Dark Chocolate Desserts

Ingredients

• 8 oz (227 g) dark chocolate (70% cocoa or higher, chopped)
• 3 large eggs (separated)
• 2 tbsp sugar
• 1 cup (240 ml) heavy cream (whipped)
• 1 tsp vanilla extract
• 1 cup (226 g) unsalted butter
• 2 cups (400 g) sugar
• 1 cup (200 g) brown sugar
• 4 large eggs
• 1 ½ cups (190 g) all-purpose flour
• 1 cup (85 g) cocoa powder
• ½ tsp salt
• 1 cup (170 g) dark chocolate chips
• 1 ¾ cups (220 g) all-purpose flour
• 2 cups (400 g) sugar
• ¾ cup (65 g) cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) whole milk
• ½ cup (120 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water

Instructions

1. Dark Chocolate Mousse: In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, whisk the egg yolks and sugar until pale and thick. Fold the melted chocolate into the egg mixture, then add the vanilla extract. Beat the egg whites until stiff peaks form and fold into the chocolate mixture. Fold in the whipped cream until smooth and chill for at least 2 hours.
2. Dark Chocolate Brownies: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Melt the butter and stir in both sugars until combined. Add the eggs one at a time, mixing well. Stir in the flour, cocoa powder, and salt until just combined, then fold in the chocolate chips. Pour into the pan and bake for 25-30 minutes. Let cool before cutting.
3. Dark Chocolate Cake: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla and beat for 2 minutes. Stir in the boiling water. Divide the batter into the pans and bake for 30-35 minutes. Cool in the pans for 10 minutes before transferring to a wire rack.