Who Doesn't Like CHOCOLATE MOUSSE CAKE?!

Alright, so for a little variety, I wanted to post this AMAZINGLY PHENOMENAL super-moist chocolate cake recipe :).  Believe it or not, the high school kid that I tutor made this for me at my second tutoring session with him and I begged him for the recipe.  If you like chocolate, you will LOVE this cake:

Chocolate Mousse Cake

11 oz best bittersweet chocolate

2 oz best milk chocolate

¾ cup unsalted butter

8 large eggs, separated

Scant ½ cup light brown sugar

1/3 cup sugar

1 tablespoon vanilla extract (plus large pour of vanilla powder)

Pinch of salt

9” springform pan

Large roasting pan

Heavy duty aluminum foil

Preheat oven to 350 degrees F and put kettle on to boil.

Line the inside of springform pan with foil, making sure you press the foil well into the sides and bottom of the pan so that it forms a smooth surface. This will prevent water from getting into the cake when it is cooked in its water bath.

Melt the chocolate and butter in microwave and let it cool. In another bowl, beat the egg yolks and sugars until very thick and pale, as creamy as mayonnaise: the mixture should form and fall in ribbons when you lift up the whisk. Stir in vanilla and salt, and then the cooled chocolate mixture. Whisk the egg whites in a large bowl until soft peaks form, then lighten the chocolate mixture with a briskly beaten –in dollop of whites before GENTLY folding the rest of them into it.

Pour the cake batter into the foil lined springform, which you have placed in a large roasting pan. Add hot water from the recently boiled kettle to come about 1 inch up the sides of the cake pan and carefully put the roasting pan with its cargo in the oven.

Cook 50 min to 1 hour. The inside of the cake will be damp and mousse-like, but the top should look cooked and dry. Let it cool completely on a cooling rack before releasing it from the pan. This calls for a little bit of patience, because you will need to peel the foil gently away from the sides. Just go slowly and remember that this is a very damp cake, and you won’t be able to pry it away from its foil-lined base—though it’s easy enough to tear off the excess foil once you set the cake on its plate. Dust with confectioners’ sugar if you want and serve with crème fraiche and maybe some raspberries.