Serves: 7
Total Calories: 1,230
Crust:
Preheat oven to 350°. Lightly oil a 9 12 x 2-inch springform pan. In a bowl, stir together ingredients until combined well; press onto bottom of pan. Bake Crust in middle of oven 15 minutes, or until pale golden. Cool in pan on a rack.
Chocolate Layer:
In a saucepan, heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over Crust in pan and chill, until firm, about 3 hours.
Butter Cream Layer:
In a saucepan, cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°.
In a bowl with an electric mixer, beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread Butter Cream over Chocolate Layer and chill until firm, about 3 hours. Run a knife around edge of pan and carefully remove side of pan.
This Kahlúa Mousse Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
