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Lora A. Brody's Chocolate Mousse Cake

Ingredients

The cake:

  • 6 extra-large eggs at room temperature, separated
  • ¾ cup sugar
  • 3 tablespoons powdered instant espresso coffee
  • ¼ cup flour
  • ¼ cup Dutch-process cocoa

The mouse:

  • 3 cups heavy cream
  • 3 tablespoons powdered instant espresso coffee
  • 10 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 8 tablespoons unsalted butter at room temperature
  • 3 extra-large eggs at room temperature, separated
  • ½ cup sugar
  • Oil for greasing the loaf pans
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      571 calories; 43 grams fat; 25 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 8 grams protein; 258 milligrams cholesterol; 87 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Twelve or more servings

Preparation

  1. Preheat the oven to 350 degrees. Position the rack in the center of the oven.
  2. To prepare the cake, put the six egg yolks and one-half cup of the sugar into the bowl of an electric mixer. Beat on high speed until the yolks are thick and lemon-colored. Beat in the three tablespoons of instant espresso coffee.
  3. Start beating on low speed while adding the flour and cocoa.
  4. Put the six egg whites in a clean bowl and, using a clean beater, beat them until they are partly stiff. Add the remaining one-quarter cup of sugar and continue beating until the whites are stiff but not dry.
  5. Fold the whites into the yolk mixture.
  6. Line a heavy-duty 17-by-11-inch jellyroll pan with a sheet of parchment or aluminum foil.
  7. Pour and spread the cake mixture into the prepared pan, smoothing over the top. Place in the oven and bake 12 to 15 minutes, reversing the pan once, front to back, during the baking time.
  8. When the cake is cooked, spread a second sheet of parchment or aluminum foil on top of the cake. Gently place a baking sheet on top and quickly flip the cake over and onto the baking sheet. Peel off the parchment or foil on which the cake baked.
  9. Lightly oil two seven-cup loaf pans. Line the pans with clear plastic wrap, letting the wrap extend outside the pans. Carefully place the pan on top of the cake and, using a knife, cut and trace it around the bottom of the pan. Cut out a rectangle of cake to fit inside each loaf pan. The rest of the cake will be used later.
  10. To prepare the mousse, pour the cream into a two-quart saucepan and bring to a simmer. Let simmer about 30 minutes or until the cream is reduced to two cups. Stir in the three tablespoons of instant espresso coffee.
  11. Put the bittersweet and unsweetened chocolate into the container of a food processor and blend well. Or chop the chocolate as finely as possible by hand. Add the chocolate to the cream mixture and stir over low heat until blended.
  12. Pour and scrape this mixture into the container of a food processor and gradually add the butter, bit by bit. Add the egg yolks one at a time and process until smooth. If a food processor is not used, this can be done in an electric blender in two batches.
  13. Beat the egg whites with one- half cup of sugar until they are stiff but not dry. Pour the chocolate mixture into the whites and fold over and over with a spatula until no whites show.
  14. Pour an equal portion of the mousse into each of the prepared loaf pans. Make more cutouts of the cake to cover the mousse. Refrigerate until ready to serve. Unmold and serve sliced.

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