Flourless Chocolate Mousse Cake

Flourless-chocolate-cake-2

Well, this is the end of our 1st Birthday Celebration Week and to end it, I am giving you a recipe for a Flourless Chocolate Mousse Cake!

Let’s get the “disclaimers” out of the way first! Raw eggs – today – are not a problem for 99% of people who do not already have problems with eggs! Now, I’m not suggesting you make a habit of eating raw eggs – I have 2 eggs for breakfast almost every morning (various omelets – a great way to use up odds and ends in the fridge!) – but as a part of something else, on occasion, it won’t hurt you.

Next, sometimes things that take some extra effort – as this recipe does – are more than worth it – as this recipe is! I have made it for my family’s Passover dinner one year (since it’s flourless, it works for that holiday), it creamy and has a crunch with a great flavor.

Now, it is SINFULLY delicious and therefore, not something you will want to have all the time, and it does serve 10 (if you can let it go that far).

Enjoy this with coffee, tea, milk or even a Chocolate Martini and salute going forward with Cooking  With Char – Year 2!

Let’s Keep on Cooking!

Chocolate Mousse Torte (aka Flourless Chocolate Mousse Cake)

  • 1-12 c unsalted butter
  • 12 oz semi-sweet high quality chocolate
  • 12 eggs
  • 1-3/4 c sugar
  • 1 tsp. unsweetened cocoa powder
  • 1 tsp. powdered sugar

Preheat oven to 350. Cut a circle of waxed paper or foil to fit a 10″ spring form pan sprayed with non-stick coating and place paper on; pat bottom. Be sure spring form is completely closed tightly. I generally spray the sides lightly, too, unless I’m using a non-stick spring form.

Melt butter, then remove from heat and add chocolate, stirring until chocolate is melted, about 3 minutes. Set aside to let mixture cool slightly (2 to 3 minutes). Meanwhile, carefully separate the eggs, keeping ALL the yolks in bowl of mixer and only 7 of the whites (reserve the remaining whites for tomorrow’s omelets!).

To the mixing bowl with the yolks, add the sugar and beat until the mixture forms pale  yellow ribbons. Add the chocolate mixture and mix well. Set aside.

In another bowl (not plastic and with clean beaters), beat whites to soft peaks (don’t let the whites get stiff; soft peaks are when you lift the beaters, the peak just tips over in a little curl). Gently fold the whites into the chocolate mixture just until no white streaks show. Reserve 1 cup of the chocolate mixture at room temperature and set aside.

Pour batter into prepared spring form pan. Bake until cake tester or toothpick inserted in center comes out clean, about 1-1/2 hours. Remove from oven and let cake cool 10 minutes in the pan; unlatch the spring and remove the ring. (See Tip from the Toque below.)

Remove the top crust of the cake with a sharp serrated knife and reserve. Using a spatula and your hands, gently press down around the sides of the  cake and level the top. Let cool an additional 10 minutes. Invert cake onto serving platter and let cool completely.

When completely cool, frost top and side of cake with reserved chocolate mixture. Crush reserved crust between 2 sheets of waxed paper pin or in a resealable plastic bag using a rolling pin. Pat onto top and sides of cake. Dust lightly with cocoa powder, then re-dust with just a  little powdered sugar (so you can see the cocoa through it). If you want to get fancy, place a doily on top of the cocoa dusted cake and then dust with the powdered sugar and VERY CAREFULLY remove doily to see the pattern on the cake!

Serves 10

Toque

Tip from the Toque:  To remove a cheesecake, torte or anything made in a spring form or removable bottom tart shell, set the entire item on a tall can whose width is large enough for the cake to sit securely on top of the can (or jar). Unlock the spring and LOWER the sides of the pan. This keeps the sides from breaking into the cake and pulling the sides away. Should a little stick to the pan, it is easily reset.

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