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chocolate mousse cake

(2 ratings)
Blue Ribbon Recipe by
Helaine Norman
Sunrise, FL

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 to 10
prep time 30 Min
cook time 35 Min
method No-Cook or Other

Ingredients For chocolate mousse cake

  • 7 oz
    sweet chocolate (I use Baker's squares.)
  • 1 stick
    sweet unsalted butter, melted (no substitutes)
  • 7
  • 3/4 c
  • 1/4 c
  • 1 tsp
    vanilla extract
  • 1/8 tsp
    lemon juice or strong black coffee, room temp.

How To Make chocolate mousse cake

  • Melting chocolate in the microwave.
    Preheat oven to 325. Melt chocolate in the microwave or in a saucepan on the stove. Set aside.
  • Egg yolks and sugar beaten until fluffy.
    Beat egg yolks and the 3/4 cup sugar until fluffy and light yellow color.
  • Stirring in chocolate, butter, and vanilla.
    Gradually stir in the chocolate, butter, and vanilla. Set this aside too.
  • Adding sugar to whipped egg whites.
    Beat 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)!
  • Egg whites beaten until fluffy.
    Continue beating until stiff, but not dry.
  • Folding egg whites and chocolate.
    Fold (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.)
  • Batter poured into a pan and reserve some of the batter.
    Pour 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.
  • Cake baking in the oven.
    Place it in the oven to bake for 35 minutes.
  • Chocolate Mousse Cake cooling.
    Let 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.
  • Frosting spread over the Chocolate Mousse Cake.
    Spread the refrigerated batter over the top of the cake and refrigerate until time to serve.