Bittersweet Chocolate Mousse Cake(ATK) Recipe

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Bittersweet Chocolate Mousse Cake(ATK)
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Ingredients
9
Count
Nutrition
447
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Adjust an oven rack to the lower-middle position and heat the oven to 325°. Butter the sides of a 9-inch spring-form pan; flour the sides and tap out the excess. Line the bottom of the pan with a parchment or waxed paper round. Wrap the bottom and sides of the pan with a large sheet of foil (the OUTSIDE of the pan).
  2. In a double boiler: Melt 12 tablespoons butter and the chocolates in a large bowl over a large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until the chocolate mixture is smooth. Cool the mixture slightly, then whisk in the vanilla and egg yolks. Set the chocolate mixture aside, reserving the hot water, covered, in the saucepan.
  3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds; add half of the crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add the remaining brown sugar and continue to beat at high speed until soft peaks form when the whisk is lifted, about 2 minutes longer. Using a whisk, stir about one third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in 2 additions, using the whisk. Gently scrape the batter into the prepared spring-form pan, set the spring-form pan in a large roasting pan, then pour the hot water from the saucepan into the roasting pan to a depth of 1 inch. Carefully slide the roasting pan into the oven; bake until the cake has risen, is firm around the edges, the center has just set, and an instant-read thermometer inserted into the center registers about 170°, 45 to 55 minutes.
  4. Remove the spring-form pan from the water bath, discard the foil, and cool on a wire rack for 10 minutes. Run a thin-bladed paring knife between the sides of the pan and cake to loosen; cool the cake in the springform pan on a wire rack until barely warm, about 3 hours, then wrap the pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (The cake can be refrigerated for up to 2 days.).
  5. 5. To unmold the cake, remove the sides of the pan. Slide a thin metal spatula between the.
  6. Cake and pan bottom to loosen, then invert the cake onto a large plate, peel off the parchment, and re-invert onto a serving platter.
  7. If you like, dust the cake with confectioners’ sugar just before serving or top slices with a dollop of lightly sweetened whipped cream. To make slicing easier, freeze the cake for 30 minutes just before serving.
  8. To serve, use a sharp, thin-bladed knife, dipping the knife in a pitcher of hot water and wiping the blade before each cut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 447.4 Kcal (1873 kJ)
Calories from fat 269.65 Kcal
% Daily Value*
Total Fat 29.96g 46%
Cholesterol 240.3mg 80%
Sodium 145.15mg 6%
Potassium 139.2mg 3%
Total Carbs 41.43g 14%
Sugars 34.39g 138%
Dietary Fiber 1.49g 6%
Protein 8.42g 17%
Vitamin A 0.2mg 7%
Iron 1.7mg 10%
Calcium 77.5mg 8%
Amount Per 100 g
Calories 329.87 Kcal (1381 kJ)
Calories from fat 198.81 Kcal
% Daily Value*
Total Fat 22.09g 46%
Cholesterol 177.17mg 80%
Sodium 107.02mg 6%
Potassium 102.63mg 3%
Total Carbs 30.55g 14%
Sugars 25.36g 138%
Dietary Fiber 1.1g 6%
Protein 6.21g 17%
Vitamin A 0.2mg 7%
Iron 1.3mg 10%
Calcium 57.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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