recipe reviews for:

Chocolate Mousse Cake V

“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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Reviewed: 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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3 users found this review helpful

Reviewer:

thleung

Cooking Level: Intermediate

Reviewed: Jan. 8, 2011

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

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3 users found this review helpful

Reviewer:

Rachael

Reviewed: Jul. 3, 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!!!!!

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6 users found this review helpful

Reviewer:

spazsimon

Reviewed: May 9, 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.

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12 users found this review helpful

Reviewer:

Meli

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 4, 2010

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

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4 users found this review helpful

Reviewer:

MSR3953

Reviewed: Nov. 20, 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.

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7 users found this review helpful

Reviewer:

AsiaLiv

Cooking Level: Beginning

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

Reviewed: Sep. 17, 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.

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8 users found this review helpful