This cake is so simple that I kept double-checking the ingredient list; it seemed like I must be forgetting something. I melted chocolate and while that was cooling, I beat the egg yolks with sugar until thick and fluffy. The chocolate was combine with the yolks, and the last step was to fold in a cloud of meringue. This batter is baked in two sheet pans; think of it as a very thin chocolate souffle.
And if that’s not a enough for you, we’ll add in layers of whipped, mousse-like ganache to continue the light as air chocolate theme.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.