Frozen Chocolate Mousse Cake Recipe
AUTHOR: Liz Berg
PREP TIME: 30 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hour 15 minutes
YIELD: 12 servings
CATEGORY: Dessert
METHOD: Baking, Freezing
CUISINE: American
Ingredients
FLOURLESS CAKE:
- 2 sticks (1 cup) butter
- 12 ounces semisweet chocolate, chopped
- 6 large eggs
- 1 cup sugar
- 1 tablespoon vanilla
MOUSSE:
- 4 tablespoons (1/4 cup) butter
- 10 ounces semisweet chocolate
- 3 large eggs, separated (pasteurized eggs preferred)*
- 3 tablespoons sugar
- 1 tablespoon vanilla
- 1 cup heavy whipping cream
GLAZE:
- 4 ounces semisweet chocolate
- 1/4 cup light corn syrup
- 1/2 cup heavy whipping cream
Instructions
- Make the cake:
- Preheat oven to 350º.
- Line inside of 9-inch springform pan with nonstick foil and wrap a piece of foil around outside, too.
- Heat butter and chocolate in the microwave until melted. Whisk till smooth.
- Whisk in the eggs and sugar.Add vanilla and pour into prepared pan.
- Place the pan in a larger roasting pan and fill the larger pan with hot water to come about halfway up the sides of the pan.
- Bake 40-45 minutes and remove from oven, allowing cake to cool in the water bath.
- Once cool, place cake pan in freezer.
- Make the mousse:
- Melt butter and chocolate in the microwave. Whisk till smooth.
- Whisk yolks, sugar and vanilla together.
- Whisk yolk mixture into hot chocolate mixture carefully.
- Using a mixer, beat the whites to stiff peaks. Fold the egg whites into the chocolate.
- In the mixer, beat the cream to soft peaks and fold it into the mousse.
- Spread mousse over the cold cake and return to freezer for an hour.
- Make the Glaze:
- Microwave corn syrup and cream just till hot. Add chocolate.
- Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen. Let warm up at room temperature for a couple minutes before slicing and serving.
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