Rating: 4.21 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. 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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Recipe Summary

prep:
45 mins
cook:
40 mins
total:
1 hr 25 mins
Servings:
16
Yield:
1 - 9 inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.

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  • 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

270 calories; protein 6.7g; carbohydrates 18.5g; fat 19g; cholesterol 183.9mg; sodium 56mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
05/11/2010
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. Read More
(16)

Most helpful critical review

Rating: 1 stars
01/10/2011
This recipe is not worth the trouble. The cake is dense and bitter. Read More
(5)
14 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/11/2010
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. Read More
(16)
Rating: 5 stars
09/21/2009
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. Read More
(11)
Rating: 5 stars
11/23/2009
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. Read More
(10)
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Rating: 5 stars
07/05/2010
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!!!!! Read More
(8)
Rating: 5 stars
01/05/2010
I did not care for this recipe. if you try it bake for 20 minutes not 40. Read More
(7)
Rating: 5 stars
08/04/2009
mmmmhh.... Read More
(6)
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Rating: 5 stars
02/28/2011
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! Read More
(5)
Rating: 1 stars
01/10/2011
This recipe is not worth the trouble. The cake is dense and bitter. Read More
(5)
Rating: 4 stars
02/14/2014
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. Read More
(1)