Chocolate-Silk Mousse Cake
Submitted by niycegirl24
Chocolate silk mousse cake: a water-bath baked flourless-style cake with just a tablespoon of flour, ribbons of whipped eggs, and a glossy chocolate cream glaze.
YIELD
1 cakePREP
30 minCOOK
25 minREADY
1 hrsThis is the kind of dessert that reads simple on paper and tastes impossibly luxurious on the plate. A pound of semi-sweet chocolate, a stick and change of butter, four eggs whipped to the ribbon stage, and a single tablespoon of flour. That restraint is the whole point.
Whipping the eggs and sugar over hot water until they’re foamy and lukewarm is key. The gentle heat dissolves the sugar and primes the eggs to triple in volume, giving the cake its silky mousse-like texture once baked.
The water bath does the rest. Surrounding the springform pan with hot water keeps the outside from overcooking before the center sets, which is why the finished cake has that crackly top and a molten-soft middle.
Chef Tips
- Wrap the springform pan in heavy-duty foil all the way up the sides. Even a pinhole leak will let water seep in and ruin the texture.
- Beat the eggs and sugar a full 8 minutes, no shortcuts. You want them pale yellow and so thick they leave a visible ribbon when the whisk lifts.
- Fold in the chocolate in two stages: first lighten it with a quarter of the egg mixture, then fold that back into the rest. Straight-in folding deflates the whole batter.
- The center will still wobble at 15 minutes. That’s right. It firms up as it cools and the glaze sets over top.
Variations
- Add a teaspoon of instant espresso powder to the melted chocolate for deeper, more coffee-forward notes.
- Stir a tablespoon of Grand Marnier or Chambord into the glaze for a boozy adult finish.
- Top with fresh raspberries or candied orange peel just before serving to cut the richness.
Ingredients
Directions
Preheat oven to 425 degrees F. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper.
Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside.
In 3-qt saucepan, combine cut-up chocolate and butter.
Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth.
Remove from heat; cool 15 minutes.
Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved.
Transfer to large bowl.
Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes.
Beat in flour. Spoon about one fourth egg mixture into cooled chocolate.
Fold chocolate back into remaining egg mixture.
Pour into prepared pan. Place pan in deep roasting pan.
Fill with enough hot water to come 2/3rds of the way up the side of springform pan.
Bake 15 minutes (mixture will still be soft in center).
Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula.
Glaze.
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