This chocolate-lovers' dream can become your new special occasion staple, even for Passover! This luscious mousse-filled flourless chocolate cake, which is nut free, dairy free, refined sugar free and Paleo, is filled with a simple mousse made of chocolate and water. The mousse, and the magic trick that breaks the quintessential chocolate rule (water and chocolate don't mix), is the brainchild of molecular gastronomist Hervé This. It's delicious by itself or a fabulous, pure chocolaty frosting for cakes or fruit. However, if you want, you can also use the Super Creamy Cacao Avocado Mousse recipe to fill this cake.
- Cook Time
- Prep Time
- 8 oz. (240 g) best quality-bittersweet (preferably at least 70% cacao content) chocolate, coarsely chopped (or chips)
- 1/3 cup avocado oil (you can substitute with virgin olive oil or melted virgin coconut oil)
- 6 large eggs
- 1 cup (7 oz/ 210 g) coconut palm sugar
- 1/4 teaspoons sea salt
- 1 teaspoon pure vanilla extract
- 8 oz. (240 g) best quality-bittersweet (preferably 60 to 70% cacao content) chocolate, coarsely chopped (or chips)
- 3/4 cup (6 oz.) water
- Ice cubes
1. Preheat oven to 350 F. Line the bottom of an 8 or 9-inch springform pan with a round of parchment paper. Set aside.
2. Clean the bowl and whisk attachment of a standing mixer with a paper towel moistened with white vinegar (this will help the egg whites fluff).
3. Fill small saucepan with about 2 inches water and place on the stovetop over low heat. Set a medium bowl over the saucepan with simmering water, and place the chocolate and oil in it. Stir mixture occasionally with a silicone or wooden spatula until it melts.
4. Separate 4 of the eggs, putting egg whites in the bowl of the standing mixer and egg yolks in medium bowl. Set egg whites aside.
5. Add remaining 2 whole eggs, coconut palm sugar, salt and vanilla extract to egg yolks. Whisk until well combined. Add chocolate mixture, adding a little at first, and mix with a spatula, to temper the eggs. Whisk in the in the remaining chocolate mixture and set aside.
6. In the standing mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Increase the speed to high and beat until soft peaks form. With a spatula, scoop out 1/4 of whipped egg whites and mix into chocolate-egg yolk mixture. Add remaining egg whites into mixture and gently fold in until egg whites are just incorporated and no large streaks of white remain visible (don't over mix). Gently pour batter into prepared pan.
7. Bake until the center is set and doesn't wobble when pan is lightly shaken, about 35 to 40 minutes (better to err on the undertake side to ensure a moist cake).
8. Remove from the oven and place cake on rack to cool completely, about 90 minutes. Note: cake will sink as it cools. When cooled, run an offset spatula around edge to release cake from the pan. Unmold and fill or double-wrap in plastic and freeze.
1. In a medium stockpot heat chocolate and water over low heat, whisking until completely melted (3 to 5 minutes).
2. Transfer melted chocolate-water mix to a bowl (I use the bowl of a standing mixer), and prop that bowl on top of another bowl partially filled with ice, and whip until the mixture reaches a mousse-like consistency. You can do it manually, with a hand whisk or using an electric mixer. I use my standing mixer, propped over a small bowl with ice. It takes about 10 minutes for the air bubbles to form, but keep an eye on it. If you over mix, it can become grainy. It will set as it cools.
1. Once mousse is ready, fill the cavity of the chocolate cake by spreading the mousse on it with an offset spatula, and decorate with sliced fruit, if desired.
Serve or refrigerate until 3 hours before serving.