Chocolate Mousse Cake for Passover Draft

How I make it

Base

1. Preheat the oven to 320°F (160°C) and set a pan of water on the oven floor to create steam.

2. Grease a 9-inch (22-24 cm) round pan.

3. Melt the 3.5 oz (100 g) chocolate with the butter (or oil) and cocoa in the microwave or over a bain-marie.

4. Whip the eggs for about 3 minutes until light and fluffy, then add the sugar gradually, until the foam doubles in volume.

5. Slowly pour the chocolate into the eggs while whipping on low or stirring by hand, until fully combined.

6. Pour into the pan and bake for about 35 minutes. Let cool.

Mousse

1. Melt the 7 oz (200 g) chocolate with the brandy or liqueur in the microwave or over a bain-marie.

2. Add the ½ cup (100 ml) cream and stir, then add the two yolks and stir.

3. Whip the 2 egg whites with the 3 tbsp sugar and gently fold them into the chocolate.

4. Separately, whip the 2 cups (500 ml) cream to stiff peaks and fold into the chocolate.

5. Pour the mousse over the base and refrigerate for several hours.

Glaze

1. Heat the cream until it just bubbles, turn off the heat and add the chocolate.

2. After 3 minutes, stir until smooth with no lumps.

3. Let cool a little and pour gently over the well-chilled cake.

What I've learned

• The chocolate and yolk mixture may turn grainy, and that's fine. It comes together once the whipped whites go in.
• I always make this cake with eggs; it's a real mousse. Without eggs, whip an extra 1 cup (250 ml) cream, 3 cups (750 ml) in all.