Ingredients: |
Ingredients: 6 oz. bittersweet chocolate, coarsely chopped
1/2 C unsalted butter
2 large eggs, plus 5 large eggs separated at room temperature
3/4 C sugar
2 T Kahlua
1 tsp vanilla
pinch of kosher salt
1/4 tsp cream of tartar
Creme Chantilly
1/2 C heavy cream
2 T powdered sugar
1/2 tsp vanilla
unsweetened cocoa powder for dusting
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Directions: |
Directions:preheat oven to 350º. Line bottom of a 9" springform pan with parchment paper. in a double boiler combine the chocolate and butter. Melt while stirring until smooth. Do not let steam come in contact with the chocolate. Remove from heat and set aside to cool about 10 minutes.
In a large bowl, whisk the eggs and egg yolks together until blended. Add 1/2 C sugar and whisk until blended. Stir in the chocolate mixture, Kahlua, vanilla and salt. In a large bowl, using a balloon whisk, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/4 C sugar and beat until stiff, glossy peaks form. Stir a large spoonful of the egg whites into the chocolate mixture to lighten it. Use a rubber spatula to gently fold in the remaining whites until just blended. Pour the batter into the pan and smooth the top. bake until cake is puffed and set and the top is cracked, about 35 minutes. Transfer the pan to a wire rack to cool, about 3 hours. The center will sink as it cools.
Before serving, make the Chantilly: in a dep bowl, combine the cream and creme fraiche. Whisk until thick enough for the whisk to leave a path when pulled across the surface. Stir in the powdered sugar and vanilla.
Serve slices with Chantilly and dusted with cocoa powder. |
This recipe for Chocolate Mousse Cake is from