Chocolate Mousse Sponge
This serves so many because it so rich you shouldn't eat more than a small wedge.
- 8 ounces best-quality semisweet chocolate (such as Callebaut or Valrhona)
- 8 large eggs
- 1/4 cup confectioners' sugar plus 2 tablespoons for dusting
- Heat oven to 350 degrees F. Lightly coat sides of an 8 1/2-inch springform pan with nonstick vegetable spray (or rub with vegetable oil) and line bottom with wax paper.
- Melt chocolate in a double boiler or in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and keep chocolate warm over the water.
- Separate egg whites from yolks while eggs are cold from the refrigerator. Then allow them to come to room temperature.
- Whisk yolks until thick and pale yellow, about 2 minutes with a standing mixer or 4 minutes with a hand held. (Do not beat to ribbon stage.)
- Fold chocolate into yolks.
- Using thoroughly cleaned beaters, beat whites with 1/4 cup sugar and a pinch of salt, until they just hold soft peaks. Fold one-fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
- Pour batter into pan and bake in middle of oven, 25 to 30 minutes, just until cake is almost set but still trembles slightly in center when shaking gently. Do not cook it beyond this stage, or you won't get a mousse-like center.
- Cool cake on a rack (it will settle as it cools) and chill (still in pan), covered at least 6 hours.
- Let cake stand at room temperature for 30 minutes before serving.
- Run a small, thin-bladed knife between side of pan and cake.
- Open springform and remove side of pan from cake.
- Dust with confectioners' sugar.
Posted by warden2three at Recipe Goldmine April 29, 2001.
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