An ex boyfriend volunteered me to make a dessert for a dinner party at a professional colleagues house. I wanted to try something a little new, but still simple. I’d had a handful of Pampered Chef recipe cards for about a decade, but never really explored any of them. This Chocolate Mousse Cake just jumped out at me!

Who doesn’t love chocolate?

No one!

… well that’s a lie, I’m not the biggest chocolate fan, but this was so moist and delicious!

Chocolate Mousse Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 8
Ingredients
  • CRUST
  • 1 cup chopped walnuts
  • 1 cup chopped almonds
  • ¼ cup softened butter
  • FILLING
  • 1 pound semi-sweet chocolate chips
  • 1 cup heavy cream
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all purpose flour
  • ⅓ cup granulated sugar
  • GARNISH
  • 1 cup whipped cream
  • 1 cup fresh raspberries
Instructions
  1. Preheat oven to 375
  2. Mix together nuts and butter, press along the bottom and up the sides of a 9" springform pan.
  3. In a medium saucepan heat chocolate and cream over medium low heat stirring constantly until chocolate is melted and smooth.
  4. Cool to room temperature, about 10 minutes.
  5. In a bowl slowly beat together eggs and vanilla until foamy. At a high speed gradually beat in flour and sugar until thick. About 8 minutes.
  6. Fold one third of the egg mixture into your melted chocolate mixture. Add the rest of your egg to your chocolate slowly about a quarter at a time.
  7. Spread the batter into your pan on top of the nuts.
  8. Bake for 45 minutes and puffed around the edges.
  9. Leave cake in pan on wire rack to cool for about 30 minutes.
  10. Remove the sides from the pan and chill for at least 4 hours, or overnight.
  11. Garnish with the whipped cream and raspberries as it pleases your eye, and serve!
Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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