Frozen Chocolate Mousse Layer Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 9 Egg, large

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 22 oz Bittersweet chocolate
  • 4 oz Chocolate, semisweet
  • 1 3/16 cup Sugar
  • 2 tbsp Vanilla

• Dairy

  • 2 sticks Butter
  • 4 tbsp Butter
  • 1 1/2 cup Double creme

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 2 sticks (1 cup) butter
• 12 oz bittersweet chocolate, chopped
• 6 large eggs
• 1 cup sugar
• 1 Tbsp vanilla extract
• 4 Tbsp (1/4 cup) butter
• 10 oz semi-sweet chocolate
• 3 large eggs, separated
• 3 Tbsp sugar
• 1 Tbsp vanilla extract
• 1 cup heavy whipping cream
• 4 oz semisweet chocolate
• ¼ cup light corn syrup
• ½ cup heavy whipping cream

Directions

• Preheat oven to 350.
• Line inside of 9-inch sprinform pan with nonstick foil and wrap a piece of foil around outside, too.
• Heat butter and chocolate in the microwave until melted.
• Whisk in the eggs and sugar.
• Add vanilla.
• Pour into the pan.
• Place the pan in a larger roasting pan & fill the larger pan with hot water to come up the sides of the pan. This is your waterbath.
• Bake 40-45 minutes and remove from oven, allowing cake to cool in the waterbath.
• Once cool, place cake pan in freezer.
• Melt butter and chocolate in the microwave.
• Whisk yolks, sugar and vanilla together.
• Whisk yolk mixture into hot butter/chocolate mixture carefully.
• Using a mixer, beat the whites to stiff peaks.
• Fold whites into the chocolate.
• In the mixer, beat the cream to soft peaks and fold it into the mousse.
• Spread mousse over the cold cake and return to freezer for an hour.
• Microwave corn syrup and cream just to a boil.
• Add chocolate.
• Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen!