Chocolate Mousse Cake
- 30m Prep Time
- 35m Cook Time
- 1h 5mReady In
A rich, flourless chocolate mousse cake with a bittersweet truffle intensity. This elegant dessert is perfect for chocolate lovers.
Ingredients
- 5 ounces (140g) semisweet or bittersweet chocolate, coarsely chopped
- ⅔ cup (130g) sugar
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- 2 tablespoons (15g) all-purpose flour
- ¾ cup (175g) milk
- 2 large egg yolks (whites reserved)
- 1 teaspoon vanilla
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup (50g) sugar
- (Powdered sugar)
- 1 (Vanilla ice cream, Fresh Berry Coulis, or Whipped Cream) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 ounces (140g) semisweet or bittersweet chocolate, coarsely chopped
- ⅔ cup (130g) sugar
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- 2 tablespoons (15g) all-purpose flour
- ¾ cup (175g) milk
- 2 large egg yolks (whites reserved)
- 1 teaspoon vanilla
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup (50g) sugar
- (Powdered sugar)
- 1 (Vanilla ice cream, Fresh Berry Coulis, or Whipped Cream)
Let's Cook
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Step 1.
Place in a large heatproof bowl: 5 ounces (140g) semisweet or bittersweet chocolate, coarsely chopped
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Step 2.
Combine in a small heavy saucepan: ⅔ cup (130g) sugar; ½ cup (40g) unsweetened Dutch-process cocoa powder; 2 tablespoons (15g) all-purpose flour
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Step 3.
Whisk in just enough milk to make a paste, then whisk in the rest: ¾ cup (175g) milk
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Step 4.
Bring to a simmer over medium heat, stirring constantly with a wooden spoon to prevent scorching. Reduce the heat and simmer very gently, stirring constantly, until slightly thickened, about 1 minute. Immediately pour the hot mixture over the chopped chocolate and whisk until the chocolate is melted and the mixture is completely smooth. Whisk in: 2 large egg yolks (whites reserved); 1 teaspoon vanilla
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Step 5.
Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 4 large egg whites; ¼ teaspoon cream of tartar
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Step 6.
Gradually add, beating on high speed until the peaks are stiff but not dry: ¼ cup (50g) sugar
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Step 7.
Use a silicone spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake, cool, and unmold as for Flourless Chocolate Decadence.
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Step 8.
If desired, sprinkle with: (Powdered sugar)
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Step 9.
Or serve with: (Vanilla ice cream, Fresh Berry Coulis, or Whipped Cream)
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Step 10.
Cut with a hot knife, wiping off the knife between cuts.