Baked Chocolate Mousse Cake

Name: Baked Chocolate Mousse Cake
Cook time: 40 min
Total time: 40 min
Yield: 9 inch cake
Ingredients: 2 cups bittersweet chocolate; 14 tablespoons butter; 1/8 teaspoon salt; 10 egg; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar; cocoa powder

User Reviews

4.5

12 reviews

Excellent

Cook Time
40 mins
Total Time
40 mins
Servings
9 inch cake

Baked Chocolate Mousse Cake

Eric Kelley

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 cups bittersweet chocolate 16 ounces, finely chopped
14 tablespoons butter 7 ounces unsalted
1/8 teaspoon salt
10 egg separated, large
1/4 teaspoon cream of tartar
1/2 cup granulated sugar 3 1/2 ounces plus 2 tablespoons, divided
cocoa powder to dust pan

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Instructions

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Preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet and set aside.
Place butter, chocolate, and salt in large heatproof bowl then place over a saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
In mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until fluffy. Increase speed to medium-high and continue to beat until whites have turned opaque. While whites are beating, slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peak. Transfer beaten whites to a bowl.
Using same unwashed mixing bowl and whip, beat yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.
Gently fold yolks into chocolate mixture until slightly combined while trying not to deflate yolks. Then Gently fold whites into chocolate mixture in three batches, until just combined and no streaks of white remain.
Pour batter into pan and bake until cake is puffed, center is jiggly set, and temperature in center reads 150°F, about 35-40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 1-2 hours. Run knife along inside edge of pan to release cake. Let cake come to almost room temperature before serving, about 30 minutes. This cake tastes better when served cold.
Recipe adapted from serious eats