Chocolate Mint Decadence

This phenomenal recipe is from Bon Appetit. It is ultra rich, lightly minted, and super chocolaty. Though it is a tricky and time consuming recipe, it is well worth every ounce of effort.


Cake

Nonstick vegetable oil spray
13 oz. semisweet chocolate, chopped
1 c. plus 3 T. unsalted butter

*1 c. sugar
1/3 c. water

6 large eggs, room temperature
1/4 c. sugar

Preheat oven to 350 degrees. Spray 9 in diameter springform pan with 2 3/4 in high sides with nonstick vegetable oil spray. Line bottom with parchment. On outside of pan, wrap foil around bottom and up sides of pan. Melt chocolate with butter in heavy large saucepan over very low heat, stirring until smooth. Remove from heat.
Cook 1 c. plus 3 T. sugar and 1/3 c. water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Whisk sugar syrup into chocolate mixture. Cool until just warm, about 15 min.
Using electric mixer, beat eggs and 1/4 c. sugar in large bowl until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 min. Add warm chocolate mixture to egg mixture and beat until thoroughly incorporated. Pour batter into prepared pan. Place cake pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of cake pan. Bake until cake looks dry on top and feels firm near center, about 45 minutes. Remove cake from water. cool completely in pan on rack (cake will fall slightly). Peel off foil.

Ganache

18 oz semisweet chocolate, chopped
1 1/2 c. whipping cream
*3/4 c. raspberries or quartered hulled strawberries (I leave out the berries)

*Mix with whisk gently just till smooth.
Melt chocolate with cream in heavy medium saucepan over medium-low heat, stirring until smooth. Let stand until just cool, about 20 min.
Transfer 1 c. ganache to bowl and reserve to pipe around edge of cake. Pour 1 c. ganache from saucepan over cake in pan. sprinkle 3/4 c. berries over ganache. Refrigerate cake 1 hr. Reserve ganache remaining in saucepan for web design and cake sides.
*Refrigerate ganache to set. Pour on 1/8" on top ganache.

Mousse

1 lb imported white chocolate, *chopped very fine
1/2 t. unflavored gelatin
7 T. whipping cream
1/4 t. peppermint extract ( I use mint, not peppermint)
1 1/3 c. chilled whipping cream (divided)

*Dissolve gelatin in 7 T. cream, use spoon to see if gelatin has dissolved. *Melt chocolate with some whipping cream, about 1/3 c. Add extract to this cream.
Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Sprinkle gelatin over 7 tablespoons cream in heavy small saucepan. Let stand 10 min. to soften. Cook over low heat until gelatin dissolves, stirring constantly. *Whisk cream/extract mixture into melted chocolate. Transfer to large bowl. Let stand until cool but not set, about 5 min.
*Use Cuisnart fitted with metal blade or plastic blade, beat *1 c. chilled cream in medium bowl *till it forms soft peaks. *Add chocolate mixture and blend for approximately 2 seconds more. Pour mousse atop ganache (and berries if used) in cake pan. Shake pan gently to settle mousse.
*DO NOT overbeat the cream. Reserve some mousse in a ramekin to see how it will set.

Garnish

Fresh mint sprigs
Raspberries or strawberries

If necessary, whisk remaining ganache in saucepan over low heat until soft enough to pipe. Spoon 1/4 c. ganache into parchment cone. cut tip of cone. Starting at center of cake, pipe ganache in a spiral atop mousse, spacing coils 1/2" apart and continuing to edge of pan. Starting at center, draw tip of knife through spiral to edge of pan. Move knife 1 1/2" around pan sides, then draw tip of knife through spiral from edge of pan to center. Repeat, moving around pan to form web design, spacing evenly and alternating direction of strokes. Chill until mousse sets, 2 hours.
Run small sharp knife around pan sides to loosen cake. Release pan sides from cake. If necessary, stir remaining ganache in saucepan over low heat until just thick enough to spread. Carefully spread ganache in thin coating over sides of cake and mousse, covering completely. Spoon reserved 1 c. ganache in bowl into pastry bag fitted with star tip. Pipe decorative border around edge of cake. (Can be prepared 1 day ahead. Cover and refrigerate.)
Arrange mint sprigs around top edge of cake. Garnish platter with raspberries or strawberries.

Compliments: Bon Appetit, changes by Michelle Williamsen