Double-Chocolate Mousse Cake Recipe

Two 8-oz. packages semisweet chocolate (16–1oz. squares)
2 cups butter (4 sticks)
1 cup sugar
1 cup half-and-half or light cream
1 Tbl. vanilla extract
½ tsp. salt
8 large eggs
Chocolate Glaze (see recipe below)
1 cup heavy or whipping cream
Candied violet for garnish

1. Preheat oven to 350°. Grease 10” springform pan.
2. In heavy 3-qt. saucepan over low heat, heat semisweet chocolate butter, sugar, half-and-half, vanilla extract, and salt, stirring frequently, until chocolate melts and mixture is smooth.
3. In large bowl, with wire whisk or fork, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended.
4. Pour batter into springform pan so that it spreads evenly.
5. Bake 45 minutes or until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely in pan on wire rack.
6. When cake is cool, carefully remove side of pan; wrap cake, still on pan bottom, in plastic wrap and refrigerate until well chilled, at least 6 hours.
7. Prepare Chocolate Glaze.
8. Unwrap cake; remove from pan bottom. Line cane plate with waxed-paper strips. Place cake on plate and spread with warm glaze. Discard waxed paper.
9. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Spoon whipped cream into decorating bag with medium star tube and pipe cream around top edge of cake. Refrigerate cake if not serving right away.
**If you have candied violet (they probably have them at Michael’s or Hobby Lobby), add them to sporadically to the top of whipped cream.

Chocolate Glaze:
In heavy 2 qt. saucepan over low heat, heat 6 oz. of semisweet chocolate pieces (1 cup) and 2 tbl. butter, stirring frequently, until melted and smooth. Remove pan from heat; beat in 3 tbl. milk and 2 tbl. light corn syrup.