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Chocolate Cake, Flourless IX (D, KLP, TNT)
Source: New York Times Magazine
Serves: 8

8 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon espresso powder
1/4 cup boiling water
8 eggs, separated
2/3 cup sugar
2-1/2 teaspoons vanilla
Matzo cake meal (or fine dry bread crumbs)
1-1/2 cups heavy cream
1/4 cup superfine sugar

Preheat oven to 350°F.

Place chocolate in top of double boiler over hot, not boiling water. Dissolve the espresso powder in the boiling water and add to the chocolate. Cover and let stand over very low heat.

Stir with a wire whisk occasionally. When chocolate is almost melted, remove from top of double boiler and whisk mixture until smooth.

Meanwhile beat egg yolks until thick. Gradually beat in the sugar until mixture is thick and lemon colored.

Gradually beat the chocolate into the yolk mixture. Beat in 1 teaspoon vanilla. Beat whites until stiff but not dry. Fold into chocolate mixture in three additions.

Dust a well-buttered 9" pie plate with matzo cake meal (for Passover) or with fine dry bread crumbs. Fill plate with part of mousse mixture (about 2/3) so it comes level with edge.

Bake 25 minutes. Turn off heat and leave in the oven for 5 minutes more. Remove and cool for 2 hours. As it cools, the cooked mousse sinks in the middle to form a pie-type shell.

Meanwhile cover and refrigerate the remaining uncooked mousse. When the shell is cooled, fill with remaining uncooked mousse, mounding it up like a pie filling. Chill 2 to 3 hours.

Beat the cream with the remaining vanilla and superfine sugar until stiff. Spread over pie, or using a piping bag and star tube, make a lattice pattern over top of pie.

Poster's Notes:
One of my favorite deserts year round that I've been making for at least 25 years, is easy to make and always comes out great!

Posted by Sandy Calin

Nutritional Info Per Serving: N/A