Double Chocolate Mousse Cake

The Record’s “Recipe of the Week”:
Double Chocolate Mousse Cake by Elizabeth Lovis

CAKE:
Two 8 oz. pkgs. semisweet chocolate squares
2 cups butter
1 cup sugar
1 cup half & half
1 T. vanilla
1/2 tsp. salt
8 large eggs

CHOCOLATE GLAZE:
1 cup semisweet chocolate pieces
2 T. butter
3 T. milk
2 T. white corn syrup

Early in the day or a day ahead: Preheat the oven to 350°. Grease a 10x3 springform pan.

For the cake: In a 3-qt. saucepan over low heat combine the chocolate, butter, sugar, half & half, vanilla, and salt. Stir constantly until the chocolate melts and the mixture is smooth.

In a large bowl, beat the eggs slightly. Beat the chocolate mixture into the eggs. Pour into the prepared springform pan. Bake at 350° for 45 minutes or until a toothpick inserted 2 inches from the edge comes out clean. Cool cake completely on a wire rack. Remove the sides of the pan and refrigerate the cake until well chilled.

For the glaze: In a 2-qt. saucepan over low heat, combine the chocolate and butter, stirring until the mixture is smooth. Remove the pan from the heat and beat in the milk and corn syrup.

Spread the warm glaze over the top and down the sides of the cake. Refrigerate if not serving right away.