Okay folks, the verdict is in and I can say this cake is obscenely good. I never knew chocolate, eggs, butter and sugar could become something quite amazing when combined a certain way.
The ingredients are few but the technique is immense. This is the beauty of baking.
I give full recipe credits to Noah, who is a music producer and DJ in Los Angeles. He served this cake at one of his dinner parties years ago and I never forgot it. I saved the recipe to try making it someday.
If you want to give it a go, use quality ingredients. The recipe suggests Scharffen Berger semi-sweet chocolate, Plugra butter, good vanilla extract and the freshest eggs you could find.
Thank goodness I found these items at an organic supermarket in Huntsville. I have a thing for exceptionally good ingredients and in this case, I assure you the extra expense will make a difference.
Before you begin, get your situation in place because things are gonna get a little crazy. At least, it did for me. I like to have everything set-up in advance… like making sure my eggs are room-temperature, getting the pan greased and having the measuring spoons and necessary bowls out and ready.
Separate the eggs. I’ve learned the best way to separate eggs (especially if you’re separating many) is to crack them all in one bowl then, with clean hands, scoop out the yolks from the whites. You can go with the traditional way using the shells or if you’re feeling really ambitious, you can use a water bottle.Melt the chocolate. The chocolate I bought came in block-form so I used a large kitchen knife to chop it up. Put the chocolate in a heat-safe bowl along with the butter and melt over a pot of simmering water.
You could do this using a microwave too. Stir until it becomes shiny. Set aside.
Whisk the egg yolks with 3/4 cup of sugar. I didn’t go too crazy with this process but I’ve seen some recipes that tell you to beat the yolks and sugar until it becomes very light and air-whipped. Stir in the vanilla extract.Stir the melted chocolate mixture into the yolk and sugar mixture.
Beat the egg whites until soft peaks form. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Don’t overbeat. You don’t want the whites to become chunky.
Fold the whites into the chocolate/yolk mixture. Don’t stir too vigorously or whisk; simply fold as you turn the bowl around and around to incorporate the fluffy whites. The mixture will triple in volume but keep going until it’s all mixed in.
By this time I am thinking, wow. This is quite a journey. I felt like such a novice…
Pour the batter into a 9-inch, greased springform pan. Save about half a cup of the batter for later. Bake for about 30-35 minutes in a 325-degree oven.Once it’s out of the oven, the cake is high like a souffle but as it cools, it will deflate and crumble deliciously, as shown above.
Cool completely before pouring the remaining batter on top for a frosting effect. You can skip this step if you’re worried about raw eggs.
Place in the freezer overnight to set then serve.
You can serve this with a dusting of powdered sugar or a dollop of whipped cream.
Just don’t faint after trying it because it is that good.
Chocolate Mousse Cake
9.7 oz semi-sweet chocolate
1/2 cup unsalted butter
8 eggs, separated
1 cup sugar
2 tsp vanilla
Preheat oven to 325. Melt chocolate with butter over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cup sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks. Gradually add remaining sugar and continue beating until stiff. Fold whites into chocolate mixture. Pour 3/4 of batter into a 9 inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Let cool completely. Spread remaining batter over top of cake. Freeze overnight.