Chocolatissimo Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chocolatissimo

Recipe by  

"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 Edit and Save

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

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2005

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 hides any imperfections as well, and several friends request that I make the cake with sliced almonds on the sides. It is one of the most delicious recipes that I have!

 
Most Helpful Critical Review
Jun 14, 2008

what do you do with the coffee granules??

 

8 Ratings

Jul 27, 2009

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.

 
Feb 28, 2008

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

 
Oct 02, 2003

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 the paper and needs to be carefully peeled off, which is why you add the extra mousse to ice (makes it look neat)- but you can just as easily use whipped cream to top and a handful of mixed berries for a dinner party dessert that will really impress.

 
Dec 24, 2014

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. Although I baked all of the batter and then I would freeze the cake and top with rich mousse. Freeze again and cut into individual serving sizes. Then I would dip the cake pieces into dark chocolate and store in my freezer. I would always keep some in my pastry case. I would serve the cake with some creme anglaise, fresh berries and dollops of whipped cream. Heaven! What's Great about this recipe it that it Gluten-Free!

 

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Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 42 mg
  • 2%

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

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