Recipe by Chef Joey Z.
Not sure where I got this recipe. Its been in my cookbook for a long time. I made this for my DH and myself for this years Happy Hearts Day..and wow, were our hearts happy when we bit into this cake. This is a flour less dessert which is good because I'm on a low carb diet...however, the fat in this is quite substantial, so don't eat too much at once. I don't eat dairy so substituted non-dairy ingredients, and it turned out so tasty. I also added a dollop of non-dairy whipped cream. Note: I didn't include the cooling times in this recipe.
Top Review by Nancy M.
This is the easiest chocolate mousse cake I have ever made. It is great with or without the ganache frosting. Everyone always raves about this piece of chocolate heaven. I have made several times and am making a "mini" 6" version for my friends this weekend.
For the Cake
- 1 lb bittersweet chocolate (chopped coarsely)
- 1⁄2 lb butter
- 6 eggs, lightly beaten
For the Ganache Glaze
- 2⁄3 cup heavy cream
- 6 ounces semisweet chocolate (finely chopped)
Directions See How It's Made
- For the Cake:.
- Preheat oven to 425°F.
- Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
- Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
- Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
- Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
- Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
- Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
- Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
- To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
- If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
- Using a metal off set spatula run it around the top of the cake to ensure that the g.
- Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
- Bon Appetit!