Luscious Peruvian Chocolate Mousse Cake

Allergens

Eggs, Milk

Ingredients

• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 4 oz bittersweet chocolate, finely chopped
• 2/3 cup milk
• 1 tsp pure vanilla extract
• 1/2 cup all
• purpose flour
• A pinch of salt
• Unsweetened cocoa powder, for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together egg yolks, 3/4 cup sugar, milk, and vanilla extract until smooth. Set aside.
3. Melt the chocolate in a double boiler or in the microwave in 30 second increments, stirring after each interval until fully melted. Let it cool slightly.
4. Fold the melted chocolate into the egg yolk mixture.
5. In another large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
6. Gently fold the beaten egg whites into the chocolate mixture, followed by the flour and a pinch of salt, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
8. Once cooled, dust with unsweetened cocoa powder if desired, and serve in elegant slices.

Chef’s Insight

Use high-quality chocolate for the best flavor and mouthfeel. - Allow the cake to cool completely before dusting with cocoa powder, as warmth can cause it to clump.

Notes

Be careful not to overmix the batter to maintain a light and airy texture. - Use a double boiler or microwave to melt the chocolate evenly and avoid burning.