Fresh eggs and premium chocolate are used to create a decadent chocolate mousse. The remaining third is used as a topping after baking two thirds of the mousse. Please be aware that this recipe calls for raw eggs. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women. Make sure to only use fresh eggs in this recipe.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 12 ½ ounces bittersweet chocolate, chopped
- ⅛ cup unsalted butter
- 12 egg yolks
- ¼ cup white sugar
- 12 egg whites
- ⅛ cup white sugar
- 1 ¼ cups heavy cream
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
- 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.
- 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.
- 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.
- In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
- Spread remaining mousse over cooled cake and dust with cocoa.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 184 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 56 mg |
| Sugars | 15 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Needs cream of tarter in the topping
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 other issues. I will note that if you do not like dark chocolate you may want to add more sugar.
Because there is no baking soda or powder, the cake is dense and short. I was expecting a taller cake and it was disappointing. The mousse on top was great and I mixed cocoa powder and powdered sugar together.
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.
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!!!!!
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.
I did not care for this recipe. if you try it bake for 20 minutes not 40.
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.
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.
mmmmhh….