chocolate mousse cake
This cake is unusual in that one batter makes both the cake and the frosting! I can't remember where I got it but have been making it for years. I do remember the first comment I heard when my husband took his first bite, "You outdid yourself with this dessert!" I made it for a Passover seder since it requires no flour or rising agent. It is rich yet light enough to serve after a heavy meal. I did not know what to type in for the prep time since it requires refrigeration before being ready to serve cold. Don't worry that the eggs are raw as they are added to the hot food that cooks them.
Blue Ribbon Recipe
This chocolate mousse cake is a delicious flourless cake option. We loved how the cake and frosting is made from one batter. Just be sure to use fresh eggs for this since there is egg in the frosting. Once it sets, the frosting is smooth and filled with chocolate. The texture of the cake turns more to a mousse. This is very rich, so a little goes a long way. Each bite of this chocolate cake melts in your mouth. Serve this for Passover or if you need a gluten-free dessert option.
Ingredients
- 7 ounces sweet chocolate (I use Baker's squares.)
- 1 stick sweet unsalted butter, melted (no substitutes)
- 7 - eggs
- 3/4 cup sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon lemon juice or strong black coffee, room temp.
How To Make chocolate mousse cake
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Step 1Preheat oven to 325. Melt chocolate in the microwave or in a saucepan on the stove. Set aside. -
Step 2Beat egg yolks and the 3/4 cup sugar until fluffy and light yellow color.
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Step 3Gradually stir in the chocolate, butter, and vanilla. Set this aside too.
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Step 4Beat egg whites and juice or coffee (in mixer) until soft peaks appear. Add the 1/4 cup sugar (as little as a tablespoon at a time)!
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Step 5Continue beating until stiff, but not dry.
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Step 6Fold (DO NOT STIR) the egg whites carefully into the chocolate. (Be sure the pan with the chocolate is not still warm; if so, transfer it into a separate bowl before folding.)
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Step 7Pour only 3/4 of the batter into a 9" springform pan. Cover the remaining 1/4 of batter with plastic wrap or towel and refrigerate.
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Step 8Place it in the oven to bake for 35 minutes.
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Step 9Let the cake cool completely after its removal from the oven. As it cools, it is supposed to fall. Remove the sides of the springform pan. Crimp edges with a fairly sharp knife.
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Step 10Spread the refrigerated batter over the top of the cake and refrigerate until time to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
