I’m scared to have too many sweets around the house because according to my kids, we have a secret monster in our house that eats all the snack food (especially sweets) in the middle of the night. How else could someone explain how a half-a-dozen cookies or half of a cake could be gone between bedtime and morning? Well, we joke about it but we’re only half joking because the snack monster is named “Dad.” It amazes me. The man typically eats 2 meals and a light breakfast. I never saw him snacking when we were dating or even early on in our marriage but recently, he’s started snacking late at night! Eeks! He’s basically asked me to stop buying any snack food or desserts. So, when I bake, one part of him is happy and excited and the other part groans (I’m sure).
This cake is another repeat offender in our house. I made it in December and again this past weekend. It’s very rich and a little goes a long way! The funny thing is, last time I made it, I may have commented to the husband that if he ate too much, it could be diabetes-inducing. Let me be clear: I wasn’t saying it to be flip. It just kinda popped out of my mouth as a comment to another adult who knows what diabetes is but the kids overheard. Ever have that happen? So me and the kids ended up having a serious discussion about what diabetes is and the dangers of it. I didn’t want them to think sugar = diabetes. But it kinda stuck in my son’s head and he told his friends at lunch that you can only eat a tiny bit of this cake or it could give you diabetes *face palm*. No one in their secret lunch sharing group (more on this another time) wanted even a bite after that. I don’t know if that’s a win or lose for son – he doesn’t have to share his chocolate cake but now his friends may wonder why I keep making this cake! So if you do make this, make sure you share with others and eat in moderation. It’s dense and decadent – a once in a while treat, not an everyday chocolate cake!
Baked Chocolate Mousse Cake
recipe from Serious Eats
- Cocoa to dust pan and over top of cake
- 14 tablespoons (7 ounces) unsalted butter
- 16 ounces bittersweet chocolate, finely chopped
- 1/8 teaspoon salt
- 10 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided
Adjust oven rack to middle position and preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan and dust with cocoa. Set pan on baking sheet.
Place butter, chocolate, and salt in very large heatproof bowl. Heat over saucepan of barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let cool slightly, about 5 minutes.
In mixer fitted with whip attachment, beat whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and continue to beat until whites have turned opaque. While whites are beating, slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peak. Transfer beaten whites to a bowl.
Using same unwashed mixing bowl and whip, beat yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.
Gently whisk yolks into chocolate mixture until combined (trying not to deflate yolks). Gently fold whites into chocolate mixture in three batches, until just combined and no streaks of white remain.
Pour batter into pan and bake until cake is puffed, edges feel set, center is jiggly set, and temperature in center reads 150°F, about 40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 3 hours. Run knife along inside edge of pan to release cake. Let cake come to almost room temperature before serving, about 30 minutes.