Frozen chocolate mousse cake…..
Even the toughest chocolate critics will give this cake high praise. Another perk is it is naturally gluten free so you can spoil your gluten free friends and family. Be sure to serve this up with huge glasses of ice cold milk.
Frozen Chocolate Mousse Layer Cake
Ingredients
Flourless Cake:
- 2 sticks (1 cup) butter
- 12 oz bittersweet chocolate, chopped
- 6 large eggs
- 1 cup sugar
- 1 Tbsp vanilla extract
Mousse:
- 4 Tbsp (1/4 cup) butter
- 10 oz semi-sweet chocolate
- 3 large eggs, separated
- 3 Tbsp sugar
- 1 Tbsp vanilla extract
- 1 cup heavy whipping cream
Glaze:
- 4 oz semisweet chocolate
- ¼ cup light corn syrup
- ½ cup heavy whipping cream
Instructions
Cake:
- Preheat oven to 350.
- Line inside of 9-inch sprinform pan with nonstick foil and wrap a piece of foil around outside, too.
- Heat butter and chocolate in the microwave until melted.
- Whisk in the eggs and sugar.
- Add vanilla.
- Pour into the pan.
- Place the pan in a larger roasting pan & fill the larger pan with hot water to come up the sides of the pan. This is your waterbath.
- Bake 40-45 minutes and remove from oven, allowing cake to cool in the waterbath.
- Once cool, place cake pan in freezer.
Make the mousse:
- Melt butter and chocolate in the microwave.
- Whisk yolks, sugar and vanilla together.
- Whisk yolk mixture into hot butter/chocolate mixture carefully.
- Using a mixer, beat the whites to stiff peaks.
- Fold whites into the chocolate.
- In the mixer, beat the cream to soft peaks and fold it into the mousse.
- Spread mousse over the cold cake and return to freezer for an hour.
Glaze:
- Microwave corn syrup and cream just to a boil.
- Add chocolate.
- Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen!
adapted from JasonandShawnda and originally from Pastry Queen
Debra says
Oh my – looks divine! Another “Must Make” recipe from you! Thank you!
Carmel says
Hi!
This looks amazing, but have a question.
I have a question about the Glaze instructions:
You state…Glaze: Microwave corn syrup and cream just to a boil. Add chocolate. Let sit one minute and then whisk smooth. Let sit 30 mins to thicken. Pour over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen!
What are you whisking in the statement below, when you made the glaze and poured it already?
Whisk until smooth and then let sit in the pan for 30 minutes to cool and thicken. Remove the cake from the freezer and turn it out onto a rack set on a baking sheet or on a cake plate, mousse-side on top – remove the ring and peel off the parchment sides. Pour the glaze into the center of the cake, letting it flood the top and run down the edges (it won’t cover the sides completely).
I want to make in the next week for husband’s birthday, but a bit confused in the steps. Should the pouring be done after the whisking step?
Thank you,
Carmel
danielle says
Carmel-thank u-i think it is fixed now! Let me know if it is more clear!