if you crave it. — recipe diary

Ingredients

300g semi-sweet chocolate chips
2½ cups heavy cream (600g), chilled — divided into 1 cup (240g) and 1½ cups (360g)

1Preheat the oven to 350°F. Line a 9-inch cake pan with parchment on the bottom only.
2Whisk the 2 eggs and ¼ cup sugar for 3–4 minutes, until pale, tripled in volume, and falling off the whisk in a ribbon.
3Sift in ⅓ cup flour, 2 tbsp cocoa powder, ⅛ tsp salt, and ½ tsp baking powder. Fold gently until just combined.
4Pour into the pan and bake for 12–14 minutes, until a toothpick comes out with light moist crumbs.
5Cool in the pan for 10 minutes, then turn out onto a wire rack.

6Place the 300g chocolate chips in a bowl with 1 cup (240g) of the cream. Microwave in 30-second intervals, stirring, until smooth. Let it rest 5 minutes.
7Whisk the remaining 1½ cups (360g) cream to medium peaks.
8Gently fold a third of the whipped cream into the ganache.
9Fold that mixture back into the rest of the whipped cream until smooth. Stop as soon as it's combined.

10Line a 9-inch springform pan with parchment on the bottom and sides. Place the cooled cake inside.
11Pour the mousse over the cake and spread it evenly. Refrigerate at least 4 hours, or overnight, until set.
12Release the springform pan, peel off the parchment, then slice and serve cold.