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Chocolate Mousse Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Description

This decadent Chocolate Mousse Cake combines rich dark chocolate with light, airy whipped egg whites to create a perfect balance of intense flavor and delicate texture. Baked until just set with a slightly soft center, this elegant dessert is enhanced with a hint of instant coffee for depth and served with optional whipped cream and fresh berries for a beautiful presentation.

Ingredients

Scale

Chocolate Mixture

  • 10 oz (300 g) dark chocolate, chopped
  • 5 oz (150 g) unsalted butter, cubed
  • 1 teaspoon instant coffee granules (optional)

Egg Mixture

  • 4 large eggs, separated
  • 3/4 cup (150 g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • A pinch of salt

To Serve (Optional)

  • Whipped cream
  • Cocoa powder, for dusting
  • Fresh berries (raspberries or strawberries)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) springform cake pan and line the base with parchment paper to prevent sticking.
  2. Melt chocolate and butter: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped dark chocolate and cubed butter, stirring occasionally until smooth. Stir in the instant coffee granules for added flavor depth. Remove from heat and allow the mixture to cool slightly.
  3. Whisk egg yolks with sugar: In a large bowl, whisk the egg yolks with 1/2 cup (100 g) of granulated sugar until the mixture is pale, thick, and creamy. Stir in vanilla extract to enhance flavor.
  4. Combine chocolate and yolks: Gradually fold the melted chocolate mixture into the egg yolk mixture, mixing gently until smooth and fully incorporated.
  5. Beat egg whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar while continuing to beat until the whites reach stiff, glossy peaks.
  6. Fold egg whites into chocolate mixture: Gently fold the beaten egg whites into the chocolate mixture in three additions, using a spatula. Take care not to deflate the mixture; fold until just combined for a light texture.
  7. Pour and bake: Pour the batter into the prepared springform pan and smooth the top evenly. Bake in the preheated oven for 25-30 minutes, until the edges are set but the center remains slightly soft.
  8. Cool the cake: Allow the cake to cool in the pan for 15 minutes for easy removal of the sides. Then release the springform pan sides and transfer the cake to a wire rack to cool completely.
  9. Finish and serve: Dust the top of the cooled cake with cocoa powder. Serve with optional whipped cream and fresh berries for a visually stunning and delightful treat.

Notes

  • Adding instant coffee granules is optional but enhances the chocolate flavor.
  • Be gentle when folding egg whites to keep the mousse light and airy.
  • The cake will be slightly soft in the center when baked, but will firm up as it cools.
  • Use a springform pan for easy release and a flawless presentation.
  • Fresh berries and whipped cream are optional but add a lovely contrast in taste and texture.

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Find it online: https://flavorfulmealguide.com/chocolate-mousse-cake-recipe/