Ingredients:

  • 1/2 cup (115g) Unsalted butter, cubed
  • 6 oz (170g) Bittersweet chocolate (60% cacao), finely chopped
  • 3 Large eggs, room temperature
  • 1/2 cup (100g) Granulated sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Sea salt
  • 2 tbsp Dutch-process cocoa powder
  • 1 1/2 cups (360ml) Heavy whipping cream, cold
  • 8 oz (225g) Semi-sweet chocolate, melted and cooled slightly
  • 1 tbsp Strong espresso
  • 1/4 cup (30g) Powdered sugar
  • 4 oz (115g) Dark chocolate (70% cacao), chopped
  • 1/2 cup (120ml) Heavy cream
  • 1 tbsp Light corn syrup

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper. Melt the butter and bittersweet chocolate together using a double boiler until smooth and glossy.
  2. In a stand mixer, whisk eggs and granulated sugar for approximately 3 minutes until the mixture is pale and has doubled in volume.
  3. Gently fold the melted chocolate mixture into the aerated eggs. Sift in the cocoa powder and sea salt, folding until just combined to maintain volume.
  4. Pour the batter into the prepared pan and bake for 25 minutes. Remove from oven and allow to cool completely in the pan.
  5. Prepare the mousse: Combine melted semi-sweet chocolate and espresso. In a separate bowl, whip 1.5 cups heavy cream and powdered sugar to stiff peaks. Fold the whipped cream into the cooled chocolate mixture and spread evenly over the cake base.
  6. Prepare the ganache: Heat 1/2 cup heavy cream until simmering, then pour over dark chocolate and corn syrup. Let sit for 2 minutes, stir until emulsified, and pour over the chilled mousse layer.
  7. Refrigerate the cake for at least 4 hours to allow the mousse to stabilize and the ganache to set before releasing from the springform pan.