Craig Claiborne's Flourless Chocolate Mousse Cake

I viewed Craig Claiborne as a culinary God growing up in Manhattan.  I mean, he was the New York Times food guru.  What he wrote about restaurants resounded across our fair city with authority and expertise.  His recipes were household staples and to this day I consult my New York Times Cook Book for the ultimate word in kitchen cuisine.  I grew up with this teal and gold book.  As my first cooking partner, it held so many possibilities - light and fluffy birthday cakes, rich and hearty stews and perfect salads.

For Valentines day, I decided on a "redoux" of Mr. Claiborne's decadent and silky flourless chocolate cake.  As a collaboration with Pierre Franey, it was a certain home run.  There is nothing like the satiny feel and taste of butter and chocolate, slowly melting in your mouth.  The mere mention of chocolate can cause American's to salivate.  The name alone provokes thoughts of seductive sweets , dark and sultry, bitter or delicate.

I changed it up a little (just a little - I promise!).  In the original recipe you reserve some of the batter or mousse as a topping.  With raw eggs, I felt more comfortable baking it off completely.  Top this confection with whipped cream and raspberries to keep your valentine around for a very long time.  Thank you Craig. Check out more Sexy Dishes for Valentine's Day at Yahoo Shine's Supper Club http://shine.yahoo.com/supper-club/ 

Craig Claiborne's Flourless Chocolate Mousse Cake

serves 8-10

Ingredients

• 1/2 pound (8 squares) unsweetened chocolate
• 1/2 pound (2 sticks) sweet butter, cut into cubes
• 8 egg yolks
• 1 1/4 cups sugar
• 5 egg whites
• 1 tablespoon confectioners sugar
• fresh raspberries

Cooking Directions

1. Preheat oven to 250 degrees. Grease an 8" or 9" spring form pan with butter.
2. Put the chocolate squares and butter in a double boiler (if you don't have a double boiler fit a stainless steel bowl inside a saucepan or stock pot). Keep water at a simmer and stir the chocolate and butter until melted.
3. Combine egg yolks and sugar in a large bowl and beat with an electric mixer. Mix until the eggs are light and lemon colored.
4. Add the chocolate sauce to the egg mixture, stirring to blend thoroughly.
5. Beat the whites until stiff. Add half the egg whites to the chocolate mixture and beat. Fold in the remaining whites.
6. Pour batter in pan and bake for 1 hour and fifteen minutes. When the cake is done, transfer it to a rack. Let stand for 10 minutes and remove the rim from the spring form pan. Let cool and sprinkle with powdered sugar and raspberries.