8 oz. semisweet chocolate
3 oz. unsweetended chocolate
1 cup (2 sticks) unsalted butter
5 large eggs, sepparated
1/2 cup rum
1 teaspoon vanilla extract
1/3 cup plus 1 teaspoon sugar
1 3/4 cups heavy (whipping) cream, chilled
1 oz. dark chocolate for shaving
1. preheat oven to 350 oF. line the bottom of a 9-inch springform pan with a parchment or waxed paper circle.
2. melt both chocolates (note. this does not include the dark chcocolate), and the butter inn the top of a double boiler placed over simmering water (note. for the double boiler, you can use a thin metal pot over a pot of simmering water).
3. transfer the chocolate mixture to a large mixing bowl and allow it to cool to room temperature.
4. add egg yolks, rum, and vanilla to the chocolate mixture and whisk briskly until blended, 5 seconds.
5. beat the egg whites in a medium size bowl with an electric mixer on medium-high speed until frothy, about 30 seconds. Gradually ### 1/3 cup sugar and continue beating just until the peaks are stiff but not dry, about 1 minute more.
6. add one-thrid of the egg whites to the chocolate mixture and whisk gently to lighten this batter. add the rest of the egg whites and whisk until blended.
7. to form the cake base, spread one-thrid of the chocolate mixture evenly in the prepared pan with a rubber spatula. refrigerate the rest immediatly.
8. bake the base until it rises and drops, 18-20 minutes. cool it in the pan in the refrigerator, 15 minutes.
9. meanwhile whip 1 cup of the cream until stiff in a medium-size mixer bowl with an electric mixer on medium-high speed. fold the cream into the remaining chocolate mixture using a rubber spatula.
10. scoop the chocolate mixture onto the cooled base and smooth the surface with a spatula. stretch a piece of plastic wrap over the top of the pan and place the cake ionto the freezer overnight.
11. the next morning run a frosting spatula around the sides of the springform pan and remove the side.
12. place a large plate upside down on the tyop of the cake and flip the cake onto the plate. remove the bottom of the pan and the paper. then flip the cake right side up onto a second large plate.
13. beat the remaining 3/4 cup of cream with 1 teaspoon sugar in the mixing bowl with an electric mixer on medium-high speed until stiff peaks are formed.
14. spread half the whipped cream gently over the top of the mousse cake.
15. place the remaining whipped cream ina pastry bag fitted with a decrotive tip and pipe rosettes over the top edge of the cake.
16. shave the dark chocolate over the top of the dake and refrigerate it for 8 hours (note. having a flash-freeze freezer cuts this time down to two hours).
17. remove the cake from the refrigerator 1 hour before serving.
yeilds 16 servings.
