Description
This Flourless Frozen Chocolate Mousse Cake features a rich chocolate cake base, a creamy mousse layer, and a glossy ganache topping, creating a decadent chocolate extravaganza.
Ingredients
Units
Scale
- 2 sticks (1 cup) butter
- 12 ounces semisweet chocolate, chopped
- 6 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 4 tablespoons (1/4 cup) butter, for mousse
- 10 ounces semisweet chocolate, for mousse
- 3 large eggs, separated
- 1/4 cup sugar, for mousse
- 1 cup heavy cream
- 8 ounces semisweet chocolate, for ganache
- 1 cup heavy cream, for ganache
Instructions
- Preheat the oven to 350°F (175°C). Line the inside of a 9-inch springform pan with nonstick foil, ensuring it covers all surfaces. Wrap a piece of foil around the outside of the pan as well.
- For the cake: Melt 2 sticks of butter and 12 ounces of chopped semisweet chocolate in the microwave, stirring until smooth. Allow to cool slightly.
- In a large bowl, whisk together 6 large eggs, 1 cup sugar, and 1 tablespoon vanilla extract until well combined. Gradually add the melted chocolate mixture, stirring until smooth.
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until the cake is set and the top looks dry. Let cool completely in the pan on a wire rack.
- For the mousse: Melt 4 tablespoons of butter and 10 ounces of semisweet chocolate in the microwave, stirring until smooth. Allow to cool slightly.
- In a separate bowl, beat 3 egg yolks with 1/4 cup sugar until pale and thick. Gradually add the melted chocolate mixture, stirring until smooth.
- In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until combined.
- In a clean bowl, beat the 3 egg whites until stiff peaks form. Gently fold into the chocolate mixture until no streaks remain.
- Spread the mousse over the cooled cake layer in the springform pan. Cover and freeze until firm, at least 4 hours or overnight.
- For the ganache: Heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat and add 8 ounces of semisweet chocolate, stirring until smooth and glossy.
- Remove the cake from the freezer and pour the ganache over the mousse layer, spreading evenly. Return to the freezer until the ganache is set.
- To serve, remove the cake from the springform pan and let it sit at room temperature for a few minutes before slicing. Use a warm knife for clean cuts.
Notes
Use non-stick foil to line the springform pan for easy removal. Separate eggs while cold, but whip egg whites at room temperature for best results. Allow the cake to sit at room temperature for a few minutes before serving to enhance flavor. A warm knife helps in slicing the frozen cake cleanly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28
- Sodium: 50
- Fat: 33
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 150