30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Hershey's Chocolate Bar Cake
A luxurious take on the classic, utilizing premium ingredients and techniques for an unparalleled chocolate experience. This version features a flourless chocolate cake, a silky chocolate mousse made with Valrhona chocolate, and a mirror glaze.
Total Time
300
Yield
10
Calories
850 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Two 8-inch round cake pans, Mixing bowls, Whisk, Saucepan, Wire rack, Baking sheet •
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Instructions
Preheat oven to 325°F (160°C). Grease and line two 8-inch round cake pans with parchment paper.
Melt chocolate and butter together. Whisk eggs and sugar until pale and fluffy. Gently fold in melted chocolate mixture and vanilla extract. Pour into prepared pans and bake for 25-30 minutes. Let cool completely.
To make the Chocolate Mousse, melt chocolate. Whisk egg yolks and sugar until pale. Heat cream to a simmer. Temper the egg yolks with the hot cream, then return to the saucepan and cook until thickened. Strain over chocolate and stir until smooth. Stir in vanilla extract. Chill until set.
To make the Mirror Glaze, bloom gelatin in cold water. Heat cream, glucose syrup, and water to a simmer. Pour over white chocolate and stir until smooth. Add bloomed gelatin and stir until dissolved. Strain and let cool to 90-95°F (32-35°C).
Level cake layers. Place one layer on a wire rack set over a baking sheet. Pour mirror glaze over the cake, ensuring it is fully coated. Let excess glaze drip off. Place second layer on top and repeat glazing process.
