Chocolate & Black Pepper Mousse Cake Recipe

Name: Chocolate & Black Pepper Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The cake base; 3/4 cup ground almonds; 4 tablespoons cocoa powder; 4 tablespoons all-purpose flour; 1 pinch salt; 2 eggs; 1/2 cup granulated sugar; 1/3 cup vegetable oil (eg, canola, sunflower); 1/3 cup sour cream; For the mousse; 4 eggs, separated; 2 tablespoons cracked black pepper; 150 milliliters double cream; 10 ounces of dark bittersweet chocolate (about 300gm); 2 tablespoons caster sugar

Servings: persons

The cake base
3/4 cup ground almonds
4 tablespoons cocoa powder
4 tablespoons all-purpose flour
1 pinch salt
2 eggs
1/2 cup granulated sugar
1/3 cup vegetable oil (eg, canola, sunflower)
1/3 cup sour cream
For the mousse
4 eggs, separated
2 tablespoons cracked black pepper
150 milliliters double cream
10 ounces of dark bittersweet chocolate (about 300gm)
2 tablespoons caster sugar

1
["Pre-heat oven to 180 deg C and grease a 8""X8"" square tin or a 8-9"" dia round tin. Line the bottom with parchment. Grease the parchment too.", "Mix almonds, cocoa, flour and salt in a small bowl and whisk eggs, sugar, oil and sour cream in a bigger bowl till the sugar dissolves.", "Add the dry mixture into the wet and stir till just combined. Do not overwork the batter.", "Bake for 20-25 minutes and cool in the cake tin for a half hour before turning out on the rack.", "Line the same cake tin (washed and dried) used to bake the cake in, with cling film, making sure the film hangs over the edges of the tin. This just makes it easier to lift the mousse cake out after its frozen.", "Place the cooled cake back into the cling-film lined tin and leave to rest in the refrigerator for a couple of hours.", "Melt the chocolate in the microwave in short bursts, or in a heatproof bowl sitting over a pot of boiling water. Keep aside to cool for minute.", "Whisk the egg yolks and pour in the warm chocolate while whisking continuously.", "Whisk the double cream till soft peaks form. Fold the egg-chocolate mixture into the softly whipped cream. Use a large bowl for this, since the egg whites will also be folded into this later.", "Whisk the egg whites in a separate (clean) bowl with the electric beaters on high, till the whites start foaming (this will take about a minute). Start adding the sugar a teaspoon at a time while still whisking the whites, till the whites form stiff glossy peaks.", "Take 1/3 of the the whisked meringue and stir it quickly into the chocolate-cream mixture. Add the rest of the meringue and the black pepper in and fold gently.", "Pour this mousse on top of the cake and smooth out the top with a palette knife. Sprinkle the top with freshly cracked black pepper.", "Freeze the mixture for 4-5 hours in the freezer. Once its frozen, it can easily be lifted out of the tin by grabbing the overhanging edges of the cling-film. Carefully peel off the film before cutting the cake into slices and serve.
2
Alternatively, allow the cake to defrost in the refrigerator for an hour or so before serving, if you want the mousse to be softer."]

1318

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The cake base, 3/4 cup ground almonds, 4 tablespoons cocoa powder, 4 tablespoons all-purpose flour, and more.

Yes, Chocolate & Black Pepper Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate & Black Pepper Mousse Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions