Chocolate Mousse Cake V

Chocolate Mousse Cake V

10

"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

1 h 25 m servings 270 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 butt...

Most helpful critical review

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

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 butt...

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...

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 ...

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...

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

mmmmhh....

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!

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

A pretty solid recipe. I did need to substitute coolwhip for the cream due to dairy allergy. The base was a bit dry, and that was only baking it for 28 minutes. Other than that I have no othe...