Double Chocolate Mousse Cake

I found this clipping from the AJC last week and made the cake - YUM!
The date is Thursday, Sept. 9, 2004

2 cups (4 sticks) unsalted butter
16 oz. semisweet chocolate (chips or 1-oz squares)
1 cup granulated sugar
1cup half and half
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon instant coffee granules (this is MY addition, the original recipe doesn't call for it)
8 eggs
Chocolate glaze (recipe below)
Whipped cream and raspberries for garnish (optional)

Preheat oven to 350. Grease a 9 or 10 - inch springform pan. In a 3 quart saucepan over low heat, heat butter, chocolate, sugar, half and half, coffee and salt until chocolate melts and mixture is smooth, stirring constantly. Do not let mixture come to a boil. Remove from heat and stir in vanilla. Let cool.

In a large bowl, eat eggs until foamy. Stir cooled chocolate mixture into eggs; pour into springform pan. (I wrapped my pan with foil and placed it on a cookie sheet so my oven would for sure stay clean.)

Bake 45-55 minutes or until toothpick inserted 2 inches from edge comes out clan. Cool cake completely on wire rack. When cake is cool, remove side of pan; wrap cake in in plastic wrap and refrigerate until well chilled, at least 6 hours.

Prepare Glaze and spread warm over top and down sides of cake. Serve with raspberries and whipped cream if desired.

NB - I didn't make the glaze, I just used Hershey's syrup instead.

Chocolate Glaze
6 oz. semisweet choc. chips
2 T. unsalted butter
3 T. milk
2 T. light corn syrup

In a small saucepan over low heat, or in microwave safe glass dish in microwave, heat chocolate and butter, stirring occasionally, until chocolate melts and mixture is smooth. Remove from heat and stir in milk and corn syrup.