in day or day ahead: Preheat oven to 350
degrees. Grease 10×3 inch springform pan.
In 3-quart microwave-safe bowl, heat
chocolate, butter, sugar, half and half,
vanilla and salt until chocolate melts and
mixture is smooth, stirring regularly.
large bowl beat eggs slightly. Beat
chocolate mixture into eggs; pour into
springform pan. Cover bottom of pan with
foil to prevent leakage.
mousse cake 45 minutes or until toothpick
inserted 2 inches from edge comes out
clean. Cool cake completely on rack. When
cool, remove sides of pan. Wrap cake in
plastic wrap and refrigerate at least 6
Chocolate Glaze. Spread warm glaze over
top and down sides of cake. In small bowl,
beat cream until stiff peaks form. Pipe
cream around edge. Garnish with candy
violets. Makes 16 servings.
oz. semi-sweet chocolate
2 tbsp. butter
3 tbsp. milk
2 tbsp. white corn syrup
2-quart microwave-safe bowl, heat
chocolate pieces (1 cup) and butter until
chocolate melts and mixture is smooth.
Remove pan from heat and beat in milk and
corn syrup. Serve cake at room