Reviewed: Oct. 1, 2009

Use different cake recipe. Stick with the mousse part. Cake comes out hard as a disc.

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Reviewed: Aug. 3, 2009

I substituted bittersweet chocolate for the mousse b/c we prefer a slightly less sweet chocolate taste. While the taste was wonderfully rich, I would recommend either more thorough instructions for making the mousse or advise the baker to read up on the trad French method. In my attempt to reduce the risk of salmonella, I kept the chocolate mixture over heat, which basically deflated all of the air in my egg whites when I folded them in. I have since educated myself on this, so I won't make the same mistake. Oh, and definitely leave yourself the 2 days for this to set...maybe adding a bit of cream of tartar to your egg whites may help in stabilizing them.

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carolina p

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Reviewed: Jul. 1, 2009

This was time consuming, but you could tell it was going to be delicious as it's being made. Sadly, I couldn't get mine to set after 1 1/2 days. It was a mess to serve, but still got compliments. Not sure that I'll try it again though for all of the effort that went into it. Mind you I'm a novice baker!

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Mar. 4, 2009

I followed the recipe exactly and it turned out wonderfully! Everyone loved it, just as other reviewers said they would. It wasn't difficult to make at all, and ever so impressive.

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daltongirl

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Reviewed: Feb. 11, 2009

OK, first my changes: I did not use the cake recipe provided, as I saw some comments about it being dry etc. Instead I used my traditional go-to chocolate cake recipe (can be found on this website as Vegan Chocolate Cake) and halved it. The result was a little thick, but soooo moist. I also substituted margarine for the butter, which I was nervous about, and I only had around 1 cup of whipping cream. And I used the chocolate chips that I had lying around, nothing high quality. And the results... delicious! I made it for a dinner party that we were having and my guests were completely blown away. They did not believe that it was home made. It probably would have been better with a higher qualty chocolate, but the combination of cake and mousse was really divine. I didn't have the time to make the ganache, so I just shaved some white chocolate onto the center. It was great!!! Also, I did not have time to leave it in the fridge for 2 whole days, it was n probably for like 18 hrs, and it definitely would have been better having set for the full time, it lacked the firmness that restaurant cakes have. But none of my guests seemed to mind the creaminess, it got rave reviews!!! Will be making again!!!

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BatMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 19, 2008

it's the first mousse cake i made and it came out perfect. i made it for my mum's birthday and everyone loved it.

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xxxbekkielisticxxx

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Reviewed: Sep. 2, 2008

This recipe wasn't hard to make - just time consuming. The "cake" portion isn't all that great, but the mousse is AWESOME! It's a very heavy cake and a little goes a long way. Just make sure you have the time to let the cake "set up". I failed to see this part of the recipe and while I gave it 24 hrs - it probably would have been better with 48h.

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Janet

Cooking Level: Expert

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Reviewed: Aug. 16, 2007

It's a very good recipe. I love it, and I will make this recipe my family recipe from now on.

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carmen

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Reviewed: Jul. 30, 2007

It is really rich, so don't over estimate what you can eat, but it is sooo amazingly good! Some people who tried it with me thought a basic brownie on the bottom would be tastier than the crust here because this crust recipe is a tad oily tasting. I will try something different on the bottom, but the mousse is amazing! I also froze it for a couple weeks with no problems. The crust was just a bit hard to cut until it thawed, but the mousse was perfect frozen or thawed.

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DESSERTQUEEN55

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Reviewed: Apr. 21, 2007

I was making this for a friends birthday and didn't have ENOUGH TIME to have this set as directed. SOOO... I beat the eggs extra extra dry. (very very stiff peaks)and then followed the recipe otherwise as directed but only let it set for 8 hours. It set fine and was fabulous...I do strongly recomend letting it sit overnight if possible, it does make it that much better. We had dinner at a very upscale european restaurant and brought this in for the dessert (we knew the owners) All at our table, as well as the servers and chef where very impressed. When they served it to us they had it in promenant area of the restaurant and they said they had other table request it too.

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OSSOFSKY

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Reviewed: Jan. 5, 2007

The mousse part is delicious, but the cake part is rather bland. I would recommend making the base out of a brownie or cake mix (you will probably only need to use half of the box), and making the mousse as directed. Also, I didn't like the idea of using raw eggs in the mousse so I melted the butter with the egg yolks over the stove until it came to its safe temp (160 degrees), and then continued to make it as directed. I also used pasteurized egg whites. This worked out well, just make sure you don't scramble the eggs!

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Kristina

Cooking Level: Intermediate

Home Town: Seekonk, Massachusetts, USA

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Reviewed: Dec. 25, 2006

FAB!!! Definitely must let sit for 2days in order to set up correctly!!! Followed the recipe exactly and it turned out wonderful...just like a terrific choc mousse cake from a fancy restaurant!!! As a short side note, when I first removed the base layer cake from the oven, I thought....oooooohhh not good. But in the end, it is 'just right' after the mousse sits on it for a couple of days. Happy baking!!!

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Susan

Cooking Level: Expert

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Reviewed: Oct. 24, 2006

I've made this recipe twice now, the first time i made is exactally as the recipe states but found the bottom cake layer to be bland and too dense for my liking. The mousse part on the other hand was to die for. So, the second time I attempted to use brownie mix for the bottom layer and everything else remained the same. OMGOSH.. it was like eating a slice of heaven... i got soooo many compliments on it. I'm making it again today to bring to a dinner party with a few friends... I can't wait till dessert!

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Kat

Cooking Level: Expert

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Reviewed: Nov. 10, 2005

I made this cake for Valentine's Day and I am going to make it again for Thanksgiving. It takes a lot of baking skill to get this to come out just right and if you don't have patience for baking this is not the recipe for you. Otherwise this is a great cake that has great texture and isn't too sweet.

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Karen B.

Cooking Level: Expert

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Reviewed: Nov. 4, 2005

I followed the recipe exactly and was most unhappy with the results. The cake part was rubbery and flat. The mousse part wasn't set enough after a full day. Although the mousse tasted good, I would expect it to not only taste good but be firm enough to cut and serve as required of a cake.

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WBBSWIFE

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Reviewed: Oct. 18, 2005

didn't like the texture of the mousse or the bottom cake, followed instructions exactly

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BITTERSWEET7

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Reviewed: Feb. 12, 2005

This mousse is quite wonderful. Not too chocolaty and not too creamy. I was rather disappointed with the cake however. It was flat, and tasted - um - flat. I wouldn't make the cake again, but I'll be mixing up the mousse. PS There sure is ALOT of egg needed!

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WildRose

Cooking Level: Intermediate

Home Town: Lengnau, Aargau, Switzerland

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Reviewed: Nov. 22, 2004

This cake is so delicious! Even though it is time consuming to make, it is not difficult and it's worth the effort. I made it three times and the only negative feedback I got was that the bottom crust was a little tough but the mousse is perfect! I don't know if it would hold up with a chocolate cookie or graham cracker crust because it weighs so much but that might be softer alternatives. It does require the full time of setting but then you can brag that the cake took you three days to make. Also, make sure to put it back in the fridge after cutting. It begins to sag if left out too long.

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Mel F

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Reviewed: Aug. 13, 2004

Takes time to make but well worth it put Rasberry sauce on top for an extra kick

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RENEE58431

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Reviewed: Mar. 2, 2004

I tried this recipe twice, the first time the mousse was too runny .the second time I reduced the water to 1/3 cup and it was perfect. I got rave reviews from everyone who tried it.

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FRANKIEO

Cooking Level: Intermediate

Living In: Blountville, Tennessee, USA

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Chocolate Mousse Cake II

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