Description
This ultra-decadent flourless cake features a rich chocolate base topped with airy chocolate mousse and a dusting of cocoa powder. Silky, dense, and melt-in-your-mouth smooth, it’s a dreamy dessert for chocolate lovers and elegant dinner parties alike.
Ingredients
Units
Scale
- 7 oz dark chocolate (70%), chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- 6 oz dark chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 2 tbsp powdered sugar
- 1 tsp espresso powder (optional)
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
- Melt chocolate and butter together in a bowl over simmering water. Stir until smooth.
- Remove from heat, stir in sugar, then whisk in eggs one at a time. Add vanilla and salt.
- Pour into pan and bake for 20–22 minutes, until set but soft in the center. Let cool completely.
- Heat ½ cup cream until just boiling. Pour over chopped chocolate and espresso powder. Let sit for 2 minutes, then stir until smooth. Cool to room temperature.
- Whip the remaining 1 cup cream with powdered sugar to soft peaks.
- Gently fold whipped cream into cooled chocolate mixture until light and fluffy.
- Spread mousse evenly over cooled cake base.
- Chill for at least 3 hours or overnight to set.
- Dust the top generously with cocoa powder. Slice with a warm knife for clean cuts.
Notes
- Use high-quality chocolate for the best flavor and texture.
- The espresso powder intensifies the chocolate flavor but is optional.
- For cleaner slices, dip the knife in warm water and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 60mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
