Description
A luxurious French dessert, this dark mousse cake blends melted 70% cocoa chocolate, room temperature eggs, and chilled egg whites for a velvety texture. Chilling enhances the structure and balance of bitterness and sweetness, creating a refined, melt-in-your-mouth treat.
Ingredients
Dark chocolate, 200g, 70-75% cocoa, finely chopped
Unsalted butter, 85g, cut into cubes
Granulated sugar, 120g, for cream stability
Large eggs, 4, room temperature
Egg whites, 4, chilled in fridge beforehand
Instructions
Melt chopped chocolate in a 75°C water bath until reaching 34°C
Whisk melted chocolate with butter until smooth
Gradually add sugar while whisking at medium speed
Separate egg yolks and add to the chocolate mixture
Whisk egg yolks separately until thick and pale
Beat chilled egg whites with a pinch of salt to soft peaks
Fold 1/3 of the egg white foam into the chocolate base to lighten it
Transfer mixture to a 16cm round tin lined with plastic wrap
Chill for 4 hours or freeze for 2 hours to set the cake
Notes
Use room temperature eggs for optimal volume
Measure chocolate precisely—1g over 200g may cause a runny texture
Temper chocolate at 34°C to avoid streaks
Chill meringue 30 minutes before folding into the base
Tap the tin 3 times on the counter to remove air bubbles
Avoid using parchment paper to prevent separation from the base
Skip alcohol; ensure butter is unsalted and non-dairy alternatives are not needed
- Prep Time: 25
- Cook Time: 10
- Category: Trending
- Method: Chilling/No-bake base with oven-free cooking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 15g
- Sodium: 25mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 50mg
