This is an amazing cake. The flour-less base is very soft, and the two mousse layers just melt in your mouth. It's well-worth the work.
Yield: 12 servings
- 7 oz. semi-sweet chocolate (chips work fine)
- 6 tbsp butter
- 4 large eggs, yolks separated from whites
- Pinch of salt
- 1/3 cup brown sugar
- 1 1/2 tsp vanilla
- Chocolate Mousse
- 12 oz. semi-sweet chocolate (chips work fine)
- 1 1/2 cups heavy whipping cream
- 3 tbsp water
- 3 tbsp sugar
- 3 egg yolks at room temperature
- White Chocolate Raspberry Mousse
- 1 tbsp water
- 1 tsp unflavored gelatin
- 16 oz. frozen raspberries
- 1 tbsp sugar
- 8 oz. white chocolate
- 1 cup heavy whipping cream
- Fresh raspberries
- For the cake, line the bottom of a 9" spring-form pan with parchment paper. Grease the sides.
- Place the semi-sweet chocolate and butter into a double boiler. Melt gradually over low heat to avoid burning. Set aside to cool for 5 minutes.
- While the chocolate is melting, place the egg whites and salt in a metal bowl and whisk on high speed until a foam forms. Add half of the brown sugar and whisk together. Add remaining brown sugar and whisk on high until soft peaks form. Set aside.
- Add the egg yolks and vanilla to the chocolate and mix together. Fold in 1/3 of the egg whites by hand. Fold in the remaining egg whites, being careful not to overmix.
- Pour the batter into the spring-form pan. Bake at 325°F for 15-18 minutes. The toothpick method of checking doesn't work, so you just have to eyeball it.
- I overcooked mine a little bit by going for 20 minutes. Be really careful here.