Chocolate Ganache Mousse Cake

Submitted by Nadia Melkowits

"This is one of my favorite cakes, It is rich and decadent and super easy to make. For the crust you can substitute with a cake layer instead by using :1/2 cup all-purpose flour 1/2 cup sugar 1/4 cup cocoa powder 1/2 teaspoon baking powder pinch of salt 1/2 cup yogurt 2 Tbs vegetable oil 1 egg *Tip: To easily cut cake, leave cake in springform pan; use hot dry knife to cut through top layer."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 piece
• Serves: 12

ingredients

• CRUST

• 1 1⁄2 cups chocolate cookies, crumbs*
• 6 tablespoons unsalted butter, melted

• Mousse

• 1 lb semisweet chocolate, chopped
• 2 tablespoons heavy whipping cream
• 6 tablespoons unsalted butter, softened
• 1⁄4 cup rum
• 6 egg yolks
• 1⁄2 cup granulated sugar
• 1 1⁄2 cups heavy whipping cream

• TOPPING

• 6 ounces semisweet chocolate, chopped
• 3⁄4 cup whipping cream

directions

1. Heat oven to 375°F In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set.
2. Make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Spread over crust. Refrigerate.
3. Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75°F.). Spoon over mousse.Cover and refrigerate until set, at least 8 hours or overnight.