Black-and-White Mousse Cake
 
Serves 10
Ingredients
  • ¾ cup finely chopped semisweet chocolate
  • 3 tablespoons all-purpose flour
  • 3 tablespoons Dutch process cocoa powder
  • 7 large eggs, separated
  • 1 cup sugar, divided
  • 11/2 teaspoons vanilla extract
  • Mousse (recipe follows)
Instructions
  1. Preheat oven to 375°. Lightly grease an 11¾ x 16¾ x 1-inch rimmed baking sheet with nonstick cooking spray; line with parchment paper, and spray parchment paper with nonstick cooking spray.
  2. In the work bowl of a food processor, combine chocolate, flour, and cocoa powder. Process until chocolate is finely ground.
  3. In a medium bowl, beat egg yolks at medium speed with an electric mixer for 1 minute. Add ground chocolate mixture, ¾ cup sugar, and vanilla, beating until well combined; set aside.
  4. In a separate bowl, beat egg whites at medium-high speed with an electric mixer until foamy. Gradually add remaining ¼ cup sugar, beating until stiff peaks form. Fold egg white mixture, in thirds, into egg yolk mixture. Spread batter in prepared pan. Bake for 12 to 14 minutes, or until cake springs back when lightly touched in center; immediately loosen from sides of pan, and turn out onto parchment paper. Remove parchment paper from bottom of cake; cool cake completely.
  5. To assemble cake, cut 3 (9x3-inch) strips of cake. Place cake strips in the bottom of a 9-inch square springform pan.
  6. Spread half of Mousse on top of cake.
  7. Cut remaining cake into strips to fit pan. Place cake strips on top of mousse. Spread remaining mousse on top of cake. Cover; refrigerate for 4 hours to overnight. Garnish with grated chocolate and chocolate curls, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/black-and-white-chocolate-mousse-cake/