chocolate mousse cake
Intense chocolate mousse cake

This is a flourless cake, so you know it is rich and yummy.

It can be made a day ahead and kept in the refrigerator — let cool completely, then wrap in plastic wrap. Allow plenty of time to come to room temperature before serving.

Instead of dusting the cake with powdered sugar, a dollop of whipped cream would be nice as well.

Prep
  • Oven
  • 6 large eggs
  • 9-inch springform pan
  • Aluminum foil
  • 1 Tbsp butter
  • Teakettle of water

Preheat oven to 350°F.
Separate eggs.
Lightly butter springform pan and cover the bottom and sides with a double layer of aluminum foil.
Boil a kettleful of water (for baking in bain-marie).

Batter
  • 10 ounces bittersweet chocolate
  • 9 Tbsp unsalted butter

Melt the chocolate and butter together in a bowl over a pan of barely simmering water (or in microwave). Set aside to cool slightly.

  • 6 egg yolks
  • 1/2 cup sugar

  • 2 Tbsp brandy (or orange liqueur or dark rum)

Whisk together until pale, frothy, and increased in volume.


Whisk in brandy (or other booze), then fold in chocolate mixture.

  • 6 egg whites
  • 1/8 tsp salt

  • 1/4 cup sugar

Whisk egg whites and salt until thick.


Add the sugar and continue to whisk until stiff and shiny.

Assembly and baking
  • Egg white mixture

Fold a small amount (1/2 cup) of egg white mixture into chocolate mixture to lighten it. Then gently fold in the remaining whites, being careful not to deflate the mixture.

Pour batter into the springform pan and place the pan into a roasting pan. Add boiling water to come halfway up the side of the springform pan.

Bake 45 minutes. Top of cake will be hard and inside will be gooey. Remove cake pan from water and place on a rack to cool completely.

Serving
  • Cake
  • 1 tsp confectioners' sugar

Unwrap aluminum foil and remove side of the springform pan. Place cake on a serving platter.

Just before serving, dust with confectioners' sugar using a small sieve.

Servings: 8-10

Credits: Adapted from Nigella Lawson, Intense Chocolate Mousse Cake (New York Times).


Published 2/21/2016. Last updated 5/4/2016

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