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Chocolate Mousse Cake

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Chocolate Mousse Cake

Cuisine:French

Course:Dessert

30m prep 35m cook 1h 5m ready

A rich, flourless chocolate mousse cake with a bittersweet truffle intensity. This elegant dessert is perfect for chocolate lovers.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 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
    • 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed
    • 3 tablespoons sugar, or more to taste
    • 2 teaspoons strained lemon juice, or more to taste
    Sub-recipe steps
    1. Puree in a blender or food processor: 1 pint raspberries, blackberries, blueberries, or strawberries, hulled, or 12 ounces frozen dry-pack raspberries, blackberries, strawberries, or blueberries, thawed; 3 tablespoons sugar, or more to taste; 2 teaspoons strained lemon juice, or more to taste
    2. Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl. Press firmly, and periodically scrape the inside of the sieve clear of seeds, which will otherwise plug up the holes. Do not waste any of the precious pulp. Continue to press until you are left with just a heaping tablespoon of stiff, clumped-together seeds. Taste the pulp, then stir in a little more sugar or lemon juice, if needed. Serve, at room temperature or chilled. Cover and refrigerate for up to 3 days.

Let's Cook

  1. Step 1.

    Place in a large heatproof bowl: 5 ounces (140g) semisweet or bittersweet chocolate, coarsely chopped

  2. 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

  3. Step 3.

    Whisk in just enough milk to make a paste, then whisk in the rest: ¾ cup (175g) milk

  4. 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

  5. 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

  6. Step 6.

    Gradually add, beating on high speed until the peaks are stiff but not dry: ¼ cup (50g) sugar

  7. 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.

  8. Step 8.

    If desired, sprinkle with: (Powdered sugar)

  9. Step 9.

    Or serve with: (Vanilla ice cream, Fresh Berry Coulis, or Whipped Cream)

  10. Step 10.

    Cut with a hot knife, wiping off the knife between cuts.

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