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Chocolate Mousse Cake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8-8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free

Description

This rich and decadent Chocolate Mousse Cake combines the silky smoothness of chocolate mousse with the dense texture of a flourless chocolate cake. Made with dark chocolate, butter, and whipped egg whites, this elegant dessert is perfect for special occasions or indulgent treats. Serve it dusted with cocoa powder, topped with whipped cream and fresh berries to enhance its luxurious flavor and presentation.

Ingredients

Chocolate Mousse Cake

  • 10 oz (300 g) dark chocolate, chopped
  • 5 oz (150 g) unsalted butter, cubed
  • 1 teaspoon instant coffee granules (optional)
  • 4 large eggs, separated
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

To Serve (Optional)

  • Whipped cream
  • Cocoa powder, for dusting
  • Fresh berries (raspberries or strawberries)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) springform cake pan and line the base with parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: Set a heatproof bowl over a pot of simmering water (double boiler) and melt the chopped dark chocolate and cubed butter together, stirring occasionally. Add instant coffee granules if using, for enhanced flavor. Remove from heat and allow to cool slightly.
  3. Whisk Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with 1/2 cup (100 g) of the granulated sugar until the mixture becomes pale and thick. Mix in the vanilla extract.
  4. Combine Chocolate with Yolks: Gradually fold the melted chocolate mixture into the egg yolk mixture until smooth and thoroughly combined.
  5. Beat Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) granulated sugar and continue beating until stiff, glossy peaks develop.
  6. Fold Egg Whites into Chocolate: Gently fold the beaten egg whites into the chocolate mixture in three additions, taking care not to overmix or deflate the mixture, until just combined.
  7. Pour Batter into Pan: Pour the combined batter into the prepared springform pan and smooth the top evenly.
  8. Bake the Cake: Bake for 25-30 minutes, or until the edges are set but the center remains slightly soft. The cake will firm up as it cools.
  9. Cool the Cake: Let the cake cool in the pan for 15 minutes, then carefully remove the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
  10. Finish and Serve: Dust the cake with cocoa powder. Serve with a dollop of whipped cream and fresh berries if desired for an elegant presentation and added flavor.

Notes

  • Using instant coffee granules enhances the chocolate flavor but can be omitted if preferred.
  • Be careful not to deflate the egg whites when folding into the chocolate mixture to maintain the mousse-like texture.
  • This cake is flourless and gluten-free, making it suitable for those avoiding gluten.
  • For a more intense chocolate taste, use high-quality dark chocolate with at least 70% cocoa content.
  • Leftover cake should be stored in the refrigerator and consumed within 3 days.

Find it online: https://slsrecipes.com/chocolate-mousse-cake-recipe-2/