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Chocolatissimo

Chocolatissimo

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
LJ8677

LJ8677

A very chocolate mousse cake. Two thirds of the mousse is baked, with the remainder spread on after baking. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Butter a 9 inch springform pan, and line bottom with parchment paper.
  2. In the top of a double boiler, heat chocolate and unsalted butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Fold into chocolate mixture; set aside. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour 2/3 of mixture into prepared pan. Cover and refrigerate remaining 1/3 of mousse.
  4. Bake in the preheated oven for 40 to minutes, or until filling is just firm in the center. Allow to cool, then remove from pan and refrigerate 1 hour. Spread remaining mousse over cooled cake and refrigerate overnight.
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Reviews

NICJ
6

NICJ

4/22/2005

This is everybody's favorite recipe, but it is very time consuming. . . The cake is so special with strawberries cut in half and placed all the way around the cake with the stem side up, it hides any imperfections as well, and several friends request that I make the cake with sliced almonds on the sides. It is one of the most delicious recipes that I have!

preflightcookie
5

preflightcookie

7/27/2009

Confused about the coffee granules, but otherwise a great recipe. If you want a richer flavour, try using dark chocolate (preferably 85% cocoa) in place of the semisweet chocolate.

janeplain
5

janeplain

6/14/2008

what do you do with the coffee granules??

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