Description
This rich no-bake chocolate mousse cake is a show-stopping dessert with layers of silky chocolate and whipped egg mousse. Perfect for birthdays or dessert parties, it requires minimal effort but delivers maximum flavor and texture.
Ingredients
12 oz dark chocolate, 70% cocoa, broken into bits
2 cups heavy cream, chilled
4 large eggs, room temperature
1/2 cup cocoa powder, unsweetened, sifted
1/8 tsp salt to enhance chocolate flavor
1/2 cup sugar, granulated or brown
Instructions
Line an 8-inch springform pan with parchment paper.
Combine 12 oz dark chocolate and 1/4 cup sugar in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Cool slightly.
In a separate bowl, whisk 2 egg yolks and 1/8 tsp salt. Add the remaining 1/4 cup sugar and whisk for 30 seconds.
Transfer the yolk-sugar mixture to a stand mixer and add the remaining 2 egg whites. Whip at medium speed until frothy, then increase to high speed until stiff peaks form.
Gently fold the whipped egg whites into the egg yolk mixture until no streaks remain.
Fold 1 cup of chilled whipped cream into the melted chocolate until fully combined.
Pour half of the chocolate mixture into the prepared pan and sprinkle 1/4 cup sifted cocoa powder over the surface.
Add the remaining chocolate mixture evenly over the cocoa layer.
Refrigerate for 4 hours. Run a knife around the edges and release the springform before serving chilled.
Notes
Use room temperature eggs for easier and better whipping.
Whip the heavy cream to soft peaks for better volume and texture.
Sift the cocoa powder to avoid lumps.
Chill the cake for at least 4 hours for defined and stable layers.
Best served freshly chilled; cover and refrigerate leftover slices for up to 2-3 days.
- Prep Time: 30
- Category: Trending
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice of cake (approximately 4 oz)
- Calories: 420
- Sugar: 35g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
