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Nigella Chocolate Mousse Cake

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Nigella Chocolate Mousse Cake is a rich, decadent dessert featuring dark chocolate, eggs, and a luscious whipped cream topping. This flourless cake has a soft, mousse-like texture with a delicate balance of deep chocolate flavor and light, airy cream. Perfect for entertaining or as an indulgent treat, this elegant dessert is simple to make and best served chilled.

Ingredients

For the Cake:

  • 250g (8.8 oz) dark chocolate (minimum 70% cocoa solids)
  • 125g (½ cup + 1 tbsp) unsalted butter, softened
  • 6 large eggs (2 whole, 4 separated)
  • 175g (¾ cup + 2 tbsp) caster sugar
  • 2 tbsp Cointreau (optional)
  • Zest of 1 orange (optional)

For the Cream Topping:

  • 500ml (2 cups) double cream
  • 1 tsp vanilla extract
  • 1 tbsp Cointreau (optional)
  • ½ tsp unsweetened cocoa powder (for dusting)

Instructions

  • Preheat the Oven:
    • Preheat to 180°C (350°F) or 160°C fan-assisted.
    • Line the bottom of a 9-inch (23cm) springform cake tin with parchment paper.
  • Melt the Chocolate and Butter:
    • Melt the dark chocolate in a double boiler or microwave.
    • Stir in the softened butter until smooth.
  • Prepare the Egg Yolk Mixture:
    • In a bowl, whisk 2 whole eggs and 4 yolks with 75g (⅓ cup) caster sugar.
    • Stir in the melted chocolate mixture, Cointreau, and orange zest (if using).
  • Whip the Egg Whites:
    • In a separate bowl, whisk 4 egg whites until foamy.
    • Gradually add the remaining 100g (½ cup) sugar, whisking until soft peaks form.
  • Combine the Mixtures:
    • Stir a spoonful of whipped egg whites into the chocolate mixture.
    • Gently fold in the remaining egg whites without deflating the batter.
  • Bake the Cake:
    • Pour the batter into the prepared tin.
    • Bake for 35-40 minutes until the top cracks and the center is set but slightly soft.
  • Cool the Cake:
    • Let the cake cool completely in the tin. The center will naturally sink.
  • Prepare the Cream Topping:
    • Whip the double cream until soft peaks form.
    • Add vanilla extract and Cointreau (if using), and whip until firm.
  • Assemble the Cake:
    • Remove the cooled cake from the tin and place it on a serving plate.
    • Fill the sunken center with whipped cream.
    • Dust with cocoa powder before serving.

Notes

  • Extra Chocolatey: Sprinkle grated dark chocolate over the whipped cream.
  • Nutty Version: Add chopped hazelnuts or almonds to the batter.
  • Storage: Keep covered in the fridge for up to 3 days or freeze (without cream) for 1 month.
  • Serving Tip: Serve slightly chilled for the best mousse-like texture.

Find it online: https://chocolatecoveredamy.com/nigella-chocolate-mousse-cake/