Flourless Chocolate Mousse Cake
If you can heat cream, and then whip it, you can probably make this with your eyes which means you can easily scale the ingredients up or down depending on how much you want to make.
Recipe Summary Flourless Chocolate Mousse Cake
Uses no flour so it is perfect if you have allergies or for Passover.Ingredients | How To Make Chocolate Mousse At Home Without Cream7 ounces bittersweet chocolate, chopped⅞ cup margarine⅞ cup white sugar, separated6 eggs, separatedDirectionsPreheat oven to 325 degrees F (165 degrees C).Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.Info | How To Make Chocolate Mousse At Home Without Creamprep: 20 mins cook: 25 mins additional: 1 hr total: 1 hr 45 mins Servings: 12 Yield: 1 9-inch square pan
TAG : Flourless Chocolate Mousse CakeDesserts, Chocolate Dessert Recipes, Dark Chocolate,
