Double Chocolate Mousse Cake

What better way to start my blog than with a scrumptious dessert. It goes really well with ice cream and can be stored in the freezer if you are unlike me and can restrain yourself and your family and friends from eating it all at once.

Ingredients

450g Milk Chocolate, broken into pieces

450g Unsalted Butter, cut into small cubes

200g Caster Sugar

250ml Thickened cream

8 Eggs

1. Preheat oven to 180°C
2. Grease 23cm springform cake tin
3. In a heavy saucepan over a low heat or in a metal bowl over a saucepan of boiling water, heat Chocolate, Butter, Sugar, and Cream. Stirring frequently until Chocolate melts and mixture is smooth
4. In a large bowl, lightly beat eggs 
5. Slowly beat warm Chocolate mixture into eggs until blended
6. Pour mixture into cake tin
7. Bake for 45 min or until a skewer/knife can be inserted into cake and comes out clean
8. When cake is cooled carefully remove side of cake tin and wrap tightly with baking paper
9. Place in fridge for at least 6 hours but preferably overnight

Prepare Chocolate Glaze

Ingredients 

175g Dark Chocolate, broken into small pieces

30g Unsalted Butter

3 Tbs Milk

2 Tbs Golden Syrup

1. In a heavy saucepan over a low heat or in a metal bowl over a saucepan of boiling water, heat Chocolate and Butter. Stirring frequently until Chocolate is melted and smooth. 
2. Remove from heat
3. Beat in 3 tablespoons of Milk and 3 tablespoons of Golden Syrup until mixed through completely 
4. Spread warm glaze evenly over cake and around the sides
5. Place in fridge until ready to serve