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Decadent Chocolate Mousse Cake

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Recipe

Ultimate Chocolate Mousse Cake recipe

 

Yield

24 servings

Prep

50 min

Cook

50 min

Ready

hrs

Ingredients

Amount Measure Ingredient Features
Cake
8 ounces chocolate
chopped
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6 tablespoons butter
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8 large eggs
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1 cup sugar
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2 tablespoons liqueur
triple sec, grand marnier, cointreau or other orange flavor
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1 tablespoon orange zest
grated
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¼ teaspoon salt
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1 pinch cream of tartar
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cup cake flour
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9 ounces chocolate
chopped
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6 large egg yolks
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10 tablespoons butter, unsalted
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Ingredients

Amount Measure Ingredient Features
Cake
231.2 ml/g chocolate
chopped
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9E+1 ml butter
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8 large eggs
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237 ml sugar
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3E+1 ml liqueur
triple sec, grand marnier, cointreau or other orange flavor
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15 ml orange zest
grated
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1.3 ml salt
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1 pinch cream of tartar
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158 ml cake flour
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260.1 ml/g chocolate
chopped
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6 each egg yolks
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1.5E+2 ml butter, unsalted
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Directions

Butter two 9 inch round cake pans and line the bottoms with wax paper, then butter the paper.

Dust the pans with flour and knock out the excess.

Preheat the oven to 350℉ (180℃).

In the top of a double boiler, heat the chocolate over hot water, stirring, until just melted.

Remove the pan from the heat and stir in the butter, one tablespoon at a time.

Continue to stir the mixture until smooth.

In the bowl of the mixer, beat the egg yolks until combined.

Add ¾ cup of the sugar, a little at a time, and continue to beat the mixture until it falls in a ribbon when the beater is lifted.

Beat in the melted chocolate mixture, the liqueur and the orange pinch of salt until frothy.

Add the cream of tartar and beat the whites until they hold soft peaks.

Add the remaining ¼ cup sugar, a little at a time, and beat the whites until they are stiff.

Sift the flour with the remaining ¼ teaspoon salt onto a sheet of wax paper.

Stir one fourth of the whites into the batter.

Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined.

Pour the batter into the cake pans, smoothing the tops, and bake the layers in the middle of the oven for 30 to 35 minutes, or until a cake tester inserted into the centers comes out clean.

Let the cakes cool in the pans on racks for 5 minutes, invert the cakes onto the racks, and remove the wax paper carefully.

Let the cakes cool completely. The cakes form a thin crust that will flake off.

Frost with chocolate mousse if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 25661% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 76mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 1%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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