Chocolate Mousse Cake


(gluten free)


8 oz semi-sweet chocolate

1 cube butter + 1 teaspoon for buttering pan

7 egg whites at room temperature

1/8 teaspoon cream of tartar

1 cup granulated sugar

7 egg yolks

1 teaspoon vanilla


2 cups whipping cream (Can use less)

1/2 powdered sugar

1 teaspoon vanilla


Preheat oven to 325°. Butter sides and bottom of a 9-inch spring form pan.

In a small saucepan over low heat, melt chocolate and butter. Remove from heat and set aside. 

In a large bowl at high speed, beat egg whites and cream of tartar until very stiff. Beat in 4 Tablespoons of the sugar, 1 Tablespoon at a time. Set aside. 

Without washing beaters, in a small mixing bowl, at medium high speed, beat egg yolks and remaining 3/4 cup sugar for two minutes or until thick and pale yellow.

At low speed, gradually beat in the chocolate mixture, and 1 teaspoon of the vanilla until blended. Stir 1/3 of the egg whites into the chocolate mixture, and carefully fold in the remaining whites.

Pour about 3/4 of the batter into the spring form pan. Cover the remaining batter and refrigerate it. Bake the cake for 35-40 minutes or until dry. Cool in pan on wire rack. 

In a small bowl, beat whipping cream, powdered sugar, and remaining 1 teaspoon vanilla, until stiff peaks form. 

Remove outer rim of cake pan and place the cake with metal base on a serving plate. Fill the center of the cake with refrigerated mousse. Top sides and top with whipped cream frosting. Decorate with grated chocolate or chocolate curls.

Chill for 2 hours or up to 12 before serving.