Racines Cake (Chocolate Mousse Cake)

If you are female, have female friends, or are married to a female, this is a cake you should learn to make. Apparently at work, a few of us are all in sync and magically I get a baking urge for chocolate at just the right time each month. They love it, and this cake was the perfect solution for all of us. I made some people very happy that day, which is always a great feeling. And, it was even impressive enough for a guest for dinner. Oh, and if you’re not a girl, it’s still pretty delicious. So, don’t worry…and try to be okay with using 6 eggs. It really is worth it.

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The cake does not photograph as well as I would like. Even in the cookbook it did not look as good as it tastes. It looks a bit dry, but in reality the inside is so soft. It is almost like having souffle or mousse, but it is a cake! If you own this cookbook, you should check out the recipe because David Lebovitz has a really funny story about how he got the recipe.

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Directions for Racines Cake (Chocolate Mousse Cake)

Slightly adapted from Ready for Dessert by David Lebovitz

  • Cocoa powder for dusting the pan
  • 280 g chocolate, chopped (use your favorite dark kind)
  • 1 stick (1/2 cup) butter, cut into tablespoon pieces
  • 1/4 to 1/2 teaspoon kosher salt
  • 1 Tablespoon instant coffee dissolved into 1 Tablespoon of boiling water
  • 1 teaspoon vanilla extract
  • 6 large eggs, separated, at room temperature
  • 50 g, plus 30 g, of granulated sugar
  • 2 Tablespoons cocoa nibs (optional, mini chocolate chips could also work)

Preheat the oven to 350 degrees. Butter and lightly coat a 9 inch springform pan with cocoa powder.

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Tap out any excess. In a double boiler or similar setup, melt together the chocolate, butter, instant coffee mixture, and salt.

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Stir until everything is smooth, then remove from the heat and add the vanilla.

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Whisk together the egg yolks and 50 g of granulated sugar until light and creamy (about 1 minute on medium-high with a mixer, using the whisk attachment).

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In a separate bowl, whisk the egg whites until they begin to thicken and just hold their shape.

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Add the 30 g of granulated sugar, then whisk until the whites hold soft peaks.

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Fold the yolk mixture into the chocolate, then fold in half of the egg whites.

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Fold in the remaining half of the egg whites gently, just until the egg white streaks have disappeared.

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Pour the batter into the springform pan,

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then sprinkle cocoa nibs on top.

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Bake for about 20-25 minutes until the center is just barely set.

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Let it cool completely before removing from the pan.

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Serve at room temperature for a mousse-texture, or chill for a more fudgy brownie texture.

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Directions for Racines Cake (Chocolate Mousse Cake) (without pictures)

Slightly adapted from Ready for Dessert by David Lebovitz

  • Cocoa powder for dusting the pan
  • 280 g chocolate, chopped (use your favorite dark kind)
  • 1 stick (1/2 cup) butter, cut into tablespoon pieces
  • 1/4 to 1/2 teaspoon kosher salt
  • 1 Tablespoon instant coffee dissolved into 1 Tablespoon of boiling water
  • 1 teaspoon vanilla extract
  • 6 large eggs, separated, at room temperature
  • 50 g, plus 30 g, of granulated sugar
  • 2 Tablespoons cocoa nibs (optional, mini chocolate chips could also work)

Preheat the oven to 350 degrees. Butter and lightly coat a 9 inch springform pan with cocoa powder. Tap out any excess. In a double boiler or similar setup, melt together the chocolate, butter, instant coffee mixture, and salt. Stir until everything is smooth, then remove from the heat and add the vanilla.

Whisk together the egg yolks and 50 g of granulated sugar until light and creamy (about 1 minute on medium-high with a mixer, using the whisk attachment). In a separate bowl, whisk the egg whites until they begin to thicken and just hold their shape. Add the 30 g of granulated sugar, then whisk until the whites hold soft peaks.

Fold the yolk mixture into the chocolate, then fold in half of the egg whites. Fold in the remaining half of the egg whites gently, just until the egg white streaks have disappeared.

Pour the batter into the springform pan, then sprinkle cocoa nibs on top. Bake for about 20-25 minutes until the center is just barely set. Let it cool completely before removing from the pan. Serve at room temperature for a mousse-texture, or chill for a more fudgy brownie texture.

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15 thoughts on “Racines Cake (Chocolate Mousse Cake)

  1. Oh Alyssa – this Racines Cake has long been on my to-do list but since I have a Martha flourless cake I really like to make all the time, I haven’t gotten to it. I’m so glad to hear you like it and I *will* make it soon. I love DL and this is my favorite baking book of all! : )

      • Martha’s is even easier (and very similiar, actually..I just made it a few days ago). You whisk in the yolks instead of separately whipping it. Ironically, I’ve made it many times and this weekend was the first time we ever had it cold and I just loved it! Gotta try the Racines if only for another excuse to make/eat more flourless chocolate cake. : )

      • I finally made the cake – I did a mini 6-inch version. It was really good – just as I expect from DL! I love how your cake came out so so moist in the center – I would’ve loved more “center” bits in a larger cake. I’m glad I finally made it. It is richer than Martha’s, btw…and I didn’t think the cocoa nibs moved the needle that much for me. I wouldn’t mind it w/o that.

      • That’s great to hear! 🙂 Did you halve the recipe to do a 6-inch? I was never sure of the conversion with that size. Yeah, the nibs could be left out…I just like the texture in mine.

  2. Pingback: Coffee Buttercream and Chocolate Cake | fudgingahead

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