Indulge your taste buds with the exquisite Julia Child’s Chocolate Mousse Cake. It’s the kind of dessert that might just top your culinary experiences this year. This velvety creation is a symphony of rich chocolate flavor with a subtle coffee twist, all wrapped in a tender embrace.
What’s the Deal with Julia Child’s Chocolate Mousse Cake?
Imagine a cake that’s a cross between a flourless chocolate cake and a cheesecake, and you’ll get a sense of what this delightful treat is like. It’s made with a luscious mixture of egg custard and whipped cream, heightened by the flavors of chocolate, rum, and coffee. Plus, it’s gluten-free! Each bite is a journey into chocolatey perfection, so rich that a small slice can be incredibly satisfying.
How Does It Come Together?
Julia Child’s recipe calls for a unique approach. It starts with creating a light and airy chocolate mousse by whipping eggs and cream to perfection. As the cake cools after baking, it takes on a delightful fudgy texture, making every bite pure bliss.
Pro Tips from the Food & Wine Test Kitchen
When whipping the cream, be gentle to preserve all that fluffy goodness. The key is to fold a portion of the whipped cream into the chocolate mixture first, lightening the batter. Then, carefully incorporate the rest of the whipped cream to maintain its airy texture.
Serving Your Masterpiece
This cake is at its prime when enjoyed slightly warm. However, you can prepare it in advance, keeping it in the pan, covered, and refrigerated once it’s cooled. When ready to serve, a gentle 200°F oven warming for 20 minutes does the trick. A kitchen torch can also help release the cake if needed.
Ingredients You’ll Need:
1 tablespoon instant coffee
4 tablespoons hot water
4 tablespoons dark Jamaican rum
14 ounces semisweet baking chocolate, chopped
2 ounces unsweetened baking chocolate, chopped
6 large eggs
1/2 cup granulated sugar
1 cup heavy whipping cream, chilled
1 tablespoon pure vanilla extract
Confectioners’ sugar and/or sweetened whipped cream for serving
Preheat your oven to 350°F, positioning the rack in the lower third. Butter a 9x9x2-inch cake pan, line it with parchment paper, and dust it with flour. Place the cake pan in a larger roasting pan filled with hot water, then put both in the oven.
Mix coffee and hot water in a saucepan, add rum and chocolate, and let the chocolate melt.
In a mixing bowl over hot water, whisk eggs and sugar until they’re slightly warm and the sugar is dissolved. Beat the mixture on high speed until it triples in volume and forms a thick ribbon.
In another bowl over ice water, whip the cream until it doubles in volume and holds its shape softly. Add vanilla.
Whisk the melted chocolate until smooth and silky, then fold it into the egg mixture, adding whipped cream in two parts.
Pour the batter into the prepared cake pan, spread it evenly, and place it in the hot water bath in the oven. Bake until the cake rises and a skewer comes out mostly clean, about 1 hour.
Turn off the oven, leave the door slightly ajar, and let the cake sit for 30 minutes in the water bath.
Remove the cake and let it sit for another 30 minutes to firm up. It will sink down but retain its deliciousness.
Gently loosen the edges with a knife if needed, unmold the cake onto a serving platter, and sprinkle with confectioners’ sugar or top with whipped cream.
Julia Child’s Chocolate Mousse Cake is a masterpiece that’s worth every moment of preparation. Its rich, velvety goodness is best savored slightly warm, but it’s also a delightful treat after a day or two in the fridge. Whether you enjoy it solo or with a dollop of sweetened whipped cream, it’s a dessert experience you won’t forget. So, don’t wait, indulge in this decadent creation and savor the magic of Julia Child’s culinary expert