Tonight was the Supermoon Lunar Eclipse, or 'Blood Moon'. I was just finishing up this recipe while we were looking at the eclipse, so decided to call it 'Eclipse Cake'. Maybe we'll make it a tradition for all future eclipses.
The recipe is actually a baked chocolate mousse. Another plus, its gluten free! We served it with vanilla ice cream, but can be served with whipped cream instead. Totally tasty.
18 tbsp unsalted butter, cubed
12 oz dark chocolate, broken into pieces (*See alternate)
1 1/2 cups light brown sugar
5 large eggs, at room temperature, separated
pinch of salt
cocoa powder, or confectioner's sugar (powdered sugar) for dusting
*alternate for dark chocolate:
12 tbsp cocoa powder
15 tbsp sugar
8 tbsp oil or shortening
9 inch round spring form cake pan.
1. Preheat oven to 350 degrees F (180 degrees C). Grease pan and line the bottom with parchment paper.
2. Boil In a heatproof bowl set over a pan of simmering water, melt the butter and chocolate (*or all alternate ingredients) together until smooth and glossy, stirring now occasionally. Maker sure the base of the bowl does not touch the water.
3.Remove the pan and allow to cool slightly, then stir in the sugar, followed by the egg yolks, one at a time. Make sure they are each thoroughly mixed.
4. In a mixing bowl, whisk the egg whites and salt until soft peaks form.
5. Gradually fold the egg whites into the chocolate mixture. Pour into the cake pan and smooth the top.
6. Bake for 45 min-1 hour, until the top is firm bu the middle still wobbles slightly when you shake the pan. Leave to cool completely in the pan. This is very important. Invert onto a plate and remove the parchment paper. Invert again onto serving plate and dust with cocoa powder or confectioner's sugar before serving.
Be careful not to over bake. The outside should be crispy, but the inside should be gooey.