Servings: Serves 8
  • 13 eggs , separated and kept at room temperature
  • 13 ounces sugar
  • 2 ounces cocoa powder
  • 3 ounces bittersweet chocolate , melted reserved warm in a medium size bowl
  • 24 ounces (24 percent fat) heavy cream
  • 8 ounces milk chocolate
  • 6 ounces bittersweet chocolate
  • 5 egg yolks
  • 2 eggs
  • 4 ounces sugar
  • 4 ounces water
  • 4 ounces sugar
  • 8 ounces coffee (or espresso)
Place 3 racks in the oven. Preheat the oven to 350°.

Line 6 cookie sheets with buttered and floured parchment paper.

In a standing electric mixer, whip the egg whites on medium speed until foamy.

Begin to stream in 3/4 of the sugar (reserve the balance). This will take approximately 2–3 minutes.

Whip until soft but slightly firm peaks are formed.

Pour the room-temperature egg yolks all at once into the egg whites.

Ladle 1/4 of the egg base into the melted chocolate. Stir until homogeneous. Fold in the balance of the whipped egg mixture.

Divide the batter evenly between six cookie sheets. Bake 3 at a time for 8 minutes. Turn, and continue to bake for 3–4 minutes.

Remove from oven and cool.

For Chocolate Mousse Filling
Whip the heavy cream until soft peaks are formed.

Over a double boiler, in a medium-size mixing bowl, combine the milk chocolate and bittersweet chocolate. Stir until melted and reserve.

Over a double boiler, whip together the yolks, eggs and sugar. When it reaches 110°, remove from heat.

Fold 1/3 of the egg mixture into the melted chocolate. Fold the balance of the egg mixture until homogeneous. Fold in the heavy cream.

For Coffee Syrup
Combine all ingredients and bring to a boil in a small saucepan. Reserve.

To assemble the cake: Line the presentation tray with a cake layer. Brush with coffee syrup. Top with chocolate mousse. With a metal offset spatula, "schmear" evenly. Continue layering with a balance of cake and mousse.