Best 2 Chocolate Meringue Mousse Cake Recipes
Indulge in a symphony of flavors and textures with our delectable Chocolate Meringue Mousse Cake, a masterpiece that combines the richness of chocolate, the lightness of meringue, and the velvety smoothness of mousse. This stunning creation boasts three distinct layers, each offering a unique sensory experience. The base is a moist chocolate sponge cake, providing a solid foundation for the layers above. A layer of fluffy chocolate mousse, made with whipped cream and melted chocolate, offers a creamy and airy texture that contrasts beautifully with the crispy meringue layer on top. The meringue, made from whipped egg whites and sugar, adds a delightful crunch and sweetness that perfectly complements the rich chocolate flavors. Prepare to be captivated by the harmonious balance of textures and flavors in this extraordinary dessert.
Here are our top 2 tried and tested recipes!
CHOCOLATE MERINGUE MOUSSE CAKE
This cake is neither too sweet nor too rich, with a deeply chocolatey mousse-like center, beneath a thin crackly layer of cocoa-dusted meringue. What's not to love?
Provided by Jo Pratt
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper.
- In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts. Let cool slightly.
- In a medium bowl, whisk the egg yolks with 1/2 cup sugar and the vanilla paste or extract until thick, pale, and fluffy, 2 to 3 minutes.
- In a separate medium bowl, or using a mixer fitted with the whisk attachment over medium-high speed, whisk the egg whites to stiff peaks, 4 to 5 minutes. Add the remaining 1/4 cup sugar a tablespoon at a time, whisking thoroughly between each addition, until you have a thick and glossy mixture that holds itself in stiff peaks, about 2 minutes more.
- Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula.
- Use a metal spoon to gradually fold in the egg whites, taking care not to knock out all of the air. Once all of the egg white has been completely mixed in, spoon the mixture into your prepared cake pan.
- Bake until lightly crisp on top but slightly wobbly when you give the pan a little tap, 30 to 35 minutes. Let the cake cool completely in the pan. Carefully remove cake from pan and move to a plate.
- Dust with cocoa powder and cut into slices. Serve with fresh berries and some crème fraîche or whipped cream.
Nutrition Facts : ServingSize 1 portion, Calories 377 kcal, Carbohydrate 29 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 137 mg, Sodium 47 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 9 g
MERINGUE CAKE WITH CHOCOLATE MOUSSE FILLING
This is not my recipe. It was conceived by Diane Heierli, an amazing cook, who develops recipes for the local bi-monthly magazine "Good Taste". I have not made it, but would like to save it for future refence. Those who are wary of raw egg yolks could, maybe, leave out the yolks. We do not have much worries about raw eggs in South Africa.
Provided by Zurie
Categories Dessert
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 deg F/ 200 deg Celsius.
- Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy.
- Fold in the cornflour and ground hazelnuts (or almond flour).
- Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife.
- Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven.
- CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down.
- Separate the eggs. Add egg yolks and stir until well combined.
- Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes.
- Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue.
- Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.
Nutrition Facts : Calories 638, Fat 58.9, SaturatedFat 30.4, Cholesterol 106.2, Sodium 108.1, Carbohydrate 35, Fiber 12.7, Sugar 11.5, Protein 17.7
Tips:
- Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
- Make sure your egg whites are at room temperature before you start whipping them. This will help them reach their full volume.
- Whip the egg whites until they are stiff peaks. This means that they should hold their shape when you lift the whisk out of the bowl.
- Fold the meringue into the chocolate mixture gently. Overmixing can cause the mousse to deflate.
- Chill the mousse for at least 4 hours before serving. This will allow it to set and develop its full flavor.
Conclusion:
This chocolate meringue mousse cake is a delicious and elegant dessert that is perfect for any special occasion. It is made with a light and airy chocolate mousse, a crispy meringue layer, and a rich chocolate ganache. The cake is easy to make and can be prepared ahead of time, making it a great option for busy hosts. Whether you are a seasoned baker or a beginner, this chocolate meringue mousse cake is sure to impress your guests.
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