4Grease an 8-inch or 9-inch springform pan and line the bottom with parchment paper.
5Grease an 8-inch or 9-inch springform pan and line the bottom with parchment paper.
6Grease an 8-inch or 9-inch springform pan and line the bottom with parchment paper.
7Wrap the outside of the pan with aluminum foil to prevent water leakage if using a water bath.
8Wrap the outside of the pan with aluminum foil to prevent water leakage if using a water bath.
9Wrap the outside of the pan with aluminum foil to prevent water leakage if using a water bath.
10In a heatproof bowl set over simmering water (or microwave in 30-second bursts), melt chocolate and butter together, stirring until smooth.
11In a heatproof bowl set over simmering water (or microwave in 30-second bursts), melt chocolate and butter together, stirring until smooth.
12In a heatproof bowl set over simmering water (or microwave in 30-second bursts), melt chocolate and butter together, stirring until smooth.
13Remove from heat.
14Remove from heat.
15Remove from heat.
16Whisk in sugar and salt until combined.
17Whisk in sugar and salt until combined.
18Whisk in sugar and salt until combined.
19Add eggs one at a time, whisking well after each.
20Add eggs one at a time, whisking well after each.
21Add eggs one at a time, whisking well after each.
22Sift cocoa powder over the mixture and add vanilla.
23Sift cocoa powder over the mixture and add vanilla.
24Sift cocoa powder over the mixture and add vanilla.
25Whisk until smooth.
26Whisk until smooth.
27Whisk until smooth.
28Add flour and stir until just combined—do not overmix.
29Add flour and stir until just combined—do not overmix.
30Add flour and stir until just combined—do not overmix.
31Pour batter into prepared pan and spread evenly.
32Pour batter into prepared pan and spread evenly.
33Pour batter into prepared pan and spread evenly.
34Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
35Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
36Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
37Bake for 25–30 minutes, until the edges are set but the center is still slightly soft (a toothpick inserted should come out with moist fudgy crumbs).
38Bake for 25–30 minutes, until the edges are set but the center is still slightly soft (a toothpick inserted should come out with moist fudgy crumbs).
39Bake for 25–30 minutes, until the edges are set but the center is still slightly soft (a toothpick inserted should come out with moist fudgy crumbs).
40Remove from water bath and cool completely on a wire rack.
41Remove from water bath and cool completely on a wire rack.
42Remove from water bath and cool completely on a wire rack.
43In a small bowl, sprinkle gelatin over cold water.
44In a small bowl, sprinkle gelatin over cold water.
45In a small bowl, sprinkle gelatin over cold water.
46Let stand 5–10 minutes to bloom.
47Let stand 5–10 minutes to bloom.
48Let stand 5–10 minutes to bloom.
49Place chopped chocolate in a large heatproof bowl.
50Place chopped chocolate in a large heatproof bowl.
51Place chopped chocolate in a large heatproof bowl.
52In a small saucepan, heat ½ cup of the heavy cream until just simmering.
53In a small saucepan, heat ½ cup of the heavy cream until just simmering.
54In a small saucepan, heat ½ cup of the heavy cream until just simmering.
55Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
56Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
57Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
58Pour the hot cream-gelatin mixture over the chopped chocolate.
59Pour the hot cream-gelatin mixture over the chopped chocolate.
60Pour the hot cream-gelatin mixture over the chopped chocolate.
61Let sit 3–5 minutes, then stir gently until smooth and fully melted.
62Let sit 3–5 minutes, then stir gently until smooth and fully melted.
63Let sit 3–5 minutes, then stir gently until smooth and fully melted.
64Set aside to cool to room temperature (it should be thick but still pourable).
65Set aside to cool to room temperature (it should be thick but still pourable).
66Set aside to cool to room temperature (it should be thick but still pourable).
67In a large bowl, beat the remaining 1½ cups heavy cream with sugar and vanilla until soft peaks form.
68In a large bowl, beat the remaining 1½ cups heavy cream with sugar and vanilla until soft peaks form.
69In a large bowl, beat the remaining 1½ cups heavy cream with sugar and vanilla until soft peaks form.
70Fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.
71Fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.
72Fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.
73Gently fold in the remaining whipped cream until no white streaks remain.
74Gently fold in the remaining whipped cream until no white streaks remain.
75Gently fold in the remaining whipped cream until no white streaks remain.
76Pour the mousse over the cooled brownie base in the springform pan.
77Pour the mousse over the cooled brownie base in the springform pan.
78Pour the mousse over the cooled brownie base in the springform pan.
79Spread evenly and smooth the top.
80Spread evenly and smooth the top.
81Spread evenly and smooth the top.
82Gently tap the pan on the counter to release any air bubbles.
83Gently tap the pan on the counter to release any air bubbles.
84Gently tap the pan on the counter to release any air bubbles.
85Refrigerate for at least 6 hours.
86Refrigerate for at least 6 hours.
87Refrigerate for at least 6 hours.
Ingredients
6 oz semi-sweet or dark chocolate (60-70%), chopped
6 oz semi-sweet or dark chocolate (60-70%), chopped
6 oz semi-sweet or dark chocolate (60-70%), chopped