Chocolate-silk Mousse Cake

16 oz Semi-sweet Chocolate *
10 tb Unsalted Butter
4 ea Large Eggs
1 tb Sugar
1 tb Unbleached Flour
1 tb Real Vanilla Extract

* There should be 16 squares of semi-sweet chocolate and they
should ———————
————– ~– One to Three Days In Advance: Preheat oven to 425
degrees F. Butter bottom and sides of an 8-inch springform pan. Line
bottom with parchment or waxed paper. Using heavy-duty aluminum
foil, wrap foil under and up outside of spring form pan to prevent
leaks; set aside. In 3-qt saucepan, combine cut-up chocolate and
butter. Cook over low heat, stirring often, until chocolate and
butter melt and mixture is smooth. Remove from heat; cool 15 minutes.
Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling,
water, until eggs are lukewarm and foamy and sugar is dissolved.
Transfer to large bowl. Beat egg mixture at high speed until very
thick and pale yellow–about 8 minutes. Beat in flour. Spoon about
one fourth egg mixture into cooled chocolate. Fold chocolate back
into remaining egg mixture. Pour into prepared pan. Place pan in
deep roasting pan. Fill with enough hot water to come 2/3rds of the
way up the side of springform pan. Bake 15 minutes (mixture will
still be soft in center). Place cake on wire rack; remove foil;
carefully loosen edge of cake with a sharp knife or metal spatula.
DO NOT remove side of springform pan. Cool at room temperature 1
hour. Refrigerate overnight or up to 3 days. On day of serving
prepare glaze: In small saucepan, combine heavy cream and chocolate.
Cook over low heat, stirring often, until chocolate melts and mixture
is smooth. Chill until thick enough to spread but still pourable–20
minutes. Loosen cake and remove sides of springform pan. Invert cake
onto serving plate. Carefully remove bottom of springform pan and
parchment paper. Spread some of the glaze on side of cake. Pour
remaining glaze on top, spreading with a spatula to form a smooth
surface. Let cake stand at room temperature about 30 minutes to set
glaze before decorating with white candy roses.
~-Info-
ingredients, rather than the Margarine and chemical Vanilla
extract.

Yields
12 Servings