The uniqueness of this cake is that it is both cake and mousse in one. Dense and killer-rich, it delivers an intense chocolate flavor that isn’t diluted with flour. I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss. A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.
Use the best butter and chocolate you can afford as well as our vanilla, as they won’t be wasted on this cake. Personally, I think dark chocolate is the best choice for this cake. However, if you prefer milk chocolate over dark, there are some intense milk chocolate options available.Print
Chocolate Mousse Cake
1 tablespoon ground almonds plus additional to dust pan
10.5 ounces dark chocolate (at least 65% cocoa-fat) such as Guittard’s Venezuelan or Machu Picchu chocolate
1–1/2 cups sugar
1–1/4 sticks unsalted butter
5 large eggs
1 tablespoon Rain’s Choice pure Vanilla Extract
Confectioners’ sugar/whipped cream (optional)
Preheat oven to 325 degrees.
Lightly spray an 8 or 9 inch spring form pan with cooking spray, then dust with ground almonds. Set aside.
Melt butter, chocolate and sugar over low heat, stirring frequently. Remove from heat.
In a medium bowl, beat the eggs and ground almonds. Add vanilla extract. Fold the egg mixture into the chocolate and stir until thickened, several minutes.
Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let cake cool completely.
Dust with confectioners’ sugar if desired or glaze with chocolate/butter mix. Serve room temperature or slightly warm with or without whipped cream.
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When you add the eggs to the chocolate butter, is this on the stove over heat?
Sounds so good!
The butter and chocolate have been taken off the heat. It is a great recipe! VQ