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MILK CHOCOLATE MOUSSE CAKE




Source of Recipe


lyndaloo at rc


List of Ingredients




3/4 c water
1/4 c sugar
8 Tbsp unsalted butter (1 stick)
One 18 oz milk chocolate bar, cut into 1/4" pieces
7 large eggs
2 Tbsp dark rum
1 Tbsp grated orange zest

Recipe



Prepare one 2-inch deep, 8-inch round cake pan - butter and line bottom with buttered parchment or wax paper. Preheat oven to 325 degrees. In a medium saucepan, bring water and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the butter and cook, stirring occasionally until the butter is melted. Remove the pan form the heat, add the chocolate and swirl the pan until the chocolate is entirely submerged. Let stand for 2 minutes to melt the chocolate. Meanwhile, in a large mixing bowl, whisk the eggs with the rum and orange zest.

Whisk the chocolate mixture until smooth, then whisk it into the egg mixture. Pour batter into the prepared pan and place the cake pan into a large baking or roasting pan. Pour about 1 inch warm water into that larger pan. Bake for about 1 hour or until the cake is well risen and firm in the center. Remove the pans from the oven and carefully lift the cake pan out of the larger pan. Cool the cake in the pan on a rack, wrap the cake, in the pan, and refrigerate. To unmold the cake, set the pan over low heat for a few seconds. Run a paring knife around the sides of the pan to loosen the cake. Invert the cake onto a platter. Sprinkle the cake with chocolate shavings.

Storage: Store loosely covered at cool room temperature for up to 6 hours; wrap and refrigerate leftovers. For longer storage, leave the cake in the pan, wrap and refrigerate for up to 1 week or freeze for up to 1 month.