Why do we procrastinate? In the case of this post, I was procrastinating writing because I was pretty non-plussed by the cake. So why share it, Lauren? Because I think I messed it up out of user error, as per usual, and you could do it better, in all it’s mousse-y squishiness. Plus, the ingredients pictures for this post are really cool, and I couldn’t waste all these good shots.
Problem #1 with my go: I think I overbeat my egg whites. This is just a guess.
Problem #3: I think I overbaked the cake. I strive against this so hard, and every time I overbake something, I feel like sinking down to the floor with a wail of lament. Or not finishing my dessert (less dramatic option…or is it?). But I still finish my dessert, to make sure that I really feel I’ve fouled it up. Or something like that. #excuses
If you overbake yours, just compensate with fresh fruit and mounds of whipped cream to make up for the lost moisture. It’ll probably work. Or you could just chuck the cake out and make a fool.
Playing the fool,
Baked Chocolate Mousse Cake
Adapted slightly from Serious Eats
14 tablespoons (7 ounces) butter
16 ounces semisweet or bittersweet chocolate, finely chopped
1/8 teaspoon salt
10 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided
Preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan with baking spray and dust with cocoa. Set pan on baking sheet.
Place butter, chocolate, and salt in very large heatproof bowl. Microwave, stirring every 30 seconds or so until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes.
In mixer fitted with whip attachment, beat the egg whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and continue to beat until whites have turned opaque. Slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peaks form. Transfer beaten whites to a bowl.
Using the same mixing bowl and whip, beat the reserved yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.
Gently whisk the yolks into chocolate mixture until combined (trying not to deflate yolks). Then, gently fold the whites into the chocolate mixture in three batches until just combined and no streaks of white remain.
Pour the batter into the prepared pan and bake until cake is puffed, edges feel set, center is jiggly set, and temperature in center reads 150°F, about 40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 3 hours. Run knife along inside edge of pan to release the cake. Let the cake come to almost room temperature before serving, about 30 minutes. Serve with whipped cream and raspberry coulis, if desired.