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Chocolate Mousse Cake
Chocolate Mousse Cake

There is no flour in this cake because it is really a chocolate mousse that, when baked, turns into a rich, fudgy cake.  Serve with Riesling.

6 eggs
1/2 cup plus 2 tablespoons sugar, divided
16 ounces semisweet chocolate
1/4 cup strong brewed coffee
1/4 cup plus 1 tablespoon Grand Marnier or dark rum, divided
2 teaspoons vanilla extract
3 cups heavy cream, divided
Shaved chocolate
Fresh fruit for garnish (optional)

Beat eggs and 1/2 cup sugar on high speed for 5 minutes, or until mixture is thick and creamy.

Put chocolate in top of a double boiler.  Add coffee and Grand Marnier, and melt until smooth.  Remove from heat.  Add vanilla, and set aside.
Whip 1 cup cream until thick and stiff.  Fold chocolate into beaten egg mixture, and then gently fold in whipped cream.  Make sure batter is well mixed, then pour into a 9-inch springform pan. 

Set springform pan into a larger pan filled with about 2 inches hot water.  Bake in a preheated 350 oven for 1 hour, or until center of cake seems firm to the touch.
When cake is done, remove it from the oven, and carefully lift it out of the water bath.  Set on a rack to cool completely.  Cover, and chill at least 8 hours, or overnight.

To serve, whip remaining 2 cups cream with remaining 2 tablespoons sugar and 1 tablespoon Grand Marnier.  Whip until thick and stiff.  Remove cake from refrigerator.  Run a knife around the side, and gently release sides of springform pan.  Invert cake onto a serving platter, and carefully lift off the bottom.  Frost top and side of cake with whipped cream.  Decorate with shaved chocolate.  Surround cake with fresh fruit, if desired.  Serves 810.
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