Souffle Chocolate Mousse Cake
A cross between a souffle and a mousse, this flourless chocolate cake is decadent. Adapted from a recipe found in the New York Times.
10-12 ounces of bittersweet chocolate (Check label for allergens)
9 tablespoons of butter
6 large eggs, separated
Pinch of salt
¾ cup of sugar, divided
2 tablespoons brandy (Check label for allergens)
1 teaspoon of confectioners sugar
Preheat oven to 350 degrees F.
Prepare a 9” spring-form pan by covering the outside with a double layer of aluminum foil.
Using a double boiler or microwave (follow directions on the chocolate package for microwave directions), melt the chocolate and the butter together. Set aside to cool.
Using an electric mixer, whisk the egg whites and salt until thickened. Add ¼ cup of the sugar and continue to blend until the mixture becomes stiffened, but not too dry.
In a second bowl whisk together the egg yolks and the remaining ½ cup of sugar, until blended and thickened. Next whisk in the brandy and then fold into the chocolate mixture.
Bring a tea kettle of water to a boil over high heat.
Fold about ½ of the egg white mixture into the chocolate / egg yolk mixture. Gently fold in the remaining egg whites, a bit at a time, being careful not to let the mixture deflate.
Pour the mixture into the prepared spring-form pan, and place in a roasting pan. Add the boiling water into the roasting pan, so that it comes up halfway on the spring-form pan. Bake for 45 minutes – the inside of the cake will be gooey and the top hard.
Remove the cake pan form the water, and place on a rack to cool completely. Unwrap the foil, and remove sides of the spring-form pan. Place cake on a serving platter. Just before serving dust the top with the confectioners’ sugar.
Serves about 12.
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