Baked Chocolate Mousse Cake

Name: Baked Chocolate Mousse Cake
Ingredients: 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

Baked Chocolate Mousse Cake was pinched from <a href="http://www.seriouseats.com/recipes/2013/06/baked-chocolate-mousse-cake-recipe.html?utm_source=Serious%20Eats%20Newsletters" target="_blank">www.seriouseats.com.</a>

"[Photograph: Yvonne Ruperti] This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form. Notes: When served at room temperature, the texture of this cake is soft and creamy. Served chilled, the texture is more firm. Use a hot, wet, knife to cut slices of cake. Be sure to use a high quality bittersweet chocolate here. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."

INGREDIENTS

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Cocoa to dust pan and over top of cake

•

14 tablespoons (7 ounces) unsalted butter

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16 ounces bittersweet chocolate, finely chopped

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1/8 teaspoon salt

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10 large eggs, separated

•

1/4 teaspoon cream of tartar

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1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided

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