1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2 sticks salted butter
1.25 cups sugar
6 large room-temperature eggs, separated
1 cup Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon salt
1 tsp vanilla extract
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1/2 tbsp butter
1/4 cup warm water
3 whole eggs, separated
1/2 tbsp orange zest (roughly 1/2 a small orange)
For the Flourless Chocolate Cake:
1. Preheat the oven to 350°F.Butter a 9 inch spring form pan and line with parchment paper.
2. In a large microwaveable bowl melt the chocolate and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave.
3. When the chocolate has cooled, whisk in sugar then add egg yolks, one at a time. Add in the vanilla extract.
4. Sift cocoa and salt over chocolate mixture and whisk to combine.
5. In a stand mixer (or using a hand mixer) beat the egg whites at medium high speed until peaks form and it becomes stiff.
6. Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called folding. It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
7. Pour the batter into the prepared pan and bake for 40-45 min or until it is just set. Take care not to over bake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal.
8. Cover the cake and set it aside until ready to decorate. This cake is best made the day before.
Store the undecorated cake at room temperature for up to 4 days. Also, it freezes well for up to 4 weeks.
For the Chocolate Mousse
1. Put the chocolate, butter and orange zest in a heatproof bowl and place over a pot of simmering water bain marie (hot water bath) to melt.
2. Gently stir until melted.
3. Remove from the heat and cool.
4. Whisk the egg whites in a large clean bowl until stiff peaks form.
5. Whisk the egg yolks into the chocolate mix until combined.
6. Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated.
7. Place the mousse in the refrigerator to set overnight or a minimum of 10 hours.
8. The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse.
9. Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days.
10. Optional: decorate the cake with colorful fruit on top.