This recipe was a Baker's Chocolate ad in a magazine decades ago. I noticed it would easily adapt to Passover, which it does. You basically whip up a big batch of chocolate mousse and bake half of it. It solidifies and creates a base, and when it cools, you poor in the rest of the mouse, chilled. It is not a hard cake to make, and you could think about making it any old time. Also, while not vegan (8 eggs!), it is gluten-free.
1 pkg. (8 sqs.) semi-sweet chocolate or 8 oz. semi-sweet chocolate chips
1/4 c. water or coffee
8 eggs, separated (use clean eggs with no cracks in shells)
1 1/2 tsp. vanilla (substitute cinnamon on Passover if you can't find vanilla)
2/3 c. sugar
1/4 c. water or coffee
8 eggs, separated (use clean eggs with no cracks in shells)
1 1/2 tsp. vanilla (substitute cinnamon on Passover if you can't find vanilla)
2/3 c. sugar
Heat chocolate and water/coffee in a large glass bowl in the microwave in 30 second increments stirring until smooth. If you've switched to an induction, put in the chocolate and water, using a large sauce pan set at 1 or 2, and be patient. Some have a melt setting.
Stir in egg yolks; add vanilla.
Beat egg whites in a large mixing bowl gradually adding the sugar, until stiff peaks form, about 3 minutes.
Stir a small amount of the egg white mixture into chocolate mixture to lighten it; then fold the chocolate mixture into remaining whites.
Pour 4 cups into a well-buttered 9" springform pan. Chill remaining mixture. (you can make it in a pie pan but I think the spring form gives a better presentation.)
Bake at 350 degrees for 25 minutes or until just set. Cool slightly; then chill 1 hour. Center will fall, forming shell.
Spoon chilled chocolate mousse into chilled shell. Chill 3 hours (or overnight.) [Sometimes the mousse just doesn't set; then it is a chocolate sauce!]
It's a cake that could use some garnish - grated pistachios, a dollop of whipped
cream if it's not a meat meal, some berries. Or maybe all three.
Also - this is really good frozen. You could intentionally freeze it, but for us we (surprisingly) had some leftover once and discovered it is great frozen.
Turns out the original recipe, though much more complicated, is Maida Heatter's, in the New York Times, a cake guru of the 70's-80s. Helen Feinberg makes some of her recipes. https://timesmachine.nytimes.com/timesmachine/1972/05/21/82224385.html?pageNumber=430 The main difference is she says to beat the egg yolks before adding them to the chocolate mixture.
Stir in egg yolks; add vanilla.
Beat egg whites in a large mixing bowl gradually adding the sugar, until stiff peaks form, about 3 minutes.
Stir a small amount of the egg white mixture into chocolate mixture to lighten it; then fold the chocolate mixture into remaining whites.
Pour 4 cups into a well-buttered 9" springform pan. Chill remaining mixture. (you can make it in a pie pan but I think the spring form gives a better presentation.)
Bake at 350 degrees for 25 minutes or until just set. Cool slightly; then chill 1 hour. Center will fall, forming shell.
Spoon chilled chocolate mousse into chilled shell. Chill 3 hours (or overnight.) [Sometimes the mousse just doesn't set; then it is a chocolate sauce!]
It's a cake that could use some garnish - grated pistachios, a dollop of whipped
cream if it's not a meat meal, some berries. Or maybe all three.
Also - this is really good frozen. You could intentionally freeze it, but for us we (surprisingly) had some leftover once and discovered it is great frozen.
Turns out the original recipe, though much more complicated, is Maida Heatter's, in the New York Times, a cake guru of the 70's-80s. Helen Feinberg makes some of her recipes. https://timesmachine.nytimes.com/timesmachine/1972/05/21/82224385.html?pageNumber=430 The main difference is she says to beat the egg yolks before adding them to the chocolate mixture.
