Craig Claiborne’S Flourless Chocolate Mousse Cake – a delicious recipe with Chocolate Squares, Unsalted Butter, Egg Yolks, Sugar, Egg Whites, Powdered Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 250 F. Grease an 8"" or 9"" springform pan with butter.", "Put the chocolate squares and butter in the top pan of a double boiler with simmering water in the bottom pan (if you don't have a double boiler fit a stainless steel bowl inside a saucepan or stock pot filled with about an inch of simmering water). Keep water at a simmer and stir the chocolate and butter until melted.", "Combine egg yolks and sugar in a large bowl and beat with an electric mixer. Mix until the eggs are light and lemon colored. Gradually add the chocolate sauce into the egg mixture, stirring to blend thoroughly. Set aside.", "Beat the whites until stiff. Add half the egg whites to the chocolate mixture and beat. Fold in the remaining whites.", "Pour batter into the prepared pan and bake for 1 hour and fifteen minutes. When the cake is done, transfer the pan to a rack. Let the cake stand for 10 minutes then remove the rim from the springform pan. Let cake cool then sprinkle with powdered sugar and raspberries.", "Recipe adapted from The New York Times Menu Cook Book by Craig Claiborne."]
1292
kcal
Calories
96
g
Fat
67
g
Carbs
46
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 7 ingredients. The key ingredients include: 1/2 pounds Unsweetened Chocolate Squares (1/2 Pound Is 8 Squares), 1/2 pounds Unsalted Butter, Cut In Small Cubes, 8 Egg Yolks, 1-1/4 cup Sugar, and more.
Yes, Craig Claiborne’S Flourless 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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