Start the Year Off with Chocolate

Nobody brought me a chocolate dessert over the holidays, so I had to make my own.  That’s not such a terrible thing because I have a lot of good chocolate recipes.  And if I make them myself, I know where to hide the leftovers.

Right now there are two thin slivers of Chocolate Mousse Cake wrapped up in a plastic bag in the back of the fridge.  The last guests leave tomorrow, and I’ll be free to nibble on them in peace.

This is one of the easiest cakes ever.
  It takes 10 minutes tops to prepare, 30 minutes to bake and an evening to eat. 

Chocolate Mousse Cake – serves 8-10 

5 ounces semisweet chocolate
1/2 cup (1 stick) butter, plus more for greasing
2/3 cup sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon powdered sugar + more if needed 

Melt the chocolate  in a small, heavy pot over very low heat, stirring constantly.  When it's almost melted, turn off the heat and set aside to cool. 

Place an oven rack in the middle position and preheat the oven to 325 degrees for a metal or ceramic pan or 300 degrees for a glass pie pan.  Lightly rub the bottom and sides of the pan with butter and set aside. 

Put the butter and sugar in a food processor or large bowl.  Process or beat with an electric mixer until smooth and creamy.  Add the eggs, cornstarch, vanilla and salt and process or beat until well blended.  Add the melted chocolate and process or beat until well blended. 

Pour the batter into the pan and gently shake from side to side to distribute it evenly.  Bake for 25-30 minutes, or until the top of the cake is firm and a cake tester inserted in the middle comes out clean. 

Remove from the oven and cool on a rack for 30 minutes.  Just before serving, sprinkle with powdered sugar.  Cut into wedges and serve.

                             For easy recipes, order "Help! My Apartment Has a Kitchen!"