This rich chocolate mousse cake is made with chocolate ganache, which includes finely chopped bittersweet chocolate.

Martha Stewart Living, December 2001


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Line a 10-by-4 1/2-by-3-inch loaf pan with plastic; let excess hang over sides of pan. Line pan with chocolate genoise: Cut one 9-by-4-inch rectangle to fit bottom and two 9-by-3-inch rectangles to fit sides of loaf. Cut four 2 1/4-by-4 1/2-inch pieces; use two to fit each end of the loaf; set other two aside. Cut another 10 1/2-by-5-inch rectangle to fit top; set aside.

  • Place chocolate in a large heat-proof bowl or the top of a double boiler set over a pan of barely simmering water; heat until melted. Set aside.

  • Combine yolks and sugar in a medium bowl; whisk until pale yellow. Add flour and cornstarch; whisk to combine. Place milk in a small saucepan; bring to a boil.

  • Gradually pour milk into yolk mixture, whisking constantly. Return mixture to pan; set over medium-low heat. Cook, whisking constantly, just until mixture comes to a boil. Remove from heat; immediately pass through a fine sieve into melted chocolate. Use a rubber spatula to combine; set aside to cool. When almost cool, whip the heavy cream to soft peaks, and fold into the chocolate mixture.

  • Spoon chocolate mousse into the prepared loaf, and top with the reserved genoise. Wrap the excess plastic over the loaf, and place in the freezer overnight.

  • Unmold cake onto a wire rack set over a rimmed baking sheet. Pour ganache over cake, coating completely. Allow ganache to set for about 10 minutes. Scrape excess ganache from baking sheet back into the bowl. Pour a second coating of ganache over cake. If ganache gets too thick, it can be rewarmed slightly over simmering water. Transfer cake to a serving platter; refrigerate for 1 hour or until ready to serve. Garnish with edible roses and rose petals just before serving. Thinly slice with a serrated knife. Serve with creme anglaise.