Tuesday, March 19, 2013

Flour-less chocolate cake

The mousse is loose!

Yesterday, for the first time, I baked flour-less chocolate cake, or as some people call it, chocolate mousse cake.  The baking forms used measure about 12 cm or approximately 4.5 inches in diameter.


300 grams dark chocolate
150 grams unsalted butter
55 grams caster sugar
50 grams granulated sugar
6 eggs separated
1 tsp vanilla paste

My prep. was as follows:

Melt both the chocolate and the butter in a double boiler, then remove from heat.
In a separate boil combine 6 egg yolks, the sugar and the vanilla paste, then add the mixture to the melted chocolate and butter.  Stir until combined.

Beat the egg whites with a pinch of salt until stiff peaks form.  *Gradually fold egg whites into the chocolate mixture, taking care that the mixture remains light and airy.

Pour mixture into buttered spring forms and bake at 160C for 30-40 minutes.

For an airier, slightly more moist mousse-like center, cover the base of the forms with aluminum foil and bake in shallow pans filled half way with water.

Three were baked in a 'water bath' and one was not.  The difference between them was almost  imperceptible.

*I probably should have 'lightened' the base batter by whipping into it a small portion of egg whites before folding in the remainder.  However, I forgot to do so, and the mousse would seem to be no worse for the wear.


  1. Replies
    1. This comment has been removed by the author.

    2. No matter :D
      I can imagine the air bubbles just popping in the mouth from all its fluffiness.


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