Gateau Marcel

Instructions

1. Melt chocolate and butter: Set up a water bath with a pot of simmering water and a metal bowl on top, ensuring the bowl bottom does not touch the water. Add butter and dark chocolate to the bowl and melt slowly, stirring occasionally until smooth.
2. Whip egg yolks and sugar: In a separate bowl, whisk together 8 egg yolks and two-thirds of the sugar until the mixture is white, creamy, and the sugar has dissolved.
3. Whip egg whites with sugar: In another clean bowl, whip the 5 egg whites until soft peaks form. Gradually add the remaining one-third of sugar while continuing to whip until you achieve a glossy, stable meringue.
4. Combine chocolate mixture with egg yolks: Allow the melted chocolate and butter mixture to cool slightly so it is not hot. Gently fold the egg yolk mixture into the chocolate mixture using a spatula, preserving as much air as possible.
5. Fold in egg whites: Fold half of the whipped egg whites into the chocolate and egg yolk mixture gently until homogeneous. Then fold the remaining egg whites in carefully to maintain the airy texture.
6. Prepare baking pan: Thoroughly grease a large springform pan with softened butter, sprinkle sugar on the greased surface, and tap out the excess sugar. This helps the cake release easily after baking.
7. Bake the base layer: Pour half of the mousse batter into the prepared pan and bake in a preheated oven at 175°C (347°F) for about 30 to 40 minutes. The cake should still be slightly underbaked and liquid in the center when removed.
8. Cool and refrigerate the base: Allow the baked base to cool slightly, then place it in the refrigerator to chill and set.
9. Add remaining mousse and chill: Once the base is completely cold, spread the remaining mousse evenly over the top and smooth the surface. Return the cake to the refrigerator, preferably overnight, to fully set.
10. Finish and serve: Before serving, sift cocoa powder over the top of the cake for a final touch. Serve chilled and enjoy the intense chocolate explosion.