If you know me by now, you’ll realize that most of the time, anything with chocolate in it gets a thumbs-up in my book. These cakes are no exception; however, I’m not 100% sold on them. I hate to say that they’re just a glorified brownie, but that’s what mine tasted like (a pretty good one, mind you). Now, I know that I changed up the recipe to suit the number of servings I was after, so that could be the reason. But, my cakes look nothing like what was pictured. They didn’t exactly crack, either.
Since I baked two mini cakes instead of the 8″ that Dorie intends, my alterations to the recipe are listed below. I might make this again (the way Dorie wants) when I’ve got some company coming over, but most likely, I’ll stick to my tried and true brownies. 🙂
#17 – Michel Rostang’s Double-Chocolate Mousse Cake (pg. 446)
Adapted from: Around My French Table by Dorie Greenspan
4 oz. bittersweet chocolate, coarsely chopped
3 tbsp hot espresso
3 tbsp unsalted butter, at room temperature
2 tbsp Splenda for Baking
Pinch of Kosher salt
3 lg eggs, separated
Center a rack in the oven and preheat to 275 degrees F. Generously butter the sides and bottom of 2 mini springform pans. Melt the chocolate and butter, stirring occasionally, in a heatproof bowl set over a pan of simmering water (the bowl should not be touching the water). When it’s smooth, whisk in the espresso. Remove the pan from the heat and gently whisk in the sugar and salt, then add the yolks one at a time. You’ll have a lovely, velvety mix.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites until they are firm but still glossy. Very gingerly, whisk about one quarter of the whites into the chocolate mixture, just to lighten it. Switch to a rubber spatula and gently fold the remainder of the whites into the chocolate. Scrape one third of the mixture into the buttered pans. Cover and refrigerate the remaining mousse. Bake the cakes for 15 minutes, at which point they will be puffed. Transfer the pans to a cooling rack and let the cakes cool to room temperature – when there’ll be a dip in the center of them. Then chill the bases for at least an hour.
Equally scrape the chilled mousse onto the chilled bases. Bake the cakes for about 30 minutes, or until the tops are puffed and dry – it will crack and that’s both fine and attractive – and a knife inserted inside a crack comes out almost dry. Transfer the pans to a cooling rack and wait for 5 minutes, then run a blunt knife around the edges of the cake and remove the sides of the pan. The cake will sink, so just let it settle for another 5 minutes. Transfer cakes to a serving plate and dust will cocoa powder if desired.