Chocolatissimo recipe

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Ingredients

10 ounces semisweet chocolate, chopped
1 ¼ cups unsalted butter
1 teaspoon instant coffee granules
10 egg yolks
1 ¼ cups white sugar
10 egg whites

Nutrition Info

318.2 calories
carbohydrate: 26.2 g
cholesterol: 166.2 mg
fat: 22.8 g
fiber: 1.3 g
protein: 5.3 g
saturatedFat: 13.2 g
servingSize: -
sodium: 41.6 mg
sugar: 24.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9 inch springform pan

Recipe Note

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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