Chocolate Mousse Cake V Recipe -
Chocolate Mousse Cake V Recipe

Chocolate Mousse Cake V

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    45 mins
  • COOK

    40 mins

    1 hr 25 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
  2. In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
  4. Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
  5. In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
  6. Spread remaining mousse over cooled cake and dust with cocoa.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2010

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.

Most Helpful Critical Review
Jan 10, 2011

This recipe is not worth the trouble. The cake is dense and bitter.


13 Ratings

Sep 21, 2009

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.

Nov 23, 2009

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.

Jul 05, 2010

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!!!!!

Jan 05, 2010

I did not care for this recipe. if you try it bake for 20 minutes not 40.

Aug 04, 2009


Feb 28, 2011

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!


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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