Description

This decadent Chocolate Mousse Cake combines rich dark chocolate with a light, airy mousse texture to create a luxurious dessert. Featuring a smooth, creamy center and a delicate crust, this elegant cake is perfect for special occasions or any time you crave an indulgent chocolate treat. Enhanced with the optional depth of instant coffee and served with whipped cream and fresh berries, it offers a perfect balance of intense flavor and lightness.

Ingredients

Scale

Chocolate Base

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
1 teaspoon vanilla extract
A pinch of salt

For Serving (Optional)

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

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Instructions

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 ensure easy removal later.
Melt Chocolate and Butter: Set a heatproof bowl over a simmering pot of water (double boiler). Melt the chopped dark chocolate and cubed butter together, stirring occasionally until smooth. If desired, add 1 teaspoon of instant coffee granules to intensify the chocolate flavor. Remove from heat and allow the mixture to cool slightly.
Whisk Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with 1/2 cup (100 g) of granulated sugar until the mixture becomes pale and thick. Stir in the vanilla extract for added aroma and flavor.
Combine Chocolate with Egg Yolks: Gradually fold the melted chocolate mixture into the egg yolk mixture until smooth and evenly combined, ensuring a homogenous batter without lumps.
Beat Egg Whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) of granulated sugar and continue beating until stiff, glossy peaks develop, which will help create the mousse texture.
Fold Egg Whites into Batter: Gently fold the beaten egg whites into the chocolate mixture in three additions. Use a spatula and be careful not to deflate the air incorporated in the whites, folding just until combined and the batter looks airy.
Pour and Smooth Batter: Pour the mousse batter evenly into the prepared springform pan and smooth the top with a spatula for an even surface.
Bake the Cake: Bake in the preheated oven for 25-30 minutes or until the edges are set but the center remains slightly soft. The cake will continue to firm as it cools, achieving the perfect mousse consistency.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes before releasing the springform sides. Transfer the cake onto a wire rack to cool completely, ensuring it sets properly.
Serve and Garnish: Before serving, dust the top with cocoa powder. Optionally, serve with a dollop of whipped cream and fresh berries such as raspberries or strawberries to enhance flavor and presentation.

Notes

Using a double boiler prevents the chocolate from burning and allows gentle melting.
Be gentle when folding egg whites to maintain the airy texture essential for mousse.
The cake is best served slightly chilled or at room temperature.
Instant coffee enhances the richness of chocolate but can be omitted if preferred.
Fresh berries add a refreshing contrast to the rich chocolate flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French