Chocolate mousse cake
Member recipe

Chocolate mousse cake

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(11 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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2nd Sep, 2009
12th Feb, 2009
looks great and tastes great.I t is great for we chocoholics.
27th Dec, 2008
I have done this numerous times. It is SO easy to make. I don't always add the biscuits but then reduce cooking time by a few minutes. This is possibly my most requested dessert!
18th Oct, 2008
I first made this after it featured in the BBC Good Food magazine supplement back in April 2007 and several times since - each time it has gone down a storm and is equally good the next day (like a very fudgy brownie). I occasionally like to add chopped toasted hazlenuts too - yum! To answer 'Matrix' comment, the nutritional information (taken from the original booklet) per serving is 720 cal, 9g protein, 67g carb, 48g sat fat, 3g fibre, 52g sugar, 0.22g salt but this is not something to make if that is what you look at!
11th Oct, 2008
Super chocoholic cake! I left out the biscuit as I have a wheat intolerance and it was fine. Not quite as deep obviously, so I gave it five minutes less time in the oven. Kept it for the next day for a dinner party and it cut beautifully. None left!!!! Speaks for itself I think!
9th Oct, 2008
oops! forgot to rate!
9th Oct, 2008
Very nice, lovely texture, and the taste! gorgeous!
8th Oct, 2008
This looks scrumptious and naughty so I'll definitely be trying it!
8th Oct, 2008
This looks wonderful and will try it sometime. I noticed that you haven't included the usual nutritional breakdown that often accompanies the recipe. I suspect the fat content of this scrumptious looking cake will be well off the map!
8th Oct, 2008
It is a big help for we American cooks to have the recipes converted to ozs but could you also do that with fahrenheit for the oven and inches for the size of the cake pans? It would be very much appreciated.


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