For a richer flavor, use dark chocolate with a higher cocoa content. Ensure the egg whites are beaten to stiff peaks for a light and airy mousse. Do not overbake the cake; it should still be slightly soft in the center. Chilling the cake overnight is crucial for the best texture and flavor.
Chocolatissimo
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS27
Indulge in the ultimate chocolate fantasy with this decadent mousse cake. A rich, intensely flavored dessert, where a portion of the velvety mousse is baked to perfection, while the remaining is delicately spread on top, creating a symphony of textures and flavors. A true celebration for chocolate lovers!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol166 mg
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Fiber1 g
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Protein5 g
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Saturated Fat13 g
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Sodium42 mg
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Sugar25 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 300°F (150°C). Butter a 9-inch springform pan and line the bottom with parchment paper. (5 minutes)
02
Step
15 mins
In a double boiler or a heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), combine the chopped chocolate and cubed butter. Heat, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat and stir in the instant coffee granules. Allow the mixture to cool to lukewarm. (15 minutes)
03
Step
10 mins
In a large bowl, using an electric mixer, beat the egg yolks and sugar together until the mixture is thick and pale yellow. Gently fold the cooled chocolate mixture into the egg yolk mixture until well combined. Set aside. (10 minutes)
04
Step
10 mins
In a clean, large glass or metal mixing bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to overmix. (10 minutes)
05
Step
5 mins
Pour two-thirds of the mousse mixture into the prepared springform pan. Cover and refrigerate the remaining one-third of the mousse. (5 minutes)
06
Step
1 hrs
Bake in the preheated oven for 40-45 minutes, or until the filling is just set around the edges but still slightly soft in the center. Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove from the pan and refrigerate for at least 1 hour. (60 minutes)
07
Step
12 hrs
Spread the reserved mousse evenly over the cooled cake. Refrigerate overnight to allow the flavors to meld and the mousse to set completely. (12 hours)
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Aurelio Gleasonbahringer
May 30, 2025This cake is absolutely divine! The mousse is so rich and creamy, and the baked layer adds a wonderful texture contrast.
Gregory Breitenberg
May 23, 2025I was a bit intimidated by the raw eggs, but it was worth it. The cake is so decadent and perfect for a special occasion.
Malinda Schaden
Apr 18, 2025I added a pinch of sea salt to the chocolate mixture, and it really enhanced the flavor. Highly recommend trying that!
Nova Hammes
Mar 17, 2025The recipe was easy to follow, and the cake turned out perfectly. I'll definitely be making this again!