Double Chocolate Mousse Cake . . . with a fudgy brownie base, silky smooth chocolate mousse filling, and sweetened whip cream, this dessert is unforgettable!
We are in the middle of a major house de-junking and deep cleaning project. I promised myself that I would not work on any fun projects until we get it done. I figured that was only fair, since I’m not letting my boys play on the wii till we get done. So, I will be blogging sporadically for the next week. I sure hope I make it.
I figured since you won’t be seeing me for awhile, I should leave you with something awesome. And let me just apologize for posting this recipe. It is straight from Satan. I think it is possibly the best chocolate dessert that I have ever had. Anywhere. Is it crazy to dream about chocolate mousse cake? Don’t answer that. This decadent cake is sure to ruin any diet on the planet. I’m just warning you in advance. Please don’t send me any hate mail. I got this recipe from My Kitchen Cafe, so really it’s Mel’s fault. 😉
It is a little time consuming, but I thought it was worth every single minute. The mousse does contain egg whites, but I wasn’t scared off by that. It was the most delicious chocolate mousse that has ever passed my lips!
I promise you, this chocolate mousse cake is worth every single calorie!
- 8 ounces bittersweet or semisweet chocolate, chopped (like Melanie, I used some of both.)
- 1 cup butter
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all purpose flour
- Chocolate Mousse:
- 1/2 cup butter, cut into pieces
- 4 large eggs, room temperature, separated
- 1/4 cup whipping cream
- 1 tablespoon vanilla extract
- 8 ounces semisweet chocolate, chopped very finely or grated
- ( make sure it is chopped finely or it won't melt completely)
- 1/2 cup sugar
- pinch of cornstarch
- 3/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate curls or fresh raspberries for garnish
- Cake: Preheat oven to 325°F. Butter 10" springform pan; dust with sugar.
- Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in vanilla and salt, then flour.
- Pour into prepared pan. Bake at 325° until cake just rises in center, 30-35 minutes. Cool completely in pan on rack. (My cake fell in the middle, that's alright.) Cover and chill while making the mousse.
- Mousse: Melt butter in medium metal bowl set over saucepan of simmering water. Don't let the bowl touch the water. (Use a double boiler if you have one.) In a small bowl, whisk yolks, 1/4 cup cream and vanilla. Gradually whisk yolk mixture into bowl with the melted butter. Whisk constantly over simmering water until thermometer reaches 150°, about 6 minutes. Remove from stove; add chocolate and stir till melted. Set aside.
- Beat egg whites with sugar and cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Spread over cake. Chill torte until mousse is set, at least 6 hours and up to 1 day.
- Topping: Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Beat cream and powdered sugar in medium bowl until peaks form. Spread over torte. Garnish as desired.
(original recipe – photos updated 12/2016)
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