the
cream, sugar, butter, salt and vanilla to a medium mixing bowl and heat
slowly in a microwave, stirring often until the chocolate is melted and
the mixture is smoothly blended.
Beat the eggs lightly in a larger mixing bowl, then beat in the
chocolate mixture with them. Pour the mixture from the bowl into the
prepared springform pan.
In large mixing bowl beat the room temperature eggs lightly. Beat the
chocolate mixture into eggs and pour that mixture into a springform pan.
Place in a 180 degree C (350 degree C) preheated oven and bake 45
minutes. A cake tester inserted between the edges and the center should
come out mostly clean. Remove the pan from the oven and place it on a
rack to cool.
After the chocolate mousse cake has completely cooled, release the sides
of pan and use plastic wrap to completely wrap the cake. Place in the
refrigerator for about 6 to 8 hours.
When it is getting near time to remove the cake you can start preparing
the chocolate topping.
Ingredients for the chocolate and maple syrup topping:
170 g of semisweet chocolate (6 ounces)
2 tablespoons of butter
3 tablespoons of whole milk
2 tablespoons of maple syrup (real beats imitation any day)
Break the chocolate into pieces and place into a medium mixing bowl
along with the butter. Heat them in a microwave or over hot water. Stir
often until the chocolate and the butter are melted and you have a
smooth mixture. Remove from the microwave or heat and beat the whole
milk and the maple syrup into the mixture making sure everything blends
uniformly.
Cover the chocolate mousse cake with the chocolate topping making sure
to cover the top and the sides.
In a small mixing bowl, beat the heavy whipping cream until it forms
stiff peaks. Gently pipe or spread the beaten heavy whipping cream
around the edge of the cake. Serve the double chocolate mousse cake at
room temperature.
