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Flourless Chocolate Mousse Cake
Flourless Chocolate Mousse Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Decadent flourless chocolate soufflé, ideal for Passover, made with rich chocolate, fluffy egg whites, and butter for a heavenly treat.
Ingredients:
  • 7 ounces bittersweet chocolate, chopped
  • 0.875 cup margarine
  • 0.875 cup white sugar, separated
  • 6 eggs, separated
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) to achieve the perfect baking temperature.
  • Combine luxurious chocolate and velvety margarine in a saucepan, gently melting them together over low heat. Once melted, set aside to cool to perfection at room temperature.
  • In a large bowl, use an electric mixer to beat egg yolks and half of the sugar until they are light and fluffy. Gently stir in the chocolate mixture until just combined.
  • In a separate bowl, use an electric mixer to beat egg whites until foamy. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
  • Transfer a third of the chocolate mixture onto the beaten egg whites, gently fold it in with a rubber spatula. Continue folding around the edges, lifting the bottom up and over the center until fully combined. Add the rest of the chocolate mixture, fold until smooth. Pour three-quarters of the batter into a 9-inch square pan.
  • Bake until edges are puffed and surface is firm, approximately 25 minutes. Cool cake on a wire rack for about 30 minutes at room temperature. Spread the remaining batter over the cake and refrigerate until completely chilled, at least 30 more minutes.

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