It’s such a joy to be assigned the blog of friends for the Secret Recipe Club. Feast on the Cheap is a delightful page written by a mother daughter team of foodies…and has been in the Group C rotation for as long as I can remember. This Chocolate Mousse Cake caught my attention…flourless chocolate cake topped with mousse? Can you see why? This recipe comes from Mary Anne’s mom…and is a dessert sure to please your family.
I loved that this gem was made from all pantry ingredients…chocolate, eggs, sugar. No need to run to the market…and in a couple hours, you have a decadent chocolate dessert. My mousse didn’t set up before I took the photos…but it was much better after an overnight stint in the fridge. The hubby raved about this, saying it was “mighty fine” after his first bite. It is not overly sweet…so a perfect dessert for you chocoholics who don’t need a sugar high after a big meal. Thank you, Mary Anne and Mariel, for this lovely recipe. I’m so glad I finally got to bake from your blog! I will also be making your Pesto Parmesan Meatballs very soon…I found so many recipes I want to try.
Tip of the Day: If using a non-stick cooking spray like Pam, place your pan in the sink to spray. Using this method, you will avoid a greasy counter.Print
Chocolate Mousse Cake #SecretRecipeClub
- 6 eggs, separated
- 2/3 cup sugar
- 6 ounces semisweet chocolate
- 3 tablespoons strong, brewed coffee
- 1 tablespoon Cointreau or similar liqueur, I used Frangelico, optional
- Garnish with sweetened whip cream (I added vanilla and Frangelico), berries and/or chocolate curls if desired
- Preheat the oven to 350º. Grease a 9” springform pan with butter or non-stick cooking spray..
- Melt the chocolate in the coffee in the microwave (use microwave safe bowl), stopping and stirring at 30 second increments, till smooth and melted. Stir in liqueur if using. Set aside.
- Meanwhile, in a medium-large bowl, beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, using the same beaters, beat the egg yolks with the sugar until light and fluffy.
- On low speed, beat the chocolate mixture into the sugar mixture until incorporated.
- Fold in the egg whites, till well incorporated.
- Pour about 2/3 of the batter into the prepared cake pan. Place the remaining batter in the refrigerator.
- Bake the cake for 25 minutes. Turn off the oven but leave the cake in for an additional 5 minutes.
- Transfer to a cooling rack and allow the cake to cool in the pan for about 1½ hours. During this time, the center of the cake will settle, while the edges will crack and form a higher rim.
- Loosen the cake by running a sharp knife along the inside of the pan. Remove the sides of the spring form pan.
- Spread the chilled, reserved batter evenly over the center of the cake, up to the edge of the rim. Refrigerate for at least 2 hours and up to the day before serving.
- To serve, run a sharp knife along the bottom of the cake pan to loosen. Carefully slide the cake onto a platter. Garnish, if desired, with whipped cream, berries, and chocolate curls, if desired.
Note: This dessert contains raw eggs. Please use pasteurized eggs to avoid the chance of contracting salmonella, especially if serving to the very young or old, or the immunosuppressed.
Yield: 8 servings
Total time: 4 1/2 hours, with chilling time
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