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Chocolate Mousse Cake(Flourless Chocolate Cake)

Baked Chocolate Mousse Cake (Flourless Chocolate Cake)

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Ingredients

  • 200 grams (7 oz) 70% dark chocolate, chopped
  • 125 grams (½ cup) unsalted butter, melted
  • 5 eggs, separated
  • 125 grams caster sugar, divided use

Instructions

  • Pre-heat the oven to 160°C/325°F.
  • Grease and line a 23 cm/ 9 inch springform cake tin.
  • To melt the chocolate, place a saucepan on the stove and add about 2 inches of water to the pan. Bring to a simmer. Reduce the heat to low and place a dry heat-safe mixing bowl over the saucepan. Make sure the bowl is not touching the water. Add the chopped chocolate and butter to the mixing bowl. Turn on the stove to medium heat. The heat produced by the simmering water will begin to melt the chocolate and butter. Keep stirring with a rubber spatula until melted and smooth. Set the mixture aside to cool until slightly warm or room temperature. Stir in vanilla extract.
  • Put the egg yolks in a bowl with 75 grams of sugar and whisk until pale and thickened. Stir in the chocolate mixture.
  • In a grease free glass or metal bowl, using a handheld mixer or stand mixer, whisk the egg whites until soft peaks form. Gradually add in remaining sugar and beat until stiff peaks form.
  • Using a metal spoon, gently fold in the egg whites into the chocolate mixture until it is just combined.
  • Pour and spread the batter into the prepared cake tin.
  • Bake in the oven for 35 minutes or until well risen. The surface will begin to crack.
  • Leave to cool in the cake tin for 10 minutes, then carefully transfer to a serving plate.

Notes

Chop the chocolate and butter into smaller pieces, that way it will melt more evenly. 
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