Indulging in a chocolate mousse cake is a dessert experience like no other. This elegant cake features a rich chocolate base combined with fluffy mousse, creating a heavenly texture and flavor that melts in your mouth. Perfect for celebrations or a simple treat, it’s sure to impress anyone with its decadent taste and stunning presentation.
Ingredients
- 200g dark chocolate (70% cocoa)
- 100g unsalted butter
- 4 large eggs, separated
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 200ml heavy cream
- Cocoa powder for dusting
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 30 minutes, with an additional chilling time of at least 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 25g fat, 30g carbohydrates, and 5g protein. This is a rich dessert best enjoyed in moderation.
Step-by-Step Cooking Process
- Begin by melting the dark chocolate and butter together in a double boiler.
- Once melted, remove from heat and let cool slightly.
- In a bowl, whisk egg yolks and granulated sugar until pale and fluffy.
- Add the melted chocolate mixture to the egg yolk mixture and stir in vanilla extract.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another bowl, whisk egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture.
- Carefully fold in the egg whites until fully incorporated.
- Pour the mousse into a prepared cake pan and smooth the top.
- Refrigerate for at least 4 hours until set, then dust with cocoa powder before serving.
Alternative Ingredients
You can use milk chocolate instead of dark chocolate for a sweeter flavor. Additionally, dairy-free butter and plant-based cream can be used for a vegan option, though the texture may vary slightly.
Serving and Pairings
This chocolate mousse cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. A drizzle of chocolate sauce or a sprig of mint can enhance its presentation.
Storage and Reheating
Store the chocolate mousse cake in an airtight container in the refrigerator for up to 4 days. It is not recommended to freeze, as the texture may change. Serve chilled straight from the fridge.
Cooking Mistakes
- Overheating the chocolate can cause it to seize; melt gently.
- Don’t skip whipping the egg whites; they add necessary volume.
- Ensure all ingredients are at room temperature for proper mixing.
- Be gentle when folding in ingredients to maintain airiness.
- Allow adequate chilling time for the mousse to set properly.
Helpful Tips
- Use high-quality chocolate for the best flavor.
- For a richer taste, add a splash of espresso to the chocolate mixture.
- Experiment with different flavorings, like orange zest or almond extract.
- Serve with a side of fruit to balance the richness.
FAQs
Can I make this cake ahead of time?
Yes, chocolate mousse cake can be made a day in advance and stored in the refrigerator until serving.
What type of chocolate should I use?
Using high-quality dark chocolate (at least 70% cocoa) is recommended for the best flavor and texture.
How do I know when the mousse is set?
The mousse should be firm but still slightly jiggles when shaken gently. It should not be liquid.
Can I use egg substitutes?
Yes, you can use egg replacers like flax eggs or commercial substitutes, but the texture may differ.
Is this cake gluten-free?
Yes, this chocolate mousse cake is naturally gluten-free as it does not contain flour.
Conclusion
The chocolate mousse cake is a delightful dessert that combines rich chocolate flavor with a light, airy texture. Perfect for any occasion, this cake is sure to impress your guests and leave them wanting more. Enjoy the indulgence and share this treat with loved ones for a truly special experience.
Chocolate Mousse Cake
Ingredients
- 200 g dark chocolate 70% cocoa
- 100 g unsalted butter
- 4 large eggs separated
- 100 g granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 200 ml heavy cream
- Cocoa powder for dusting
Instructions
- Melt the dark chocolate and butter together in a double boiler.
- Remove from heat and let cool slightly.
- Whisk egg yolks and granulated sugar until pale and fluffy.
- Stir in the melted chocolate mixture and vanilla extract.
- Whip the heavy cream until soft peaks form.
- Whisk egg whites with a pinch of salt until stiff peaks form.
- Fold the whipped cream into the chocolate mixture.
- Gently fold in the egg whites until fully incorporated.
- Pour the mousse into a prepared cake pan and smooth the top.
- Refrigerate for at least 4 hours until set, then dust with cocoa powder before serving.
