Chocolatissimo

6
LJ8677 1

"A very chocolate mousse cake. Two thirds of the mousse is baked, with the remainder spread on after baking. 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 20 m servings 318 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 42 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 sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites 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. Cover and refrigerate remaining 1/3 of mousse.
  4. Bake in the preheated oven for 40 to minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour. Spread remaining mousse over cooled cake and refrigerate overnight.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

This is everybody's favorite recipe, but it is very time consuming. . . The cake is so special with strawberries cut in half and placed all the way around the cake with the stem side up, it hide...

Most helpful critical review

what do you do with the coffee granules??

This is everybody's favorite recipe, but it is very time consuming. . . The cake is so special with strawberries cut in half and placed all the way around the cake with the stem side up, it hide...

Confused about the coffee granules, but otherwise a great recipe. If you want a richer flavour, try using dark chocolate (preferably 85% cocoa) in place of the semisweet chocolate.

what do you do with the coffee granules??

Love the bottom of this....mousse is good but tasted better a couple of days later. Definately very easy to make!!!!

Very excellent - I have made something similar before but with whipped cream folded through instead of the butter, but this is just as yummy. The cake collapses in on itself and will stick to th...

Coffee granules are added to the batter. Make sure that they are finely ground granules. The coffee brings out the chocolate flavors. I used to make this for my restaurant back in the day. A...