Table of Contents
Directions 1 Make the Cake: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease with cooking spray. … 2 Make the Mousse: Heat 1 cup cream over medium-high until just beginning to steam. Remove from heat. … 3 Make Ganache: Heat cream in a saucepan until just beginning to steam. … More items…
Even though most chocolate mousse cakes are usually made of one thick layer of mousse with a very thin layer of crust, we’re firm believers that a rich mousse is best balanced with something more substantial than a negligible amount of crust.
Mousse:In a large bowl, melt together cream and chocolate in a microwave (start with 1 minute on high, then do 30 second intervals until melted, stirring each time). Place in the refrigerator until completely chilled (the cream won’t whip unless it is very cold! Be patient). In a small bowl, sprinkle gelatin over cold water and let sit 1 minute.
Mix cream cheese with sugar until smooth. Add condensed milk, eggs, cream, flour, vanilla, and salt. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the mixing bowl. Remove 1/3 of batter and mix it with the white chocolate.
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