French Chocolate Mousse Cake
★★★☆☆
Ingredients
- 250 grams (9 ounces) bittersweet or semisweet chocolate, coarsely chopped
- 45 ml (3 tablespoons) water
- 190 grams (7 ounces) unsalted butter, cut into pieces
- 3 tablespoons sugar, preferably light brown
- 4 large eggs, separated
Instructions
- 1. In a medium saucepan, warm the chocolate, water, and butter over low heat, stirring, until melted and smooth.
- 2. Remove from heat, add the sugar, and let cool to room temperature. Stir in egg yolks and beat a few moments until smooth and creamy, about 5 to 10 seconds.
- 3. In a separate bowl, beat the egg whites until they form soft peaks, but aren't too stiff or dry. Fold one-third of the egg whites into the chocolate mixture until almost smooth, then fold in the rest. (If the chocolate mixture has gotten too thick, you can rewarm the mixture slightly over a pot of barely simmering water or just over the very low flame on the stovetop if the outside of the mixing bowl is heatproof.)
- 4. Moisten well a muslin cloth or a clean (lint free) tea towel, and line a 8-inch (23 cm) round glass or earthenware baking dish such as a pie plate, with it, letting the sides overhang the edges over the dish. (You can use a 9-inch/23cm pan or plate, which will result in a slightly lower cake.)
- 5. Scrape the batter into the dish and smooth the top. Lift the sides of the damp cloth and fold it over the batter, enveloping it.
- 6. Let chill for 1-2 days before serving.
Best eaten two days after it's made, although once thoroughly chilled it's ready. Slices more easily when cool but tastes better at closer to room temperature. To serve, invert onto serving plate. For clean slices, warm knife blade over flame or dip in hot water, wiping clean between cuts. Can be served with whipped cream or vanilla ice cream, but often served plain. Don't worry if not sliceable - can be served with a spoon and will taste just as good. Can use 9-inch pan for slightly lower cake.
Wine Pairing: Dessert Wine