Chocolate mousse cake
Member recipe

Chocolate mousse cake

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(12 ratings)

Member recipe by


Serves 8

wickedly indulgent will tempt all chocoholics!

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  • 350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
  • 225g/8oz unsalted butter
  • 5 eggs
  • 300g/10oz golden caster sugar (caster sugar is just as good)
  • 100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
  • 284ml carton double cream
  • 225g/8oz of bluberries
  • or
  • homemade vanilla ice cream


    1. heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
    2. Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
    3. Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.

Comments, questions and tips

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27th Jan, 2013
My boyfriend was talking about a chocolate mousse cake he had from a restaurant he worked in in South Africa and how much he loved it so I was planning on making this for his birthday. I also wanted something that didn't need icing as I have a skull shaped cake mould I wanted to use, so this looks perfect. But I was wondering if this would be sturdy enough to keep the shape of the skull face for a day once turned out? Any suggestions please? Thanks a lot, looks delicious.
14th Nov, 2011
well that's my chocolate monster hubby's birthday cake all sorted out.... he'll drool all over the table.
14th Oct, 2011
Very tasty. I made it without the shortbread and came out wonderfully.
8th Oct, 2011
Fabulous well as a pudding straight from the oven served with ice-cream, but tastes best the next day cold with a hot cuppa:)
6th Mar, 2011
I made this without the biscuit. It was so gooey & gorgeous. I will definitely be making it again!
24th Sep, 2010
A friend cooked this for us one day and it was WONDERFUL!!! She got it from a book at work and we had to wait a year before she told us the recipe. I love using dark orange chocolate which has bits of rind in etc.. It's mouth watering!! I did try it with chilli choc but none of us liked it. A couple of tips - make this the day before as it tastes a million times better after it's been left to chill overnight. You deffo need to line the tin, and make sure you leave it to cool in the tin (it's very gooey when warm and will just ooze if you cut it).
21st Sep, 2010
16th Aug, 2010
isn't this actually a good food recipe? not a member recipe? surprised good food haven't noticed that.
18th May, 2010
I dont think Iv ever had such an amazing anything, you must make it because its sooo delicious and oozy
23rd Oct, 2009
Really delicious! I found it a little difficult to serve when warm and very soft. But easy to slice the next day when I thought it actually tasted better. Heaven!


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