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Chocolate Mousse Cake V
Chocolate Mousse Cake V
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Indulgent chocolate mousse made with premium chocolate and fresh eggs. Some baked, some as topping. Caution: contains raw eggs, avoid if pregnant, young, elderly, or sick. Use fresh eggs.
Ingredients:
  • 12.5 ounces bittersweet chocolate, chopped
  • 0.125 cup unsalted butter
  • 12 egg yolks
  • 0.25 cup white sugar
  • 12 egg whites
  • 0.125 cup white sugar
  • 1.25 cups heavy cream
  • 1 tablespoon unsweetened cocoa powder, for dusting
Instructions:
  • Preheat your oven to a toasty 300 degrees F (150 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper for flawless baking.
  • Melt chocolate and unsalted butter in a double boiler until smooth, stirring occasionally. Take off heat and cool until lukewarm.
  • Whisk egg yolks with 1/4 cup sugar in a large bowl until thick and lemon-colored. Gently mix this into the chocolate mixture and set aside. In a separate large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar and continue beating until stiff peaks form. Fold 1/3 of the whipped egg whites into the chocolate mixture, then swiftly fold in the rest until well combined. Pour 2/3 of the batter into the prepared pan.
  • Place in the preheated oven for 40 minutes, or until the filling is lightly set in the center. Let it cool, then release from the pan and chill for 1 hour.
  • Whip the cream in a medium bowl until soft peaks form, then gently fold it into the chocolate mixture. Cover and refrigerate.
  • Evenly coat the cooled cake with the remaining mousse and sprinkle with cocoa for a decadent finish.

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