Ingredients: |
Ingredients: 6 oz. bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter
2 whole large eggs +4 large eggs, separated at room temperature
3/4 C granulated sugar
2 T Kahlúa
1 tsp vanilla
pinch of kosher salt
1/4 tsp cream of tartar
For the cream Chantilly:
1/2 C heavy cream
1/2 C crème fraîche
2 T confectioners sugar
1/2 tsp vanilla extract
unsweetened cocoa powder for dusting
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Directions: |
Directions:Preheat oven to 350°. Line a bottom of a 9 inch spring form pan with parchment. In a metal bowl or top of a double boiler, combine chocolate and butter. Melton to smile. Remove from heat and cool for 10 minutes. In a large bowl, whisk eggs and egg yolks together until blended. Add half cup of sugar and whisk until blended. Stir in the chocolate mixture, Kahlúa, vanilla, and kosher salt. In a large bowl with a large whisk, beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining 1/4 C sugar and beat until stiff peaks form. Stir a large spoonful of egg whites into chocolate then gently fold in the remaining whites until just blended. Pour batter into pan and smooth top. Bake until cake is puffed and set and top is cracked, about 35 minutes. Transfer pan to wire rack to cool, about 3 hours, the center will sink as it cools.
Before serving, make creme Chantilly:
In a deep bowl combine cream and cream fraiche. Whisk until thick and stir in confectioners sugar and vanilla. Transfer the cake onto a serving plate, cut into slices and spoon a dollop of the cream over each slice. Dust with cocoa powder and serve. |
This recipe for Chocolate mousse cake is from