Chocolate Mousse Cake from That Skinny Chick Can Bake

It's the third Wednesday of the month...and PiTCC's Favorite Dishes from Around The World is back!

Today's recipe is different from the first two we've featured before. It's something rich, moist, sweet and decadent! It's the first "cake" guest post in our series...and I am both excited and humbled that Lizzy of That Skinny Chick Can Bake found the time to share her recipe of my favorite Chocolate Mousse Cake!

I'm sure you all know her! She's that fabulous, sweet and very caring lady who's such a valuable asset in the food blogging community, not only for her mouthwatering recipes and stunning pictures, but much more for her very warm and inspiring personality. I met Lizzy through Foodbuzz and I have been a big fan of her since then. I am not much into baking so I really admire those who are good at it, and Lizzy is one of them. Though she's not from France where chocolate mousse originated, when I think of cakes, she is the first person that comes into my mind! Baking queen is what I consider her to be and I truly feel so honored to have her today! Without further ado, I give you the amazing Lizzy...

Hi everyone! I'm Lizzy of That Skinny Chick Can Bake. I am a self taught home cook who loves making every dish both beautiful and delicious. My family is full of chocoholics and this is reflected in the embarrassingly high number of brownie recipes on my blog! My household composed of a hungry husband and 3 grown up kids plus one sweet, geriatric pup named Lambeau.

I am thrilled to be kicking off Tina's guest posts on cakes for her  PiTCC's Favorite Dishes from Around The World series. She has asked a number of her baking buddies to demonstrate some of her favorite cakes. I was excited to see a chocolate mousse cake as one of her options and nabbed it immediately! My youngest son's birthday was approaching and I was certain this would be his idea of nirvana.

Chocolate is melted, eggs are separated, whites are whipped. Lack of flour makes this cake smooth and silky...a melt in your mouth wonder. The birthday boy was smitten with this fabulous cake...I hope you will be too!

Chocolates are gently microwaved with butter, till smooth and melted.

 

Springform pan is buttered and wrapped in foil.

Egg whites are whipped till stiff.

Egg whites are folded into mixture of chocolate, egg yolks, and flavorings, then scraped into prepared pan.

 Baked in a bain marie (water bath) to perfection.

Thanks again Tina, for inviting me to your incredible blog! You are a constant inspiration both as a home cook and a mom. You are such a dear and supportive blogger friend. 

Ingredients: (Adapted from Cook's Illustrated)

Serves 12-16

• 12 Tbsp (1 1/2 sticks) unsalted butter, cut into 12 pieces, plus softened butter for greasing pan
• Flour for dusting pan
• 12 oz. semisweet chocolate, chopped
• 1 oz. unsweetened chocolate, chopped
• 1 tsp vanilla extract
• 1 Tbsp Kahlua
• 8 large eggs, separated
• 1/8 tsp salt 
• 2/3 cup brown sugar

Procedure:

1. Preheat oven to 325º. Butter then flour sides of 9-inch springform pan. Line bottom of pan with parchment round. Wrap bottom and sides of pan with large sheet of foil.

2. Melt 12 tablespoons butter and chocolates in large bowl and microwave for 30 second increments, stirring occasionally, until chocolate mixture is smooth. Cool mixture slightly, then whisk in vanilla, Kahlua and egg yolks. Set chocolate mixture aside.

 3. In a standing mixer fitted with whisk attachment, beat egg whites and salt at medium speed until foamy, then add half of the brown sugar, beat at high speed until combined, then add remaining brown sugar and continue to beat at high speed until soft peaks form, about 2 minutes longer. Using whisk, stir about a third of beaten egg whites into chocolate mixture to lighten it, then fold in remaining egg whites in 2 additions with a spatula. Pour batter into prepared springform pan, then set springform pan in large roasting pan. Carefully fill the roasting pan with hot water to a depth of 1 inch. Bake until cake has risen, is firm around edges, center has just set, and instant-read thermometer inserted into center registers about 170º, 45 to 55 minutes. 

4. Remove springform pan from water bath, discard foil, and cool on wire rack 10 minutes. Run a knife between sides of pan and cake to loosen, then cool cake in springform pan until barely warm, about 3 hours. Wrap pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours or up to 2 days.

5. To serve cake, remove sides of pan. Slide thin metal spatula between cake and pan bottom to loosen, then invert cake onto large plate, peel off parchment, and re-invert onto serving platter. To cut, dip a knife in hot water...and wipe between each cut. Serve with berries and sweetened whipped cream.

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Now, we all know how to make this sinfully good Chocolate Mousse Cake! A million thanks to Lizzy for sharing this recipe with us!

Be sure to visit That Skinny Chick Can Bake! Let me tell you, that skinny chick can definitely bake! Lizzy's blog offer a wide collection of baked sweet treats that will surely tickle your taste buds and inspire you to bake. But it doesn't end there! She also has savory dishes to offer and you'll truly be amazed! ;)