-
1
Preheat the oven to 350 degrees.
-
2
Position the rack in the center of the oven.
-
3
To prepare the cake, put the six egg yolks and one-half cup of the sugar into the bowl of an electric mixer.
-
4
Beat on high speed until the yolks are thick and lemon-colored.
-
5
Beat in the three tablespoons of instant espresso coffee.
-
6
Start beating on low speed while adding the flour and cocoa.
-
7
Put the six egg whites in a clean bowl and, using a clean beater, beat them until they are partly stiff.
-
8
Add the remaining one-quarter cup of sugar and continue beating until the whites are stiff but not dry.
-
9
Fold the whites into the yolk mixture.
-
10
Line a heavy-duty 17-by-11-inch jellyroll pan with a sheet of parchment or aluminum foil.
-
11
Pour and spread the cake mixture into the prepared pan, smoothing over the top.
-
12
Place in the oven and bake 12 to 15 minutes, reversing the pan once, front to back, during the baking time.
-
13
When the cake is cooked, spread a second sheet of parchment or aluminum foil on top of the cake.
-
14
Gently place a baking sheet on top and quickly flip the cake over and onto the baking sheet.
-
15
Peel off the parchment or foil on which the cake baked.
-
16
Lightly oil two seven-cup loaf pans.
-
17
Line the pans with clear plastic wrap, letting the wrap extend outside the pans.
-
18
Carefully place the pan on top of the cake and, using a knife, cut and trace it around the bottom of the pan.
-
19
Cut out a rectangle of cake to fit inside each loaf pan.
-
20
The rest of the cake will be used later.
-
21
To prepare the mousse, pour the cream into a two-quart saucepan and bring to a simmer.
-
22
Let simmer about 30 minutes or until the cream is reduced to two cups.
-
23
Stir in the three tablespoons of instant espresso coffee.
-
24
Put the bittersweet and unsweetened chocolate into the container of a food processor and blend well.
-
25
Or chop the chocolate as finely as possible by hand.
-
26
Add the chocolate to the cream mixture and stir over low heat until blended.
-
27
Pour and scrape this mixture into the container of a food processor and gradually add the butter, bit by bit.
-
28
Add the egg yolks one at a time and process until smooth.
-
29
If a food processor is not used, this can be done in an electric blender in two batches.
-
30
Beat the egg whites with one- half cup of sugar until they are stiff but not dry.
-
31
Pour the chocolate mixture into the whites and fold over and over with a spatula until no whites show.
-
32
Pour an equal portion of the mousse into each of the prepared loaf pans.
-
33
Make more cutouts of the cake to cover the mousse.
-
34
Refrigerate until ready to serve.
-
35
Unmold and serve sliced.
