This is a rich, dense chocolate cake that is almost flourless.

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Ingredients

Directions

  • Preheat oven to 375 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray, and line with parchment paper. Coat parchment; dust with cocoa powder, tapping out excess, and set aside.

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  • Sift flour, cocoa, cornstarch, and salt into a medium bowl; set aside. Add eggs and sugar to the bowl of an electric mixer. Place over a pan of simmering water. Whisk constantly until eggs feel hot to the touch (do not cook eggs). Transfer bowl to electric mixer; fit with the whisk attachment. Beat on high speed until pale and fluffy and the bowl is no longer hot, about 3 minutes. Remove bowl from mixer, and sift flour mixture over the top; fold in gently. When almost combined, pour melted butter down side of bowl; fold to combine. Pour onto prepared baking sheet, smoothing top.

  • Bake cake until it starts to pull away from sides and top is springy to the touch, about 10 minutes. Place a clean kitchen towel flat on work surface; dust with cocoa. Run a knife around edge of cake; invert onto towel. Remove parchment; starting from a long end, roll in towel. Transfer cake to a wire rack; let cool completely.

  • Unroll cake; soak with rum simple syrup using a pastry brush. Spread mousse evenly over cake, leaving a 1-inch border. Gently reroll cake. Transfer to the back of a rimmed baking sheet, seam side down; chill until mousse is firm, about 3 hours.

  • Frost cake with fudge frosting. Just before serving, cut into 3/4-inch-thick slices.

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