Frozen Chocolate Mousse Cake

 In Food Porn, Not So Healthy



Flourless Cake:

  • 2 sticks (1 cup) butter
  • 12 ounces semisweet chocolate, chopped
  • 6 large eggs
  • 1 cup sugar
  • 1 tablespoon vanilla


  • 4 tablespoons (1/4 cup) butter
  • 10 ounces semisweet chocolate
  • 3 large eggs, separated (pasteurized eggs preferred)*
  • 3 tablespoons sugar
  • 1 tablespoon vanilla
  • 1 cup heavy whipping cream


  • 4 ounces semisweet chocolate
  • ¼ cup light corn syrup
  • ½ cup heavy whipping cream
  • Instructions

Make the cake:

  • Preheat oven to 350º
  • Line inside of 9-inch springform pan with nonstick foil and wrap a piece of foil around outside, too.
  • Heat butter and chocolate in the microwave until melted. Whisk till smooth.
  • Whisk in the eggs and sugar.Add vanilla and pour into prepared pan.
  • Place the pan in a larger roasting pan and fill the larger pan with hot water to come about halfway up the sides of the pan.
  • Bake 40-45 minutes and remove from oven, allowing cake to cool in the waterbath.
  • Once cool, place cake pan in freezer.

Make the mousse:

  • Melt butter and chocolate in the microwave. Whisk till smooth.
  • Whisk yolks, sugar and vanilla together.
  • Whisk yolk mixture into hot chocolate mixture carefully.
  • Using a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
  • In the mixer, beat the cream to soft peaks and fold it into the mousse.
  • Spread mousse over the cold cake and return to freezer for an hour.

Make the Glaze:

  • Microwave corn syrup and cream just till hot. Add chocolate.
  • Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen. Let warm up at room temperature for a couple minutes before slicing and serving.


*To prevent foodborne illnesses, I recommend using pasteurized eggs in recipes calling for raw eggs.




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