- 1 cup (2 sticks) unsalted butter
- 12 oz premium-quality bittersweet chocolate, chopped into small pieces
- 6 large eggs
- 1 cup sugar
- 1 Tbsp vanilla extract
- 2 Tbsp dark rum, or a liqueur of your choice, such as Kahlua or Grand Marnier (optional)
Milk Chocolate Mousse:
- 1/4 cup unsalted butter
- 10 oz premium quality milk chocolate
- 3 large eggs, separated
- 3 Tbsp sugar
- 1 Tbsp vanilla extract
- 1 cup chilled heavy whipping cream
Dark Chocolate Glaze:
- 4 oz premium quality bittersweet chocolate, chopped into small pieces
- 1/4 cup light corn syrup
- 1/2 cup heavy whipping cream
- 1 1/2 tsp vanilla extract
- Raspberries or fruit of choice for garnish (optional)
For the Cake:
- Preheat the oven to 350°F. Line the bottom of a 9-inch cake or springform pan with parchment paper and coat evenly with cooking spray.
- Melt the butter and chocolate in a metal bowl set over a medium saucepan with 2 inches of simmering water, stirring until smooth. Alternatively, you can melt them in the microwave in 30 second increments, stirring until smooth.
- Remove the bowl and set aside.
- In another large bowl, whisk the eggs and sugar and add the chocolate mixture a little at a time until fully incorporated.
- Stir in the vanilla and rum.
- Place your cake pan in a larger roasting or deep baking pan.
- Pour the mixture into the cake pan and fill the roasting pan with enough hot water to come about two-thirds of the way up the cake pan.
- Bake for 35 to 40 minutes until firm. It will rise during baking and settle as it cools down. Cool the cake completely on a rack.
For the Mousse:
- Melt the butter in a metal bowl set over a saucepan of simmering water.
- Add the milk chocolate slowly, making sure not to over mix. Alternatively, you can melt them in a microwave stirring every 10 seconds until smooth.
- Set the mixture aside to cool.
- With a hand mixer or whisk, beat the egg yolks and sugar until smooth.
- Add the vanilla and then combine with the chocolate mixture.
- In another bowl, beat the egg whites on high speed until shiny, stiff peaks form. Gently fold the egg whites into the chocolate mixture one-third at a time to keep it light and fluffy.
- Next, in a clean bowl, whip the cream on high just until peaks start to form.
- Gently fold the cream into the chocolate mixture.
- Spread the mousse over the cake, filling the pan to the top. Cover and freeze for 6 hours to overnight.
- At this point the cake can be kept in the freezer for 3 weeks.
For the Glaze:
- Place the chocolate in a medium mixing bowl.
- In a saucepan, bring the corn syrup, cream and vanilla to a boil.
- Immediately pour this over the chocolate and whisk until smooth. Do not refrigerate as it will harden. It pours best at room temperature. Add cream 1 Tbsp at a time if it is too thick.
- Remove the cake from the freezer and dip the bottom of the pan in hot water to loosen. Use a knife to separate the edges if needed.
- Invert it onto a plate, then invert again onto a serving plate so that the mousse is on top.
- Pour the glaze on top and gently spread with a knife or spatula to drip over the sides. Garnish with fruit.
- Put it in the fridge for 1 hour for the glaze to set, then cover with plastic wrap and freeze it until ready to serve.
- If left at room temperature, it will begin to melt, so this is best served straight from the freezer.
Fully assembled, it can be stored in the freezer for up to 3 months.