Baked Chocolate Mousse
Baked Chocolate Mousse
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
- Preheat oven to 150 degrees C. Butter a 20cm springform pan, and line bottom with baking paper.
- 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.
- 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.
- 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.
- In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
- Spread remaining mousse over cooled cake and dust with cocoa.
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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (10)
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)
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