Chocolate-Silk Mousse Cake

Directions

Preheat oven to 425 degrees F. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper.

Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside.

In 3-qt saucepan, combine cut-up chocolate and butter.

Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth.

Remove from heat; cool 15 minutes.

Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.

Transfer to large bowl.

Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes.

Beat in flour. Spoon about one fourth egg mixture into cooled chocolate.

Fold chocolate back into remaining egg mixture.

Pour into prepared pan. Place pan in deep roasting pan.

Fill with enough hot water to come 2/3rds of the way up the side of springform pan.

Bake 15 minutes (mixture will still be soft in center).

Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula.

Glaze.