Intense Chocolate Mousse Cake

1. 1

   Heat oven to 350 degrees.

2. 2

   Cover the outside of a 9-inch springform pan with a double layer of foil.

3. 3

   Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool.

4. 4

   Using an electric mixer, whisk egg whites and salt until thick.

5. 5

   Add 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry; set aside.

6. 6

   In another bowl, whisk together egg yolks and remaining 1/2 cup sugar until pale, frothy and increased in volume.

7. 7

   Whisk in brandy, then fold in cooled chocolate mixture.

8. 8

   Place a kettle of water over heat, and bring it to a boil.

9. 9

   Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it.

10. 10

    Gently fold in remaining whites, being careful not to let the mixture deflate.

11. 11

    Pour mixture into prepared springform pan, and place pan in a roasting pan.

12. 12

    Add boiling water to roasting pan to come halfway up side of springform pan.

13. 13

    Bake for 45 minutes; top of cake will be hard and inside will be gooey.

14. 14

    Remove cake pan from water, and place on a rack to cool completely.

15. 15

    Unwrap foil and remove side of springform pan.

16. 16

    Place cake on a serving platter.

17. 17

    Just before serving, dust top with confectioners' sugar passed through a sieve.

* Per serving · 4 servings · Values may vary.