About this recipe:This is a recipe for a rich, delicious and easy chocolate mousse cake that requires no baking whatsoever. A rich chocolate mousse is poured into a tin lined with sponge fingers. If you don't have sponge fingers, use slices of sponge cake.
680g sponge fingers (boudoir biscuits)
340g plain chocolate, chopped
475ml whipping cream
4 egg whites
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Method Prep:30min › Extra time:4hr chilling › Ready in:4hr30min
Line bottom and sides of a 23cm springform cake tin with sponge fingers. In the top of a double boiler over hot water, melt the chocolate, stirring frequently. When the chocolate has melted, whisk in the 2 whole eggs well.
In a large bowl, whip the cream until it is thick. In a separate large bowl, with a clean whisk, whip the whites until stiff.
Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain, being careful not to overmix.
Pour mousse into the sponge finger-lined tin. Cover with cling film and refrigerate for 4 hours.