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Baked Chocolate Mousse Cake

kept bymlehet
recipe bySerious Eats

When served at room temperature, the texture of this cake is soft and creamy. Served chilled, the texture is more firm. Use a hot, wet, knife to cut slices of cake. Be sure to use a high quality bittersweet chocolate here.


Cocoa to dust pan and over top of cake
14 tablespoons (7 ounces) unsalted butter
16 ounces bittersweet chocolate, finely chopped
1/8 teaspoon salt
10 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided



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