Chocolate Mousse Cake

Chocolate Mousse Cake

Beautiful and decadent, this Chocolate Mousse Cake is an impressive dessert that is sure to delight guests. 

Chocolate Mousse Cake
Serves: 1 (8-inch) cake
 
Ingredients
  • 10 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 5 large eggs*, separated
  • ⅔ cup granulated sugar, divided
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • Chocolate Sponge Cake (recipe follows)
  • Unsweetened cocoa powder, for dusting
  • Garnish: chocolate curls, fresh raspberries
Instructions
  1. Line an 8-inch round cake pan with plastic wrap, letting excess extend over sides of pan.
  2. In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat; let cool slightly.
  3. In a medium bowl, beat together egg yolks with a mixer at medium speed until thickened, approximately 1 minute. With mixer running, slowly add ⅓ cup sugar. Increase mixer speed to medium-high, and beat until thickened and ribbons form, 2 to 3 minutes.
  4. In another medium bowl, using clean beaters, beat together egg whites with a mixer at medium speed until foamy, approximately 1 minute. With mixer running, slowly add remaining ⅓ cup sugar. Increase mixer speed to high, and beat until stiff peaks form, 7 to 8 minutes.
  5. In another medium bowl, beat together cream and vanilla extract with a mixer at high speed until stiff peaks form, 2 to 3 minutes.
  6. Fold egg yolk mixture into cooled chocolate mixture until completely combined. Fold in egg white mixture. Fold in whipped cream. Pour batter into prepared pan. Top with Chocolate Sponge Cake, parchment side up. Cover with excess plastic wrap, and freeze until set, at least 6 hours or overnight.
  7. When ready to serve, unwrap and remove parchment from cake layer. Invert onto a serving platter, and gently remove cake pan using plastic wrap to help. Discard plastic wrap. Using hot, dry offset spatula, smooth edges of cake. Dust with cocoa powder. Garnish with chocolate curls and raspberries, if desired.
Notes
*Because the eggs used in this recipe are never cooked, we recommend using pasteurized eggs, such as Davidson’s.

Chocolate Sponge Cake
Serves: 1 (8-inch) cake layer
 
Ingredients
  • 2 tablespoons unsweetened cocoa powder, plus more for dusting pan
  • 2 tablespoons all-purpose flour
  • 2 large eggs, separated
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°. Butter an 8-inch round cake pan. Line bottom of pan with parchment paper. Dust pan with cocoa powder, tapping to remove excess.
  2. In a small bowl, sift together cocoa powder and flour. Set aside.
  3. In a medium bowl, beat together egg yolks with a mixer at medium speed until thickened, approximately 1 minute. With mixer running, slowly add ¼ cup sugar. Increase mixer speed to medium-high, and beat until thickened and ribbons form, approximately 2 minutes. Add vanilla extract, beating until incorporated.
  4. In another medium bowl, using clean beaters, beat together egg whites with a mixer at medium speed until foamy, approximately 1 minute. With mixer running, slowly add remaining 1 tablespoon sugar. Increase mixer speed to high, and beat until stiff peaks form, approximately 2 minutes.
  5. Fold half of egg white mixture into egg yolk mixture. Sift half of cocoa mixture over batter; fold just until combined. Repeat with remaining egg white mixture and remaining cocoa mixture. Pour batter into prepared pan, smoothing top with an off set spatula.
  6. Bake until cake springs back when touched and a wooden pick inserted in center comes out clean, 8 to 10 minutes. Let cool completely in pan. (It is normal for cake to shrink while cooling.) Remove cake from pan, leaving parchment paper intact. Using a serrated knife, level cake layer, if needed.

 

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