Chocolate Meringue Mousse Cake Recipes

CHOCOLATE MOUSSE CAKE IV

Chocolate Mousse Cake IV image

Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!

Provided by Stephanie

Categories World Cuisine Recipes European French

Time 2h30m

Yield 14

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g

FLOURLESS CHOCOLATE MOUSSE CAKE

Flourless Chocolate Mousse Cake image

Uses no flour so it is perfect if you have allergies or for Passover.

Provided by ZIP1992

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 1h45m

Yield 12

Number Of Ingredients 4

Ingredients

7 ounces bittersweet chocolate, chopped
⅞ cup margarine
⅞ cup white sugar, separated
6 eggs, separated

Steps:

Preheat 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.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 24.2 g, Cholesterol 93.7 mg, Fat 21.1 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 6.4 g, Sodium 189.2 mg, Sugar 22.3 g

CHOCOLATE MERINGUE MOUSSE CAKE

Chocolate Meringue Mousse Cake image

This cake is neither too sweet nor too rich, with a deeply chocolatey mousse-like center, beneath a thin crackly layer of cocoa-dusted meringue. What's not to love?

Provided by Jo Pratt

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

11 tablespoons (5 1/2 oz) unsalted butter (plus more for the pan)
5 1/2 ounces dark chocolate (about 70% cocoa solids) (broken into pieces)
Pinch of flaked sea salt
4 large eggs (separated)
3/4 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground)
2 teaspoons vanilla bean paste or vanilla extract
1 tablespoon cocoa powder
Fresh seasonal berries
Crème fraîche or whipped cream

Steps:

Preheat the oven to 325°F (163°C). Butter and line an 8 inch (20 cm) springform or loose-bottom cake pan with parchment paper.
In a medium bowl set over a pan of gently simmering water, combine the chocolate, butter, and salt and heat until melted and combined. Alternatively, gently melt in the microwave in 10-second bursts. Let cool slightly.
In a medium bowl, whisk the egg yolks with 1/2 cup sugar and the vanilla paste or extract until thick, pale, and fluffy, 2 to 3 minutes.
In a separate medium bowl, or using a mixer fitted with the whisk attachment over medium-high speed, whisk the egg whites to stiff peaks, 4 to 5 minutes. Add the remaining 1/4 cup sugar a tablespoon at a time, whisking thoroughly between each addition, until you have a thick and glossy mixture that holds itself in stiff peaks, about 2 minutes more.
Pour the chocolate and butter mixture into the whisked egg yolks and gently mix together with a spatula.
Use a metal spoon to gradually fold in the egg whites, taking care not to knock out all of the air. Once all of the egg white has been completely mixed in, spoon the mixture into your prepared cake pan.
Bake until lightly crisp on top but slightly wobbly when you give the pan a little tap, 30 to 35 minutes. Let the cake cool completely in the pan. Carefully remove cake from pan and move to a plate.
Dust with cocoa powder and cut into slices. Serve with fresh berries and some crème fraîche or whipped cream.

Nutrition Facts : ServingSize 1 portion, Calories 377 kcal, Carbohydrate 29 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 137 mg, Sodium 47 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 9 g

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