Triple Chocolate Flourless Mousse Cake

Triple Chocolate Flourless Mousse Cake

First things first, sorry for my first missed blogging day of 2013 yesterday. Bill and I both got some sort of icky stomach bug and were under the weather for most of the day, so I couldn’t even bring myself to type out a quickie blog entry. So, very sorry, but on to delicious chocolate cake!

As I said on Sunday, it was my lovely momma’s birthday so I decided to make her a super-special cake since we were in the same town for once! I found a mouth-watering looking recipe from Confections of a Foodie Bride for a Flourless Chocolate Mousse Cake and decided that it seemed very appropriate for my chocoholic mother, especially if I really overdid the dark chocolate for her : ) This cake tastes like the world’s fanciest ice cream cake with a truffle bottom and delicious fresh strawberries on the top. It’s a very rich cake that both looks and tastes impressive! I hope that you, too, can make this delicious confection for someone you love : )

Triple Chocolate Flourless Mousse Cake

  • 1 cup butter
  • 12 ounces dark chocolate, chopped
  • 6 large eggs
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • ¼ cup butter
  • 10 ounces dark chocolate
  • 3 large eggs, separated
  • 3 Tablespoons sugar
  • 1 Tablespoon vanilla extract
  • 1 cup heavy whipping cream
  • 4 ounces dark chocolate
  • ¼ cup light corn syrup
  • ½ cup heavy whipping cream
  • 1½ teaspoons vanilla extract
  1. Preheat oven to 350° F. Line the bottom of a 9″ sprinform pan with a parchment round and lightly spray the bottom/sides with baking spray.
  2. Make the cake: Melt 1 cup butter and 12 ounces chopped dark chocolate in the microwave in a large bowl, on 30-second intervals until melted. Whisk in six eggs and 1 cup sugar until well combined. Stir in the vanilla, then pour the batter into the prepared pan. Bake 35-40 minutes, or until firm to the touch.
  3. Make the mousse: Melt ¼ cup butter and 10 ounces dark chocolate in the microwave, stirring until smooth; set aside to cool. Whisk 3 egg yolks, 3 Tablespoons sugar, and 1 Tablespoon vanilla together until smooth and then whisk in the chocolate mixture. Using a mixer, whisk 3 egg whites until stiff peaks form, then fold in 3 batches into the chocolate. Whip 1 cup heavy cream just until soft peaks start to form. Fold the whipped cream into the mousse mixture until the texture is uniform. Spread the mousse over the cooled cake, wrap the top with foil, and freeze overnight (at least 6 hours).
  4. Make the glaze: In a small sauce pan, bring ¼ cup corn syrup and ½ cup heavy cream just to a boil. Turn off the heat and add the vanilla and chocolate. Whisk until smooth and then let sit in the pan for 30 minutes to cool and thicken.
  5. Remove cake from springform pan on to a cake plate and top with the glaze and fresh fruit. Store in the frezer until ready to eat.



Mom loved her very fancy birthday cake! Plan ahead since it has to freeze overnight, but it’s totally worth the time and work!

Click here to download a PDF of this recipe!


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