Chocolate Mousse Cake

• servings: 8 servings
• total time: 1 hour 46 minutes

Ingredients

• 6 tbsp unsalted butter (cut into 6 pieces)

• 7 ounces bittersweet chocolate* (finely chopped)

• 4 large eggs (separated)

• 1 1/2 tsp vanilla extract

• 1/2 tsp baking powder

• 1/8 tsp cream of tartar

• 1/8 tsp salt

• 1/2 cup packed light brown sugar

💗Mousse:

• 1 1/2 tsp unflavored gelatin

• 2 tbsp water

• 8 ounces bittersweet chocolate* (roughly broken into pieces)

• 4 ounces semi-sweet chocolate (roughly broken into pieces)

• 1 tsp vanilla extract

• 1/4 tsp salt

• 2 cups heavy cream (divided)

• 2 whole pasteurized eggs

• 1/4 cup granulated sugar

• 4 pasteurized egg whites only

💗Ganache:

• 6 ounces bittersweet chocolate* (roughly broken into pieces)

• 3/4 cup heavy cream

• 2 tbsp corn syrup

Directions

💗Flourless Fudge Cake (Bottom Layer):

1. Preheat oven to 162C. Line the bottom of a 23cm springform pan that is at least 3 inches high with parchment paper. Spray the bottom parchment and inside of the pan with cooking spray; set aside.

2. Melt the chocolate and butter together. You can either do this in a double boiler on the stove by: placing the chocolate and butter in a large heatproof bowl, set over a boil of gently simmering water, and stirring until melted and smooth. Or you can do this in the microwave by: heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth.

3. Let melted chocolate cool for 5 minutes then whisk in egg yolks, vanilla and baking powder; set aside.

4. In a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt at medium speed until frothy, about 30 seconds. Add ¼ cup brown sugar and beat to combine, then add the remaining brown sugar and beat at high speed until soft peaks form, scraping down the sides halfway through. (Soft peaks means when you remove the whisk, a peak is just starting to hold and then droop after a second.)

5. Using a rubber spatula, fold the beaten egg whites into the chocolate mixture in thirds until no white streaks remain. Transfer the batter to the prepared springform pan, tap on the counter a few times, then smooth the top with a spatula.

6. Bake at 162C until the cake has risen in the center and the edges are set (a toothpick will NOT come out clean), 16-20 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. The cake will collapse slightly as it cools. You can begin making the mousse 45 minutes after cooling.

7. Once the cake has cooled, temporarily remove the springform pan. Snuggly encircle the cake with parchment paper that reaches about 1 inch above the edge of the springform (you can tape the parchment to itself.) Re-place the springform pan and re-clasp. Set aside.

💗Chocolate Mousse (Middle Layer):

1. Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Transfer the gelatin mixture to the microwave and microwave for 15 seconds. Stir the mixture, then set aside to cool.

2. Add chocolate to food processor and finely chop. Add vanilla and salt and pulse a few times to combine. Transfer 1 cup heavy cream to a microwave safe measuring cup/bowl and microwave until boiling, about 2 1/2 minutes.

3. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to a large bowl and refrigerate. Once room temperature (don’t let it cool completely), whisk in 2 whole eggs. (See notes if you don't have a food processor.**)

4. Meanwhile, in another clean mixing bowl, beat the remaining 1 cup heavy cream with sugar on medium-high speed with a handheld mixer until soft peaks form. Turn to low and slowly pour in the gelatin mixture. Mix until combined then increase the speed to medium and continue mixing until stiff peaks form; set aside. (If your gelatin has hardened, microwave to liquify again and cool.)

5. Add 4 egg whites to the clean bowl of your electric mixer fitted with the whisk attachment. Whip until stiff peaks form.

6. Gently fold one third of the beaten egg whites into the chocolate mixture at a time, don’t stir or the egg whites will deflate. Gently fold in the whipped cream until completely combined.

7. Pour mousse over cooled cake and smooth into an even layer and cover with plastic wrap. Chill for 2 hours up to 24 hours. You can add the ganache at any point between the 2 and 24 hours.

💗Chocolate Ganache (Top Layer):

1. Add heavy cream to a large microwave safe bowl. Microwave until just boiling, about 2 minutes. Remove from microwave and add chopped chocolate. Let stand 1 minute, then whisk vigorously until ganache is melted and smooth. Whisk in corn syrup.

2. OR to make ganache in food processor: Add chocolate to food processor and finely chop. Transfer heavy cream to a microwave safe measuring cup/bowl and microwave until boiling about 2 minutes. Pour hot cream evenly over the chocolate in the food processor and let stand for 1 minute. Cover then process until chocolate is melted and smooth. Pour in corn syrup and pulse to combine.

3. Pour ganache over chilled mousse and spread into a smooth layer. Chill for 30 minutes or until ready to serve.

4. Remove springform pan and parchment paper. Garnish with raspberries, shaved chocolate and serve.