Serious Eats: Recipes

Chocolate Mousse Cake

[Photograph: Yvonne Ruperti]

Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this

Notes: For the chocolate curls, I find that semi-sweet chocolate, or even a lesser quality chocolate, is the easiest to work with. This cake is easiest if made over the course of 2 days. Bake the cake and fill with mousse the first day; cover with ganache the second. Chocolate curls can be made ahead and kept wrapped and stored in a cool, dry, place. If chocolate is not forming nice curls, simply make large shards to decorate cake. Allow cake to warm up slightly at room temperature before serving for the creamiest texture and best chocolate flavor.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

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