For Christmas Eve I wanted to come up with something really decadent and, of course, that meant something chocolate! Plus, I bought some beautiful strawberries this week so I knew I wanted to incorporate those in the dessert, too. I started off thinking about chocolate mousse, and wondered if I could use some individual Hershey's Bliss Dark Chocolates that I had on hand as the base of the recipe. Hmmm. Can you do that?
So that's where this recipe began. I found an old recipe for mousse and adjusted it a bit here and there until I thought it would work (and being Christmas Eve I was really hoping and praying that it would work!).
I really don't do a lot of baking, but when I do, it's got to be chocolate and this recipe turned out amazing. The cake has a smooth and creamy texture that just melts in your mouth and is so delicious, it doesn't even require frosting. Although this cake is made in an 8-1/2 inch pan, it will easily serve 8 people, and maybe 10 if you want to go with smaller slices.
When making this Dark Chocolate Mousse Cake you'll notice there are not a lot of ingredients. Just the basics are needed, chocolate, butter, sugar and eggs. How easy is that? That's my kind of baking.
If possible, try to buy superfine sugar for this recipe, which can be found at most grocery stores. Since it is more finely granulated, the superfine sugar dissolves almost instantly. This type of sugar is also great to use when making meringues.
This is a beautiful dessert to serve for any special occasion and it is very easy to prepare. I hope you get a chance to try our Dark Chocolate Mousse Cake this holiday season. Enjoy!!
10-1/2 oz Hershey's Bliss Dark Chocolates (1 bag + 8 additional pieces)
5 oz Unsalted Butter
4 TB Superfine Sugar
6 Eggs, separated
Butter, to grease the pan
Confectioners Sugar for Garnish
Strawberries for Garnish
Preheat oven to 350 degrees. Butter the bottom and sides of an 8-1/2-inch spring form pan and set aside.
In a medium saucepan, melt the chocolates and butter over medium-low heat, stirring frequently until melted and smooth. Remove pan from the heat and allow to cool for 10 minutes.
In a medium bowl whisk the eggs whites until they are stiff peaks; set aside. In another bowl whisk the egg yolks and sugar until combined and set aside.
Once the chocolate has cooled slightly, slowly stir the egg yolk mixture into the chocolate. When combined, use a spatula to fold the egg whites into the batter until fully incorporated.
Pour the cake batter into the prepared pan and bake on the center oven rack for about 23 - 25 minutes or until the center is just set. (If you touch the center of the cake it should bounce back slightly.) The cake will have risen at this point, but will deflate as it cools. (Don't panic when it begins to deflate, this is what creates the mousse texture.)
Cool the cake completely then dust with confectioners sugar and serve with sliced strawberries.