Josh Play Recipes Dessert Chocolate Mousse Cake



  1. Melt chocolate in microwave (2 min), stir. Cool.
  2. Beat egg whites 'til stiff.
  3. Put butter, sugar, vanilla, chocolate in large mixing bowl; beat 'til smooth.
  4. Add yolks, one at a time, to chocolate/butter/etc mix.
  5. Beat 15 minutes medium (25 minutes low) with mixer. (Yes, that long!)
  6. Mix whites into chocolate-yolk mix; beat til creamy
  7. Grease (butter) bottom *only* of 9" springform pan.
  8. Pour 1/4 batter in pan; reserve rest (covered but not refrigerated) bake cake 30 min at 325 F.
  9. Let stand 'til cool.
  10. Spread thin layer raspberry jelly/jam on top. For other ideas, refer to the Alternative suggestions section.
  11. Pour remaining (uncooked) batter on cake. Refrigerate until ready to use. Can freeze. (Suggest minimum 8 hours to let it set.)
  12. Unmold and serve. If desired, grate chocolate (or add raspberries) onto the top, or plate with a raspberry sauce.

Alternative suggestions

In Step 10 we suggest a thin layer of raspberry. You can also try some of the following:

Be creative!

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Last update Apr24/02 by Josh Simon (<>).