I was undecided between chocolate mousse or cake... so I decided to make a little of both.
I made a mousse base and then baked it like a soufflé. The cake was delicious... one of those that melts in your mouth. Not heavy at all.
Try it, you'll love it.
INGREDIENTS
150g of unsalted butter
150g of cooking chocolate
4 eggs
150g of sugar
I use vanilla powder, but you can use extract.
PREPARATION
- Preheat the oven to 150°C. Line a removable-bottom tart pan with parchment paper and set aside.
- Melt the butter and chocolate in a bowl over a double boiler, being careful not to let the bowl touch the water. Once melted, remove the bowl from the heat and let the chocolate mixture cool to room temperature.
- While the chocolate melts, separate the eggs by placing the yolks in one mixing bowl and the whites in another. Combine half of the sugar in each bowl.
- In the bowl with the egg yolks, add the vanilla. Beat the yolks until they increase in volume and the mixture becomes lighter in color. Set aside.
- With clean, dry mixer beaters, beat the egg whites until stiff peaks form (but not too stiff).
- Make sure the chocolate mixture is at room temperature so it doesn't cook the egg yolks. Pour the chocolate mixture into the bowl with the beaten egg yolks and mix until well combined. Add the egg whites and gently fold them in.
- Pour the batter 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 cool; I personally like to eat it warm. It's even more delicious the next day!
