Intense Chocolate Mousse Cake Recipe (2024)

Delicious! Very rich but more-ish!
My only comment is regarding the order of procedure in the recipe. I only have 1 set of blades for my mixer and if you use on the egg yolk mix you cannot then use to whisk the whites (they will not whisk because of fat in the yolks so means washing the blades in between) . Therefore I whisked the whites first and then used same beaters for the yolk mix.

I made it with maybe half the sugar and a shot of cold espresso. I forgot it in the oven and went over cooking time by 15 minutes with no discernible negative result. Great easy cake that is extremely forgiving. You can't go wrong with this one.

This was one of the best desserts I've tasted in a long time, and my guests seemed to agree. I baked it one day before the party and kept it overnight in the refrigerator, covered and in the springform pan. I brought it to room temperature before serving. It was easier to remove from the pan than I expected; indeed, don't try to loosen it first with a knife, as that will damage it. The recipe didn't call for greasing the pan, and I didn't, and it worked fine. I served it with fruit salad.

It freezes beautifully. Double wrap in foil first. Defrost at room temperature a few hours before serving.

This is a very good mousse cake. I didn't bother with the springform pan and the foil- didn't even butter the pan. I just lined the bottom of my regular pan with parchment paper. The cake came out great.

This cake sounds wonderful. The direction to slightly butter the inside of the pan should probably have been stated in Step 1. It really helps to read recipes carefully before using them.

How did you serve the cake? On the bottom of the spring form pan? Or did you invert the cake and then use a knife to dislodge the cake from the bottom of the pan? Any suggestions are most welcome.

Substituted orange liquor for sherry and added a small amount of orange extract. Love the combination of orange and chocolate and it worked well.

wet and clean your knife between slices

Strongly recommend baking this in a souffle dish instead, reducing the sugar to 1/2 C, substituting kahlua for the brandy, and serving while still hot...I've never had it not be gone within 10 minutes of coming out of the oven.

Cut parchment paper the size of bottom of your spring form pan. Butter the paper lightly, and cake will slide off on to your serving platter after removing the side of pan.

Blanche, Zazie is correct. She didn't miss the instruction, she said it should have been mentioned along with preparing the pan with foil, and she's right. I write recipes for a living, and having something out of order like that, is vexing.

This is very similar to Nigella's "Chocolate Cloud Cake" - in fact, if I'm not mistaken it's identical, with some flavoring difference, in which case I HIGHLY recommend it. It's my go-to Passover dessert, since it has no flour or leavening. I've made it for birthdays, etc. I sometimes make Payard's vegan chocolate mousse to serve as frosting, but even just with vanilla ice cream this is a great, great recipe.

Absolutely delicious! I used Amaretto instead of the brandy. Used Semi sweet chocolate chips, it was what I had in the kitchen, and shorted the half cup of sugar by about 2 T. to reduce the overall sweetness from the sweeter chocolate. It was a bit difficult to slice neat slices but sooo yummy no one minded.

This is amazing. I am not a very experienced baker, so I was a little worried that I might be messing things up, especially at the folding in stage. I also didn't do the wrapping the pan with tin foil, that seemed annoying. No matter - it turned out totally delicious, like something you'd get at a fancy restaurant. Light, crispy on the outside and moist and soft on the inside, and very chocolatey. A huge hit with adults and kids alike.

I have made this many times but not recently. I seem to recall the chocolate/egg mixture being a lot "looser." Mine today was the consistency of frosting, making it tough to fold the egg whites in (but ultimately do-able). For once I used very high quality chocolate. It's in the oven now. I'll report back but just curious to know if anyone else has encountered this situation.

Skip the bath - 15 min at 375, then turn off oven, crack door, and add another 15 min

I haven't made this yet but would appreciate if the NYT could add metric units as a service to us who pay for full-price subscriptions but don't live in the States.

Delicious - even when prepared by a fairly inexperienced cook like myself. It’s pure chocolate rapture!!

Just made this for the tenth time. It is the rave dessert. Yes beat the whites first. Makes more sense. This time served with homemade orange and amaretto liquor topping. Fun to imagine a new topping though the true British way - Ms Lawson is British - is heavy cream on top. Whatever you do you can’t go wrong. And as long as the chocolate is not made with any gluten this is gluten free.

Absolutely delicious cake! My suggestions: 1. Use large foil to wrap the pan- regular size does not prevent water from seeping in. 2. Whip egg whites first and put aside in another bowl. Then whip the yolk. Made it for a large event for my gluten free folks- the. Ale was an absolute hit with everyone in attendance!

This was so good!!!As a huge fan of chocolately desserts, this is as good as a flourless chocolate cake. But, even better, it’s somehow really light, fluffy, velvety, and less filling! Also not too rich for the kids. No one had to guzzle milk. I’ll definitely make this again. My only sub was 4oz of 10 oz of semi-sweet chocolate instead of all bittersweet.

I forgot to add that I topped mine with homemade whipped cream with a bit of mint and vanilla mixed in.

This is beyondly rich and perfect for a chocoholic! I did lightly butter the pan and buttered the parchment as well.

Used a turkey baking bag instead of foil around the springform pan. Had to make a small cut at the top to knot the bag tightly around the pan. Worked perfectly!!

So good, so light, such a crowd-pleaser. Cooked it in a deep 10 inch baking tray and worked grand :-)

One of my go-to recipes. Never fails to impress and SO easy!

It makes me sad to think of all of this chocolate ending up in the garbage. Solution(s): use 2-3 layers of heavy duty foil to wrap outside of springform pan, and test its water resistance by placing it in the baking dish and pour water halfway up the side before filling, while still on the counter. Or, use cake pan, buttering (generously) both sides of parchment paper lining with edges coming out the sides of the pan, add water bath.