I was undecided between chocolate mousse or cake... so I decided to make a little of both.
I made the base of a mousse and then put it in the oven as if it were a soufflé. The cake was delicious... the kind that melts in your mouth. Nothing heavy.
Try it and you'll love it.
INGREDIENTS
150g unsalted butter
150g culinary chocolate
4 eggs
150g of sugar
vanilla, I use powder but you can use essence
PREPARATION
- Heat the oven to 150C. Line a removable base pan with parchment paper, set aside.
- Melt the butter and chocolate in a bowl over a bain-marie, being careful not to let the bowl touch the water. When everything is melted, remove the bowl from the heat and let the chocolate mixture cool to room temperature.
- While the chocolate is melting, separate the eggs by placing the yolks in one bowl of a mixer and the whites in another. Add half the sugar to each bowl.
- In the bowl with the egg yolks, add the vanilla. Beat the egg yolks until they increase in volume and obtain a lighter colored mixture. Reserve.
- With the mixer rods clean and dry, beat the egg whites until stiff (but not too stiff).
- Make sure the chocolate mixture is at room temperature to avoid cooking the yolks. Pour the chocolate mixture into the bowl with the beaten egg yolks and mix until well combined. Add the egg whites and incorporate gently.
- Turn the dough into the prepared pan and bake for 30 to 40 minutes or until the cake has risen but is still soft inside.
- Remove from the oven and let it cool, I personally like to eat it warm. It's even more delicious the next day!
