Pipe Dream #222: To Play the Fool – Baked Chocolate Mousse Cake

mousse cake 1

Why do we procrastinate? In the case of this post, I was procrastinating writing because I was pretty non-plussed by the cake. So why share it, Lauren? Because I think I messed it up out of user error, as per usual, and you could do it better, in all it’s mousse-y squishiness. Plus, the ingredients pictures for this post are really cool, and I couldn’t waste all these good shots.

mousse cake 2

Problem #1 with my go: I think I overbeat my egg whites. This is just a guess.

mousse cake 7

Problem #2: There was a lot of folding happening in this recipe as well, which, heaven knows, I am prone to mess up.mousse cake 6

Problem #3: I think I overbaked the cake. I strive against this so hard, and every time I overbake something, I feel like sinking down to the floor with a wail of lament. Or not finishing my dessert (less dramatic option…or is it?). But I still finish my dessert, to make sure that I really feel I’ve fouled it up. Or something like that. #excuses

mousse cake 5

If you overbake yours, just compensate with fresh fruit and mounds of whipped cream to make up for the lost moisture. It’ll probably work. Or you could just chuck the cake out and make a fool.

mousse cake 4

Playing the fool,


Baked Chocolate Mousse Cake

Adapted slightly from Serious Eats

Cocoa to dust pan and over top of cake
14 tablespoons (7 ounces) butter
16 ounces semisweet or bittersweet chocolate, finely chopped
1/8 teaspoon salt
10 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup (3 1/2 ounces) plus 2 tablespoons granulated sugar, divided

Preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan with baking spray and dust with cocoa. Set pan on baking sheet.

Place butter, chocolate, and salt in very large heatproof bowl. Microwave, stirring every 30 seconds or so until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes.

In mixer fitted with whip attachment, beat the egg whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and continue to beat until whites have turned opaque. Slowly add 2 tablespoons sugar and continue to beat to stiff but not dry peaks form. Transfer beaten whites to a bowl.

Using the same mixing bowl and whip, beat the reserved yolks and remaining 1/2 cup sugar on medium-high speed until light lemon color, 3 to 5 minutes.

Gently whisk the yolks into chocolate mixture until combined (trying not to deflate yolks). Then, gently fold the whites into the chocolate mixture in three batches until just combined and no streaks of white remain.

Pour the batter into the prepared pan and bake until cake is puffed, edges feel set, center is jiggly set, and temperature in center reads 150°F, about 40 minutes. Transfer pan to wire rack to cool 1 hour. Chill until set, about 3 hours. Run knife along inside edge of pan to release the cake. Let the cake come to almost room temperature before serving, about 30 minutes. Serve with whipped cream and raspberry coulis, if desired.


6 Responses to “Pipe Dream #222: To Play the Fool – Baked Chocolate Mousse Cake”

  1. 3 Steven Macks October 7, 2013 at 10:30 am

    How did you prepare the raspberry coulis? The color is stunning.

  2. 4 frugalfeeding October 7, 2013 at 11:09 am

    Cool cake and recipe – I like that you make mousse properly. I really do…

  3. 5 Pacific Merchants October 7, 2013 at 12:11 pm

    Looks delicious, struggles or not. One of my favorite tips for folding is to mix about a third of the egg whites (or whipped cream, or whatever) into the heavy mixture. Just go all out and mix it in – don’t even worry about folding. It lightens the mixture, so that when you gently fold the other 2/3 of the fluffy stuff into the batter, it’s not quite as heavy.

    Also, err on the side of under-whipping your egg whites/cream when they’re being folded in. Aim for soft – medium peaks. They’ll get a little more agitated with all the folding/whisking.

  1. 1 Pipe Dream #247: To Fudge It – Nutella Mousse Cake | piping dreams Trackback on February 10, 2014 at 9:02 am

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