Ingredients:

  • 1 cup (100g) chocolate wafer crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tbsp (25g) cocoa powder
  • 1 tbsp (12g) granulated sugar
  • 8 oz (225g) dark chocolate (60% cocoa or higher), chopped
  • 1 cup (240ml) heavy whipping cream, divided
  • 3 large (150g) egg yolks, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) flaky sea salt
  • 2 tbsp (30ml) extra-virgin olive oil (optional)

Instructions:

  1. Combine chocolate wafer crumbs, melted butter, cocoa powder, and sugar in a bowl.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
  3. Bake at 350°F (175°C) for 8-10 minutes until the edges are set and the scent is nutty.
  4. Allow the cocoa base to cool completely before adding the filling.
  5. Place chopped dark chocolate in a heat-proof bowl.
  6. Heat 1/2 cup (120ml) of heavy cream until it just begins to simmer, then pour it over the chocolate and let it sit for 2 minutes.
  7. Whisk gently from the center outward until a glossy, mahogany-colored emulsion forms.
  8. Whisk in the egg yolks and vanilla extract one by one until the mixture is smooth.
  9. In a separate chilled bowl, whip the remaining 1/2 cup (120ml) of heavy cream with sugar until soft peaks form.
  10. Gently fold the whipped cream into the chocolate cremeux using a rubber spatula to maintain air bubbles.
  11. Pour the mousse over the cooled cocoa base and refrigerate for 6 hours.
  12. Finish the cake with a sprinkle of flaky sea salt and an optional drizzle of extra-virgin olive oil before serving.