a dessert with a rich chocolate mousse. The remaining mousse is spread on after the first two thirds are baked. 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: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 10 ounces semisweet chocolate, chopped
- 1 ¼ cups unsalted butter
- 1 teaspoon instant coffee granules
- 10 egg yolks
- 1 ¼ cups white sugar
- 10 egg whites
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 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.
- 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.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 42 mg |
| Sugars | 25 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Pure chocolate heaven! Instead of spreading the top layer, I put it in a pastry bag and made swirls for a more interesting presentation. I recommend using half the amount of coffee.
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!
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!!!!
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!
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.