Baked Chocolate Mousse

    Baked Chocolate Mousse

    (13)
    3saves
    3hours25min


    14 people made this

    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.

    Ingredients
    Serves: 16 

    • 380g dark chocolate, chopped
    • 30g unsalted butter
    • 12 egg yolks
    • 1/4 cup white sugar
    • 12 egg whites
    • 1/8 cup white sugar
    • 1 1/4 cups (300g) thickened cream
    • 1 tablespoon unsweetened cocoa powder, for dusting

    Directions
    Preparation:45min  ›  Cook:40min  ›  Extra time:2hours chilling  ›  Ready in:3hours25min 

    1. Preheat oven to 150 degrees C. Butter a 20cm springform pan, and line bottom with baking paper.
    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 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup 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 pan.
    4. 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.
    5. In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
    6. Spread remaining mousse over cooled cake and dust with cocoa.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    16

    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)

    by
    11

    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)

    by
    10

    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)

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