Flourless Chocolate Mousse Cake

Ingredients

300 g

dark chocolate

50 g

milk chocolate

175 g

unsalted butter

8

large eggs, separated

100 g

brown sugar

100 g

icing sugar

1 Tbl

vanilla

1-2 pinches

salt

You will need: 1 large or 2 smaller round cake tins, aluminum foil, egg beaters or a very strong whisking arm, a large roasting pan ideally, but it is not necessary

  1. Preheat the oven to 350 C
  2. Line the tin(s) with aluminum foil, so the cake will come out.  If you are doing this in a water bath, line the outside with foil as well to protect against water leakage.
  3. If you intend to cook the tins in a large vessel of hot water, put the kettle on to boil to make this hot water.
  4. Melt the Chocolate and butter either in the microwave or in a pot over very low heat. Set aside to cool when smooth and combined
  5. Beat the yolks and sugars until they are pale and creamy in a large bowl
  6. Beat the whites in a clean(1) bowl until stiff peaks form, while you're waiting for the chocolate to cool
  7. Stir the vanilla and salt into the yolks, then add the slightly cooled chocolate mixture, blending until smooth
  8. Beat one dollop of whites into the large bowl of yolks and chocolate, then carefully fold in the rest of the whites one third at a time. Don't stir more than necessary, just enough to barely encorporate the two.
  9. Pour the batter into the tin(s)
  10. If you have a roasting pan or other large vessel for a 'bain-marie' put the tin(s) in it and fill it with hot or boiling water about 2/3 the way up the sides of the tin(s). This process is easiest to start on the counter, then put the whole shebang into the oven and finish filling from a kettle. Note, this whole dog and pony show is not necessary, it just ensures a more even cooking process.
  11. Bake 40 min - 1 hour. Be sure to check it good and early. It's done when the top has a cooked sheen and you can put a knife in the middle and it comes out (mostly) clean.

Once it's done it will start to fall, but it still tastes good. It's best eaten warm with sweet whipped cream.

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(1)Beating egg whites: When you are beating egg whites to make a stiff meringue, you need a very clean and dry bowl. Sometimes random particulate matter or grease in the bowl will mean you can beat the eggs until the cows return and they still won't stiffen up. One trick to make sure the bowl is grease free is to rub a tiny amount of lemon juice around the bowl before adding the whites (just a little bit and wipe out with a paper towel). This ensures the whites will cooperate.