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.
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 USA and 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 USA and 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 USA and Canada)