Ingredients
1 ½ cup all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
¼ tsp salt
1 cup brewed coffee, hot
⅓ cup vegetable oil
1 tbsp vanilla extract
1 egg
16 semi-sweet chocolate, 1-oz. squares
½ cup unsalted butter
¼ tsp salt
2 tsp vanilla extract
8 egg yolks
8 egg whites
4 tbsp white sugar
1 ½ cups heavy whipping cream
4 semi-sweet chocolate, 1-oz. squares
¼ cup heavy whipping cream
½ cup walnuts, chopped
Preparation
Preheat oven to 350 degrees F.
Grease and flour a 9-inch spring form pan, or use parchment paper liner.
In a large bowl, mix flour, 1 cup sugar, cocoa and ¼ teaspoon salt.
Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg.
Beat until combined, batter will be thin.
Pour into spring form pan.
Bake at 350 degrees F for 30 to 45 minutes, or until toothpick inserted into cake comes out clean.
When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into spring form pan.
Melt 16 ounces chocolate and ½ cup butter over double boiler, stir in ¼ teaspoon salt and 2 teaspoons vanilla, and whisk in yolks.
In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff.
Fold into chocolate mixture.
Whip the 1 ½ cups of cream in a separate bowl and fold into chocolate mixture.
Pour over leveled cake in springform pan and set for 1 to 2 days.
Chop the 4 ounces of semisweet chocolate.
In the top of a double boiler, heat chocolate and ¼ cup cream, stirring occasionally, until melted and smooth.
When the cake is completely set, remove from pan and drizzle ganache over the top.
Using your hand, gently press chopped nuts into the side of the mousse.
