Michel Rostang's Double Chocolate Mousse Cake

One word to this chocolate cake, DIVINE.

Fall in love instantly with this moist & melt-in-the-mouth chocolate mousse cake.

I added a little variations to the recipe.

I really like the subtle note of Grand Marnier matching with bittersweet chocolate & I used muscovado sugar to increase the richness & moisture.

I baked a small 6" cake instead of 8", only because I didn't have a 8" pan in hands.

I think it's the right size, a small slice with a cup of tea makes my day happy & satisfied after the photo shoot.

Below is my favourite photo of the day, really like the tone & composition :)

Recipe (6" round):

adapted from here

60 g dark chocolate 72%

40 ml hot brewed espresso or strong brewed coffee

50 g salted butter, soften

65 g dark muscovado sugar

2 eggs, separated

1 tbsp Grand Marnier

Cocoa powder, for dusting

Preheat the oven to 200C, line a parchment paper at the base & grease the side of a 6" springform pan.

Dissolve 30 g of sugar in hot brewed espresso or coffee.

In a small saucepan, melt the chocolate over simmering water, stir in the espresso or coffee.

Remove from heating, stir in butter until smooth.

Stir in egg yolks, one at a time, until smooth.

Add in Grand Marnier, stir until smooth.

In a large bowl, whisk egg whites with the remaining sugar to soft peaks.

Fold the 1/3 of egg whites into the chocolate batter until smooth.

Fold in the remainder of the egg whites.

Pour in 1/3 of the batter into the prepared pan, cover & refrigerate the remaining batter.

Bake in the oven for 10-12 min, remove from heating & cool to room temperature, cool further in a refrigerator (at least 1 h).

Pour the remaining batter on top of the cake, return to the oven & bake at 200C for 25 min or until a skewer inserted come out almost dry.

Leave to cool & refrigerate for at least 4 h or overnight before serving.

Run a blunt knife around the edges & carefully remove the cake from the pan.

Dust with cocoa powder & serve.

Note: If you're using 8" cake pan, just double the recipe.