Double decadence chocolate cake

Prep time: 1 hour, 10 minutes

Cook time: 30 minutes

Serves 12

Irene Wakabayashi of Elk Grove and Suzanne Munoz of Orangevale miss the chocolate decadence cake that used to be sold at Raley's and Bel Air markets. Wakabayashi says it's the best melt-in-your-mouth chocolate decadence cake she has ever eaten. They were hoping for the recipe.

We haven't received Raley's and Bel Air's recipe, but Janice Henderson of Elverta created this recipe, which she says tastes a lot like the cake sold at the markets. She says it's a lot of work, but well worth it.

If you want to make brownies only, just prepare them using the bittersweet chocolate brownies ingredients and instructions and an 8-inch square baking pan.

Note: The prep time does not include the overnight chill time for the brownie-chocolate mousse cake portion of the recipe or the 15-minute chill time for the bowl and beaters used in making the whipped cream.

You may make your own whipped cream or use the recipe Henderson provided, however, her recipe will make more than you need.

INGREDIENTS

Bittersweet chocolate brownies:

8 ounces of 70 percent bittersweet chocolate, chopped

6 tablespoons unsalted butter, cut up

3 eggs

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup plus 1 tablespoon all-purpose flour

Chocolate mousse cake:

9 ounces bittersweet or semisweet chocolate, chopped (not more than 62 percent cacao content)

1/2 cup unsalted butter, cut up

4 eggs

1/4 cup sugar

1/4 cup water

Stabilized whipped cream:

1/4 cup powdered sugar

2 teaspoons cornstarch

1 pint cold whipping cream, divided use

1 teaspoon vanilla extract

INSTRUCTIONS

For the bittersweet chocolate brownies:

Preheat oven to 350 degrees. Grease and flour an 8½-inch springform pan. Melt 8 ounces chocolate and butter in medium, heat-proof bowl set over a saucepan filled with 1 inch of almost-simmering water. The bowl should not touch water. Stir frequently until almost melted. Remove from heat; stir until melted.

Beat eggs, sugar, vanilla and salt in medium bowl at high speed for 2 minutes or until thick and light-colored. At low speed, beat the melted chocolate until combined. Fold in flour.

Spoon batter into prepared pan. Bake 25 to 30 minutes or until edges are puffed and slightly cracked and toothpick inserted 2 inches from edge comes out with a few moist crumbs attached. Cool completely on wire rack. Center will sink slightly.

For the chocolate mousse cake:

Melt 9 ounces chocolate and butter in large, heat-proof bowl set over a saucepan filled with 1 inch of almost-simmering water. The bowl should not touch water. Stir frequently until almost melted. Remove from heat; stir until melted.

Whisk eggs and 1/4 cup sugar in a large, heat-proof bowl until well-blended. Whisk in 1/4 cup water. Place bowl in a skillet of barely simmering water; whisk constantly until mixture reaches 160 degrees, 2 to 4 minutes. Remove bowl. Beat egg mixture at high speed 3 to 4 minutes or until it resembles softly whipped cream. Fold one-fourth of the mixture into chocolate. Fold in half of the remaining mixture until nearly blended. Fold in remaining mixture just until blended. Spread mousse over cooled brownie base. Refrigerate overnight or until firm.

For the stabilized whipped cream:

Refrigerate the mixing bowl and beaters for at least 15 minutes. In a small saucepan, place powdered sugar and cornstarch. Gradually stir in 1/2 cup of the whipping cream until blended. Place over medium heat and bring to a boil, stirring constantly. While continuing to stir, simmer a few seconds until liquid is thickened. Scrape into a small bowl and cool to room temperature. Stir in vanilla.

In the cold bowl with cold beaters, beat remaining 1½ cups whipping cream at medium speed until traces of beater marks begin to show distinctly. While beating, add cooled cornstarch mixture in a thin, steady stream. Beat just until stiff peaks form when beater is raised. Cream should be smooth and glossy. Do not overbeat or cream will be dry and lumpy. Top chocolate decadence cake with whipped cream. Store leftover whipped cream in refrigerator up to 24 hours. After that, cream may begin to separate. Makes about 4 cups. You will not need all of it to top cake.

Per serving using half of the whipped cream: 541 cal.; 7 g pro.; 51 g carb.; 35 g fat (21 sat., 8 monounsat., 2 polyunsat., 4 other); 188 mg chol.; 101 mg sod.; 2 g fiber; 32 g sugar; 58 percent calories from fat.

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