Possible Cooking Methods: Oven Pressure Cooker Slow Cooker 
This is a one-dish dessert, although you will need three bowls to prepare the ingredients. The results are worth those few extra dishes because this flourless dessert will make you wonder if you’re eating a piece of chocolate cake, or a forkful of chocolate mousse. You might just need another bite to figure it out. 
This recipe calls for a 9-inch or 7-inch springform pan. If you don’t have one, you can substitute a regular round cake pan lined with parchment paper. After baking, you will need to run a knife around the edges before unmolding the cake. There are three different cooking methods available to you when making this dessert, but they do have different outcomes. The regular oven method results in a rich, moist cake that doesn’t need icing – a dollop of whipped cream or a dusting of powdered sugar will do the trick. The pressure cooker method will deliver a more dense result and I encourage you to serve it with some poured heavy cream. The slow cooker gives you the opposite result – a cake that is more airy and light. It would be delicious with a scoop of ice cream.
butter, for greasing the pan
4 cups semi-sweet chocolate chips*
6 eggs, separated into yolks and whites*
¾ cup sugar*
1¼ cups sour cream*
⅛ teaspoon salt*
whipped cream or powdered sugar, for serving
fresh raspberries, for serving
*Quantity changes for alternate methods
Oven Directions
Serves:6 to 8
Cooking Time:50 minutes
1. Pre-heat the oven to 325°F. Line a 9-inch springform pan with a circle of parchment paper and grease the bottom and sides of the pan (and paper) with butter.
2. Melt the chocolate chips in the microwave or in a double boiler and let the melted chocolate cool for a few minutes. In a separate bowl, beat the egg yolks and sugar together until light and smooth. Stir the eggs and sugar into the melted chocolate, whisking to combine. Fold in the sour cream and salt.
3. In another clean bowl, whip the egg whites to soft peak stage. Fold the whipped whites into the chocolate mixture and pour the batter into the prepared springform pan.
4. Transfer the pan to the oven and bake at 325°F for 40 to 50 minutes, until the cake is set. A toothpick inserted into the center of the cake should come out clean. Cool the cake completely and then refrigerate it for at least 2 hours before serving.
5. To serve, unmold the cake and transfer it to a plate. Sift some powdered sugar or dollop some whipped cream on top and garnish with the fresh raspberries.
Additional Cooking Directions for
Chocolate Mousse Cake
Pressure Cooker Directions
Serves:6
Cooking Time:35 minutes
Change Ingredients: Reduce the ingredient quantities as follows:
3 cups semi-sweet chocolate chips
5 eggs, separated into whites and yolks
½ cup sugar
1 cup sour cream
pinch of salt
1. Line a 7-inch springform pan with a circle of parchment paper and grease the bottom and sides of the pan (and paper) with butter.
2. Melt the chocolate chips in the microwave or in a double boiler and let the melted chocolate cool for a few minutes. In a separate bowl, beat the egg yolks and sugar together until light and smooth. Stir the eggs and sugar into the melted chocolate, whisking to combine. Fold in the sour cream and salt.
3. In another clean bowl, whip the egg whites to soft peak stage. Fold the whipped whites into the chocolate mixture and
pour the batter into the prepared springform pan. Wrap the pan completely with aluminum foil.
4. Place a rack in a pressure cooker big enough to hold the springform pan. Add 1 cup of water to the cooker and place the cake pan on the rack in the pressure cooker. (You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Place this under the cake pan and hold the ends of the foil to move the cake pan into and out of the pressure cooker.)
5. Pressure cook on HIGH for 35 minutes.
6. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Let the cake cool completely and then refrigerate for at least 2 hours before serving.
7. To serve, unmold the cake and transfer it to a plate. Sift some powdered sugar on top and garnish with the fresh raspberries. Serve with heavy cream to pour over at the table.
Slow Cooker Directions
Serves:6
Cooking Time:2½ to 3 hours on HIGH
Change Ingredients: Reduce the ingredient quantities as follows:
3 cups semi-sweet chocolate chips
5 eggs, separated into eggs and yolks
½ cup sugar
1 cup sour cream
pinch of salt
1. Pre-heat a 6-quart slow cooker on HIGH for at least 20 minutes.
2. Line a 7-inch springform pan with a circle of parchment paper and grease the bottom and sides of the pan (and paper) with butter.
3. Melt the chocolate chips in the microwave or in a double boiler and let the melted chocolate cool for a few minutes. In a separate bowl, beat the egg yolks and sugar together until light and smooth. Stir the eggs and sugar into the melted chocolate, whisking to combine. Fold in the sour cream and salt.
4. In another clean bowl, whip the egg whites to soft peak stage. Fold the whipped whites into the chocolate mixture and pour the batter into the prepared springform pan. Wrap the pan completely with aluminum foil.
5. Lower the cake pan into the slow cooker. (You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Place this under the cake pan and hold the ends of the foil to move the cake pan into and out of the slow cooker.) Add enough water to submerge 1 inch of the cake pan. Place a clean kitchen towel over the cooker and put the lid on top of the towel. Slow Cook on HIGH for 2½ to 3 hours (or 5 to 6 hours on LOW).
6. Cool the cake completely and then refrigerate for at least 2 hours before serving.
7. To serve, unmold the cake and transfer it to plate. Serve with a scoop of vanilla ice cream and garnish with fresh raspberries.
