Chocolate mousse cake

    1 hour 25 min

    A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Important: be sure to use only fresh eggs for this recipe.

    18 people made this

    Serves: 16 

    • 350g cooking chocolate, chopped
    • 30g unsalted butter
    • 12 egg yolks
    • 4 tablespoons caster sugar
    • 12 egg whites
    • 2 tablespoons caster sugar
    • 300ml double cream
    • 1 tablespoon best quality cocoa powder, for dusting

    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. Preheat the oven to 150 C / Gas mark 2. Butter a 23cm (9 in) springform tin, and line bottom with parchment.
    2. 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.
    3. In a large bowl, beat egg yolks and 4 tablespoons sugar until thick and lemon-coloured. Fold into chocolate mixture; set aside.
    4. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar, continuing to beat 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 tin.
    5. Bake in the preheated oven for 40 minutes, or until filling is just firm in the centre. Allow to cool, then remove from pan and refrigerate 1 hour.
    6. In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
    7. Spread remaining mousse over cooled cake and dust with cocoa.


    This recipe contains raw eggs. We recommend that pregnant women, young children and the elderly do not consume raw eggs.

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    Reviews in English (11)


    This was SO good. I needed a dessert for a reduced sugar, gluten free and dairy/lactose free meal and this did the trick! I replaced the sugar with splenda, the cream with cool whip and the butter with margerine. It was STILL good!! I'm giving it 5 stars even though I modified it (some people seem to think that shouldn't be done) because I figure if this tasted so good with the modifications I made it's a pretty stellar recipe! It came out so light and airy but rich, and not too sweet (or not sweet enough) at all.  -  09 May 2010  (Review from Allrecipes US | Canada)


    Wow was this good. I followed the directions exactly and it came out perfect.. the cake was nice and moist and spongey... And the mousse topping was to die for. I used a bag of Hershey's Special Dark Chocolate chips.. But definately use one with a high cacao %. My chocolate cooled a bit before I mixed it in, so I ended up with little nubs in the mousse.. but I LOVED it that way.  -  17 Sep 2009  (Review from Allrecipes US | Canada)


    Amazing cake! Airy and moist, and simply wonderful. I made individual deserts for a party, and they were all gone in less than 15 minutes. People were literally liking their fingers. I did use 100 g of butter, cause 30 seemed too little. And I used 300 g of dark chocolate, and 50 g white.  -  20 Nov 2009  (Review from Allrecipes US | Canada)