Best 2 Flourless Chocolate Mousse Cake Recipes
Indulge in the symphony of flavors with our Flourless Chocolate Mousse Cake, a masterpiece that tantalizes taste buds and elevates any occasion. This delectable dessert combines the richness of chocolate with the airy lightness of mousse, resulting in a textural experience that is both decadent and ethereal. Perfect for chocolate enthusiasts and those seeking a gluten-free indulgence, this cake is a true testament to the culinary arts.
Embark on a culinary journey as we unveil two enticing variations of this timeless classic. The first recipe showcases the purity of chocolate, allowing its inherent flavors to take center stage. The second recipe introduces a symphony of complementary flavors, incorporating tangy raspberries that burst with freshness against the backdrop of rich chocolate.
Whether you prefer the unadulterated essence of chocolate or crave a captivating interplay of flavors, these recipes offer a delightful experience that will leave you craving more.
FLOURLESS CHOCOLATE MOUSSE CAKE
Uses no flour so it is perfect if you have allergies or for Passover.
Provided by ZIP1992
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
- Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
- Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
- Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
- Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 24.2 g, Cholesterol 93.7 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 6.4 g, Sodium 189.2 mg, Sugar 22.3 g
INTENSE CHOCOLATE MOUSSE CAKE
There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
- In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
- Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 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. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.
Tips:
- Use high-quality chocolate for a richer flavor. A chocolate with a cocoa content of 70% or higher is ideal.
- Make sure the chocolate and butter are completely melted before adding the other ingredients. This will help to create a smooth and creamy mousse.
- Don't overbeat the egg whites. Stiff peaks are ideal, but if you overbeat them, they will become dry and crumbly.
- Fold the egg whites into the chocolate mixture gently. Overmixing will deflate the egg whites and make the mousse less airy.
- Chill the mousse for at least 4 hours before serving. This will help it to set and develop its full flavor.
Conclusion:
This flourless chocolate mousse cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich chocolate flavor and creamy texture, this cake is sure to be a hit with everyone who tries it.
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