Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, ½ cup (100g) of the granulated sugar, cocoa powder, and salt. In a separate bowl, whisk together the milk and heavy cream.1 ½ cups granulated sugar, ⅔ cup unsweetened cocoa powder, ½ teaspoon salt, 1 cup whole milk, ½ cup heavy cream
- Gradually add the milk and cream mixture to the dry ingredients, whisking until just combined and smooth. Add the egg yolks one at a time, whisking well after each addition. Stir in the vanilla extract and cornstarch (if using).1 ½ cups granulated sugar, ⅔ cup unsweetened cocoa powder, ½ teaspoon salt, 1 cup whole milk, ½ cup heavy cream, 4 large large eggs, separated, 1 teaspoon vanilla extract, 1 tablespoon cornstarch
- In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the finely chopped bittersweet chocolate, stirring occasionally, until smooth. Remove from heat and let it cool slightly.8 ounces bittersweet chocolate, finely chopped
- Pour the melted, slightly cooled chocolate into the batter and stir until fully incorporated and the mixture is a uniform, deep chocolate color.8 ounces bittersweet chocolate, finely chopped
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 cup (200g) of granulated sugar, increasing the speed to high, and beat until stiff, glossy peaks form.1 ½ cups granulated sugar, 4 large large eggs, separated
- Gently fold about one-third of the whipped egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to overmix. The goal is to create a light and airy mousse texture.4 large large eggs, separated
- Pour the mousse mixture into the prepared springform pan. Smooth the top with a spatula. Place the springform pan on a baking sheet to catch any potential drips.
- Bake for 35-45 minutes, or until the cake is set around the edges but the center may still be slightly jiggly. A wooden skewer inserted into the center should come out with moist crumbs attached, not wet batter.
- Let the cake cool in the pan on a wire rack for at least 20 minutes. Once slightly cooled, run a knife around the edge of the pan to loosen the cake, then carefully remove the sides of the springform pan. Allow the cake to cool completely at room temperature.
- Once completely cooled, cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the mousse to set and develop its signature velvety texture.
- Before serving, garnish your Dark Chocolate Mousse Cake with fresh berries, chocolate shavings, or a dusting of cocoa powder as desired.Fresh berries, chocolate shavings, a dusting of cocoa powder
Notes
Stores well in the refrigerator for 3-4 days. Freezing not recommended.
