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.