Recipe by Leah Walkin

Chocolate Mousse Cake

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
14 Servings
Allergens

Contains

- Egg

Believe me when I say this recipe is a winner. The richness of the chocolate is cut by the coffee flavor, really upgrading the ordinary chocolate dessert. This mousse cake truly never disappoints. As an added bonus, it’s super simple to prepare!

Ingredients

Chocolate Mousse Cake

  • 8 eggs, separated

  • 1 cup sugar

Directions

Prepare the Chocolate Mousse Cake

1.

Preheat oven to 350 degrees Fahrenheit. Line a nine-inch springform pan by spreading a piece of Gefen Parchment Paper on the base before locking the sides. Trim excess paper.

2.

Combine instant coffee and hot water. Mix well until dissolved and set aside to cool.

3.

Melt chocolate in a double boiler. Set aside and cool to room temperature.

4.

Beat egg whites, creating soft peaks. Once soft peaks form, begin adding sugar slowly while beating. Stop beating when stiff peaks form.

5.

In a separate bowl, whisk melted chocolate with egg yolks until combined. Add prepared coffee and mix well.

6.

Add chocolate mixture into egg whites mixture. Slowly fold to combine, taking care not to deflate the egg whites.

7.

Pour half of the batter into a lined springform pan and refrigerate remaining batter. Bake for 20 minutes. Remove cake from oven and let cool completely. Top with the remaining batter. Freeze to set.

8.

Remove cake 10 minutes prior to serving.

Credits

Photos and Styling by Malky Levine

Chocolate Mousse Cake

Please log in to rate

Reviews

Subscribe
Notify of
3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
mindy richt
mindy richt
7 months ago
Devora Klein
Devora Klein
1 year ago
Sara
Sara
1 year ago

This cake is a family favorite! It checks all the boxes… it’s easy, can be made ahead, isn’t too sweet, is gluten free without any strange ingredients or substitutions, can be served year round (including Pesach) and is chocolate!