Chocolate Mousse Cake

Decadent, moist and surprisingly light as it is flourless….Great with raspberries or strawberries and a cup of coffee! I recently found this recipe scribbled down on a piece of paper in the back of my recipe book and do not even remember where I got it from. Well, after making and eating it, it will never be at the back of the book again!!

200g good quality dark chocolate (70% cocoa content or more)
200g sugar
200g butter
7 eggs
  • Pre-heat oven to 160C – grease tin with butter and dust with sugar
  • Place the chocolate (in pieces), the butter and half the sugar in a heatproof bowl and melt over simmering water.
  • While the chocolate is melting, divide the eggs into yolks and whites. Be careful not to get any yolk into the egg white bowl as this will make it impossible for the whites to become stiff.
  • Once melted, give the chocolate mixture a good stir and leave it to one side to cool. You want it luke warm.
  • Whisk the egg white with the remaining sugar until so stiff that you can turn the bowl upside down without it all falling down! Take your time….it’s a mess to clean up if you turn too early!
  • Transfer your luke warm chocolate to a bigger bowl and whisk in the egg yolks.  You will see and feel the chocolate becoming more set.
  • A third at a time, gently fold the egg white mixture into the chocolate. Take care not to over stir as you will lose the fluffiness.
  • Put 2/3 of the dough into the tin, place the rest in the fridge. Bake the cake for 20-30 minutes. When ready it will be a lovely brown colour and the middle will be soft but spongy to the touch.

  • Cool the cake right down – this can be done in the fridge or outdoors in the winter!  Once cool, place the remaining chocolate mousse dough on top of the cake and spread out gently so it covers it all.
  • Place the cake back in the fridge for about 20 minutes and serve cold!