Double Chocolate Mousse Cake Worth the Wait

Instructions

• Center a rack in the oven and preheat to 400°. Generously butter the side of an 8-inch springform pan. Line baking sheet with silicone baking mat or parchment paper and place spring form pan on it.
• Melt chocolate on a double broiler; stirring occasionally. When the chocolate is melted, add espresso or coffee. Remove pan from the heat and add butter, one tablespoon at a time. Gently whisk in sugar and 2 pinches or salt. Then add egg yolks one at a time. You should have a very velvety mixture at this point.
• In a bowl of a stand-up mixer fitted with a whisk attachment or in a bowl with a hand mixer, whip egg whites until firm but still glory. Very gentle fold egg whites in thirds, into chocolate mixture. Do this until the egg whites are lightly incorporated into the chocolate mixture. It’s ok to have swirls of egg whites against the chocolate mixture.
• Scrape a generous one-third of the chocolate mousse mixture into the spring form pan. Cover and refrigerate the remaining mousse.
• Bake the cake for 15 minutes, at which point the cake will puff up. Transfer the pan to a cooling rack and let cool to room temperature. When you see a dip in the center of the cake, take the cake and chill for 1 hour.
• Keep the oven at 400°. Scraped the chilled mousse into the chilled cake base. Bake for 30 minutes or until the top of the cake is puffy and dry. Transfer the cake to a cooling rack and wait 5 minutes. Run a blunt knife around the edges of the cake and remove the sides of the pan. Cake will sink, allow for it to settle for another 5 minutes. Transfer to serving plate and dust with cocoa powder.