"A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe." — Anne
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12 1/2 ounces
bittersweet chocolate, chopped
1 1/4 cups
unsweetened cocoa powder, for dusting
This was SO good. I needed a dessert for a reduced sugar, gluten free and dairy/lactose free meal and this did the trick! I replaced the sugar with splenda, the cream with cool whip and the butter with margerine. It was STILL good!! I'm giving it 5 stars even though I modified it (some people seem to think that shouldn't be done) because I figure if this tasted so good with the modifications I made it's a pretty stellar recipe! It came out so light and airy but rich, and not too sweet (or not sweet enough) at all.
This recipe is not worth the trouble. The cake is dense and bitter.
Wow was this good. I followed the directions exactly and it came out perfect.. the cake was nice and moist and spongey... And the mousse topping was to die for. I used a bag of Hershey's Special Dark Chocolate chips.. But definately use one with a high cacao %. My chocolate cooled a bit before I mixed it in, so I ended up with little nubs in the mousse.. but I LOVED it that way.
Amazing cake! Airy and moist, and simply wonderful. I made individual deserts for a party, and they were all gone in less than 15 minutes. People were literally liking their fingers. I did use 100 g of butter, cause 30 seemed too little. And I used 300 g of dark chocolate, and 50 g white.
Amazing!! I left the ring on the springform pan to try to get the top layer of mousse to mold/set - left it in the fridge for 24 hours. It stayed together for a very short time once served but not once I started cutting it. I might try to place it in the freezer briefly before cutting it next time. Topped it with blueberries. It was so wonderful!!!!!
I did not care for this recipe. if you try it bake for 20 minutes not 40.
Made this for my husband's birthday. Light and fluffy. So tasty and I'm not usually a whip cream fan. Not overly sweet and surprisingly light for a no-flour cake!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mousse Cake V
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 171
This quick-and-easy chocolate cake is so moist and rich.
Too much chocolate is just enough with this moist, prize-winning cake.
Make rich and impressive single-serving chocolate cakes.