Intense Chocolate Mousse Cake

1. Melt Chocolate and Butter

Gently melt the chocolate and butter together until they're completely smooth and luscious. This can be done using a microwave oven or a double boiler, ensuring the mixture is uniformly glossy.

2. Whisk Egg Yolks and Sugar

Whisk the egg yolks with sugar until they're light and creamy. Then, stir in the brandy and fold in the melted chocolate mixture.

3. Whip Egg Whites to Stiff Peaks

In a separate bowl, whisk the egg whites with a pinch of salt, gradually adding the remaining sugar until stiff and shiny peaks form.

4. Fold Egg Whites into Chocolate Base

Carefully fold the whipped egg whites into the chocolate base to maintain the airy texture of the mousse. Pour the mixture into a 9-inch springform pan lined with foil.

5. Bake with Water Bath

Place the cake pan into a larger roasting pan filled with boiling water and bake for about 45 minutes. Allow it to cool after baking.

6. Dust with Confectioners' Sugar

Once the cake has fully cooled, release it from the springform pan and dust it lightly with confectioners' sugar.