Chocolate Cake with Pine Nuts and Mousse
- For the cake
- 250 grams butter
- 200 grams Dark couverture chocolate
- 6 eggs
- 100 grams sugar
- 1 lemon (zest)
- 1 tablespoon lemon juice
- Vanilla bean
- 70 grams Pine nuts
- 2 tablespoons cornstarch
- butter (for the pan)
- Pastry flour (for the pan)
- powdered sugar (for dusting)
- cocoa powder (for dusting)
For the cake: Melt the butter and chocolate in a bowl over a pot of simmering water.
Separate the eggs. Beat the egg whites until stiff with the lemon juice.
Beat the egg yolks with the sugar, lemon zest, and vanilla until fluffy. Stir in the melted chocolate and the pine nuts.
Fold the egg whites into the batter. Sift the cornstarch and fold into the batter.
Butter a springform pan and dust with flour. Transfer the batter into the pan and smooth.
Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes. Check with a toothpick to see if the cake is done. Remove the cake from the oven and turn out onto a wire rack. Cool completely.
To serve, dust the cake with cocoa powder and powdered sugar. Serve the white chocolate mousse on the side.
For the mousse: Soak the gelatin in cold water until soft, about 10 minutes. Beat the egg yolks and sugar until fluffy. Melt the chocolate with the vanilla in the milk. Stream into the egg yolks and whisk continuously in a bowl over a pot of simmering water. Squeeze the excess water from the gelatin and stir into the mousse. Whip the cream and fold into the mousse. Chill and let set. Serve next to the cake.