Chocolate Mousse Cake – a delicious recipe with cake, Tia Maria, powdered gelatin, milk, eggs, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9 inch round springform cake pan with parchment paper.
2
Slice cake lengthwise into 1/2 inch slices. Place side by side on a flat surface. Using prepared pan as a guide, cut a 9 inch circle from cake. Place into pan, pressing slightly. Drizzle with liqueur.
3
In a bowl, whisk gelatin into 2 tbsp just-boiled water, until dissolved. Allow to cool slightly.
4
Place chopped chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in egg yolks and gelatin mixture. Cool slightly.
5
In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture.
6
In a clean, dry bowl, beat egg whites until soft peaks form.
7
Lightly fold egg whites into chocolate mixture until well combined. Pour over cake base. Chill for 3 hours or overnight. Lightly dust with powdered sugar. Serve with whipped cream and strawberries.
636
kcal
Calories
50
g
Fat
32
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 ounces store bought pound cake, 2 tablespoons Tia Maria(R) or other liqueur of choice, 2 teaspoons powdered gelatin, 7 ounces milk chocolate chopped, and more.
Yes, Chocolate 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.
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