The Chocolate Mousse Cake That Fell from Heaven
Indulge in pure decadence with "The Chocolate Mousse Cake That Fell from Heaven," a show-stopping dessert that combines a rich, fudgy chocolate cake base with a velvety layer of airy chocolate mousse. Made with premium dark chocolate, whipped cream, and a hint of vanilla, this cake is a dream for chocoholics. The cake’s delicate balance of textures—soft and fluffy yet lusciously creamy—is complemented by the optional use of gelatin for extra mousse stability and a stunning milk chocolate garnish. Perfect for special occasions or when you crave a truly indulgent treat, this cake is crafted with simple techniques like folding whipped egg whites into the batter for maximum volume. With a prep time of just 40 minutes, this stunning dessert will leave your guests enchanted. Serve chilled for an unforgettable bite of heavenly chocolate bliss!
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Recipe Information
Ingredients
- 300 grams Dark chocolate (70% cocoa or higher)
- 150 grams Unsalted butter
- 200 grams Granulated sugar
- 6 Large eggs
- 100 grams All-purpose flour
- 20 grams Cocoa powder (unsweetened, sifted)
- 400 milliliters Heavy cream
- 50 grams Powdered sugar
- 5 grams Gelatin powder (optional, for stability)
- 30 milliliters Water (for gelatin)
- 1 teaspoon Vanilla extract
- 50 grams Milk chocolate (for garnish, shaved)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round springform pan. Line the bottom with parchment paper.
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow it to cool slightly.
Separate the egg whites and yolks into two large bowls. Beat the egg yolks with half the granulated sugar (100g) until pale and creamy. Gradually fold the melted chocolate into the egg yolk mixture.
In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining granulated sugar (100g) and beat until stiff peaks form.
Gently fold the whipped egg whites into the chocolate-yolk mixture in three additions. Be careful not to deflate the mixture.
Sift in the all-purpose flour and cocoa powder. Gently fold until combined, making sure not to overmix.
Pour the batter into the prepared springform pan and bake for 20-25 minutes, or until the edges are set but the center is slightly jiggly. Remove and let cool completely in the pan.
If using gelatin for the mousse stability, bloom the gelatin by sprinkling it over 30ml of cold water in a small bowl. Let sit for 5 minutes, then microwave for 10 seconds to dissolve.
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form. If using gelatin, fold it into the whipped cream at this point.
Spread the whipped chocolate mousse evenly over the cooled cake base in the springform pan. Smooth the top with an offset spatula.
Refrigerate the cake for at least 4 hours, or overnight, to set the mousse layer completely.
Before serving, release the cake from the springform pan. Garnish with shaved milk chocolate or cocoa powder as desired.
Slice and serve chilled. Enjoy every heavenly bite!
Nutrition Facts
Calories |
6306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.8 g | 563% | |
| Saturated Fat | 248.5 g | 1242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1860 mg | 620% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 512.5 g | 186% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 350.3 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 552 mg | 42% | |
| Iron | 49.2 mg | 273% | |
| Potassium | 3102 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
