Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Cookies & Cakes
Recipe By: Lexielief
Chocolate Mousse Cake
Ingredients
- For the Cake:
- 225 g bittersweet or semisweet chocolate, chopped
- 225 g unsalted butter
- 200 g white sugar
- 5 large eggs
- 1 tbsp vanilla extract
- ¼ tsp salt
- 30 g gluten-free flour
- For the Chocolate Mousse:
- 225 g bittersweet or semisweet chocolate, chopped
- 160 g powdered sugar
- 450 g cream cheese, softened
- 2 tsp vanilla extract
- 480 ml cold heavy cream
- For the Whipped Cream:
- 180 ml cold heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- grated chocolate, for garnish (optional)
Directions
- Preheat the oven to 165 °C. Grease a 25 cm springform pan.
- Cut the butter into tablespoon-sized pieces.
- Add the butter and chopped chocolate to a heatproof bowl.
- Place the bowl over a pan with gently simmering water (au bain-marie).
- Stir occasionally until the butter and chocolate are fully melted and smooth.
- Remove from the heat.
- Add the sugar, vanilla extract and salt to the chocolate mixture.
- Whisk until combined.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Using a rubber spatula, gently fold in the gluten-free flour until just combined.
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake for 30–35 minutes, until set and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely on a wire rack before adding the mousse.
Chocolate mousse instructions:
- Add the chopped chocolate to a heatproof bowl.
- Place the bowl over a pan with gently simmering water (au bain-marie).
- Stir until the chocolate is fully melted and smooth.
- Remove from the heat and let cool slightly.
- Add the melted chocolate to the bowl of a stand mixer or use a hand mixer.
- Add the powdered sugar, cream cheese and vanilla extract.
- Mix until completely smooth, scraping down the sides and bottom of the bowl 1–2 times.
- With the mixer running on low speed, slowly pour in the cold heavy cream.
- Scrape down the bowl, then increase the speed to medium-high.
- Whip for 3–4 minutes until light, fluffy and thick.
- Spread the mousse evenly over the cooled cake.
- Cover and refrigerate for at least 6 hours or up to 1 day.
- Whipped cream topping instructions
- In a mixing bowl, whip the cold heavy cream, powdered sugar and vanilla extract on medium-high speed.
- Whip for 4–5 minutes until stiff peaks form.
- Spread the whipped cream over the mousse cake.
- Garnish with grated chocolate if desired.
- Run a thin knife around the edge of the cake.
- Carefully remove the springform pan, slice and serve.
Chrome Extension
