Rum and chocolate mousse cake

    8 hours

    This is a delicious no-bake cake, that is a must for all chocolate lovers. A rich chocolate mousse is surrounded by rum-soaked lady fingers and whipped cream. NOTE: This recipe contains raw eggs.

    6 people made this

    Makes: 1 26cm round cake

    • 250g lady finger biscuits (savoiardi)
    • 125ml dark rum
    • 675g butter
    • 685g plain chocolate chips
    • 12 eggs, separated
    • 600ml double cream
    • 4 tablespoons caster sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons vegetable oil
    • 85g plain chocolate chips

    Prep:45min  ›  Cook:15min  ›  Extra time:7hr chilling  ›  Ready in:8hr 

    1. Brush the lady fingers with rum and use them to line the bottom and sides of a 26cm round springform cake tin.
    2. In a medium saucepan over low heat, melt butter. Remove from heat and add 685g chocolate chips; stir until melted. Cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. In a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry peaks. Fold the whites into the chocolate mixture and pour into the lined tin. Chill in refrigerator for 6 hours.
    3. In a large bowl, beat the cream with an electric mixer until thick. Blend in sugar and vanilla; whip until stiff peaks form. Invert the chilled cake onto a serving plate and remove the sides and bottom of the tin. Spread a layer of whipped cream over the entire cake and pipe the remaining whipped cream in a decorative pattern of your choice.
    4. In the top of a double boiler, melt 85g chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.

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    Reviews in English (8)


    fairly simple to make, but looks fancy and elegant. i thought the proportions for whipped cream made more than the cake couls hold, so it could be cut back some--or just top with cool whip if in a hurry. i substitued rum for vanilla in the whipped cream for a touch more of that flavor. i'll definately be using this one again and soon!  -  21 Nov 2005  (Review from Allrecipes US | Canada)


    Rich and Yummy... And if you use the Spring Form Pan as directed it unmolds easily.  -  04 Feb 2006  (Review from Allrecipes US | Canada)


    Couldn't resist. I just gained 20 lbs by reading the ingredients. Hugs & Love to the designer. BJ  -  16 May 2009  (Review from Allrecipes US | Canada)