Magic Chocolate Mousse Cake

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Line the sides of the pan with a strip of parchment paper 3 inches (7.5 cm) high, letting it rise above the edge of the pan.
  • In a glass bowl set over a pot of simmering water or in the microwave oven, melt the chocolate with the butter, cinnamon and salt. Mix well.
  • In a large bowl, whisk the egg yolks and ¼ cup (55 g) of the sugar with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 5 minutes (using a stand mixer is preferable). Set aside. Wash the whisk attachment.
  • In another large bowl, whisk the egg whites and remaining sugar with an electric mixer until stiff peaks form, about 5 minutes.
  • Using a whisk or spatula, fold the chocolate mixture in three additions into the bowl of egg yolks. Fold in the egg whites.
  • Spread half of the batter out in the prepared pan. Cover the remaining batter with plastic wrap directly on the surface. Set aside at room temperature.
  • Bake the cake for 20 to 25 minutes or until the edges are cooked and the centre is still slightly wobbly. Let cool for 20 minutes on a wire rack. The cake will sink slightly.
  • Top the cake with half of the raspberries. Using an offset spatula, spread the remaining batter over the raspberries. Cover and refrigerate for 8 hours or overnight.
  • Unmould the cake. Remove the parchment paper. Place the cake on a serving dish. Let sit out at room temperature for 1 to 2 hours before serving.

• Toppings

  • In a bowl, whisk the 35% cream and sugar with an electric mixer until semi-stiff peaks form.
  • Top the cake with the whipped cream. Sprinkle with cinnamon and garnish with the remaining raspberries. The decorated cake will keep for 3 days, covered, in the refrigerator.