Millionaire Mousse Cake

Preheat oven to 350°. Grease bottom only of 9-inch springform pan.

In saucepan over low heat, heat butter, cream and 3/4 C sugar until butter just melts. Remove from heat, sift in cocoa. Freeze mixture, stirring occasionally, until slightly thickened, about 15 to 20 minutes.

In large bowl, with mixer at low speed, beat eggs, vanilla and salt until mixed. Add flour and 3/4 C sugar. On high speed, beat until very light and fluffy, about 5 minutes. Stir about 1/4 of egg mixture into cooled chocolate mixture then fold all of chocolate mixture into remaining egg mixture. Pour batter into pan. Bake 55 to 60 minutes until cake is firm in center. Cake will be very moist when done. Run thin bladed knife around edge of cake to loosen from side of pan. Cool cake completly in pan on wire rack (cake will fall and leave a deep indentation). Remove sides of pan.

Prepare white chocolate glaze;

In saucepan over very low heat, melt 12 ounces white chocolate, 1/3 C confectioners’ sugar and 1/4 C shortening. Spread over cake and refrigerate until glaze is firm.