Chocolate Mousse Cake V

A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Print Recipe

Prep Time 45

Cook Time 40

Total Time 1 25

Course lunch/dinner

Cuisine French

Servings 16 people

Calories 3903.6 kcal

Equipment

1 9-inch Springform Pan Essential for the cake's structure and easy release.
1 Double Boiler For gently melting chocolate and butter without scorching.
2 Large Mixing Bowls Required for separate egg yolk/chocolate and egg white mixtures.
1 Electric mixer or whisk For beating egg yolks, egg whites to stiff peaks, and whipping cream.
1 Rubber Spatula Crucial for gently folding mixtures to maintain aeration.

Ingredients

Main

12 ½ ounces bittersweet chocolate chopped
⅛ cup unsalted butter
12 egg yolks
¼ cup white sugar
12 egg whites
⅛ cup white sugar
1 ¼ cups heavy cream
1 tablespoon unsweetened cocoa powder for dusting

Instructions

Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat egg yolks and 1/4 cup sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/8 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan.
Bake in the preheated oven for 40 minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour.
In a medium bowl, whip cream to soft peaks and fold into remaining chocolate mixture. Cover and refrigerate.
Spread remaining mousse over cooled cake and dust with cocoa.

Notes

1. **Ingredient Quality is Paramount**: The success of this mousse cake hinges on high-quality bittersweet chocolate (60-70% cacao) for depth of flavor, and very fresh eggs. Given raw eggs are used in the topping, adhere to safety guidelines for vulnerable populations.2. **Temperature Control for Chocolate**: Ensure the melted chocolate cools to lukewarm before folding in the beaten egg yolks. This prevents the yolks from scrambling and ensures a smooth, emulsified base.3. **Folding for Aeration**: The lightness of the mousse comes from the carefully folded egg whites and whipped cream. Gently fold to retain as much air as possible, combining ingredients quickly but thoroughly to avoid deflating the mixture. Overmixing will result in a dense texture.4. **Precise Baking & Chilling**: Bake until the center is just set, not completely firm, to maintain a delicate texture. Proper chilling is vital for the cake to set fully and to achieve a clean release from the springform pan. A warm knife can help for clean slices.