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My review
Chocolatissimo
1
LJ8677
"A very chocolate mousse cake. Two thirds of the mousse is baked, with the remainder spread on after baking. 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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Ingredients
1 h 20 m servings 318Original recipe yields 16 servings (1 - 9 inch springform pan)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
4/22/2005
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 hide...
Most helpful critical review
6/14/2008
what do you do with the coffee granules??
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4/22/2005
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 hide...
7/26/2009
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.
2/28/2008
Love the bottom of this....mousse is good but tasted better a couple of days later. Definately very easy to make!!!!
10/1/2003
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 th...
12/24/2014
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. A...
3/17/2019
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.